Cold cashew butter noodles

August 30, 2006

Serves 4

Chili garlic sauce is at most Asian grocers; look for containers of bright red sauce dotted with light-colored seeds. One good brand is made by Huy Fong Foods (it has a green lid and a rooster on the jar).

Salt, to taste 1 tablespoon light brown sugar 8 ounces wheat vermicelli 2 cloves garlic, finely chopped 1/2 teaspoon finely chopped fresh ginger 6 tablespoons cashew butter 2 tablespoons sesame tahini 1/4 cup unseasoned rice wine vinegar 1/2 teaspoon sesame oil 2 tablespoons soy sauce 2 teaspoons chili garlic sauce 2 scallions, finely chopped 1 English cucumber, seeded and cut into fine strips 3 ounces fresh bean sprouts 1. Bring a saucepan of salted water to a boil. Remove 6 tablespoons of water and transfer to a bowl. Add the brown sugar and stir to dissolve it.

2. Add the noodles to the boiling water. Stir well and cook for 2 minutes, or until the noodles are tender but still have some bite. Drain the noodles into a colander.

3. In another bowl, combine the garlic, ginger, cashew butter, tahini, rice wine vinegar, sesame oil, soy sauce, and chili garlic sauce. Gradually add the brown sugar mixture. Stir well.

4. In a large bowl, combine the noodles and cashew butter sauce. Toss gently but thoroughly. Cover and refrigerate for 1 hour.

5. Taste the noodles for seasoning and add more salt or chili sauce, if you like. Garnish with the scallion s , cucumber, and bean sprouts.

Emily Schwab