Thai Cashew Noodles With Spicy Scallops & Cashew Butter
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Cashews are a food you can truly enjoy while also doing your heart a favor. Try blending them into a nut butter that can go from snack time to the main meal.;) Nut butters are all the rage in the health market but they can be expensive. Enjoy it! This whole dish is good and good for you. CuisineAtHome.com -- Issue 80, April 2010. :) Cooling time = 20 min to 2 hours -- not accounted for.
- Ready In:
- 45mins
- Serves:
- Units:
ingredients
-
FOR CASHEW BUTTER
- 1 cup roasted cashews
- 3 tablespoons water
- 1 tablespoon canola oil or 1 tablespoon peanut oil
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
-
SCALLOPS
- 2 limes, divided
- 4 tablespoons honey, divided
- 2 teaspoons chili-garlic sauce, divided
- 2 tablespoons grated fresh ginger, divided
- 1 tablespoon minced garlic
- 12 sea scallops
- 1⁄2 cup smooth cashew butter
- 1⁄4 teaspoon kosher salt
- 1 tablespoon canola oil or 1 tablespoon peanut oil
- 1⁄4 cup minced fresh cilantro
- 1⁄4 cup roaste cashew halves
-
NOODLES
- 1 red bell pepper, thinly sliced
- 2 large carrots, julienned
- 2 cups snow peas
- 4 ounces wide rice noodles
- salt
directions
- CASHEW BUTTER:.
- Pulse cashews in a mini food processor until paste-like; add water and oil, pulse until mixture is creamy.
- Add sugar and salt; pulse to incorporate.
- Refrigerate in an airtight container for up to 2 weeks.
- SCALLOPS, SAUCE, NOODLES & VEGETABLES:.
- Bring a pot of water to boil for the vegetables and noodles.
- Combine juice of 1 lime, 2 T honey, 1 tsp chili garlic sauce, 1 T ginger and garlic in a large bowl.
- Add scallops, tossing to coat; marinate in the refrigerator for 20 minutes or as long as 2 hours.
- Ass bell pepper, carrots, peas, and noodles to boiling water; cook 4-5 minutes or until noodles are soft and vegetables are crisp-tender.
- Drain noodles and vegetables reserving 2-3 cups noodle-cooking water in a large measuring cup.
- Rinse noodles and egetables under running water to remove excesss starch; return to empty pot.
- Combine cashew butter, juice of remaining lime, 2 T honey, 1 tsp chili garlic sauce, and 1 T ginger; whisk until blended.
- Add sauce to drained vegetables and noodle in pot.
- Thin sauce with somee of the reserved noodle-cooking water (about 2 cups).
- until sauce reaches desired consistency: season with salt.
- Heat 1 T oil in large sauté pan over high heat; remove scallops from marinade -- discard marinade.
- Pat scallops dry with paper towels.
- Sear scallops until browned on one side -- flip scallops until browned on other side.
- Divide noodle mixture among 4 plates.
- Top each with 3 scallops.
- Garnish each serving with cilantro and roasted cashew halves.
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RECIPE MADE WITH LOVE BY
@Manami
Contributor
@Manami
Contributor
"Cashews are a food you can truly enjoy while also doing your heart a favor. Try blending them into a nut butter that can go from snack time to the main meal.;) Nut butters are all the rage in the health market but they can be expensive. Enjoy it! This whole dish is good and good for you. CuisineAtHome.com -- Issue 80, April 2010. :) Cooling time = 20 min to 2 hours -- not accounted for."
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Cashews are a food you can truly enjoy while also doing your heart a favor. Try blending them into a nut butter that can go from snack time to the main meal.;) Nut butters are all the rage in the health market but they can be expensive. Enjoy it! This whole dish is good and good for you. CuisineAtHome.com -- Issue 80, April 2010. :) Cooling time = 20 min to 2 hours -- not accounted for.
