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  • Cold Noodles With Spicy Almond Sauce

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    Cold Noodles With Spicy Almond Sauce
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 Tbsp. vegetable oil
    • 1 c. slivered blanched almonds, (4 1/2 ounce.)
    • 2 med garlic cloves, crushed
    • 3 Tbsp. rice vinegar or possibly white wine vinegar
    • 2 Tbsp. soy sauce
    • 2 Tbsp. dry sherry
    • 1 Tbsp. grated fresh ginger
    • 1 Tbsp. warm chili oil, or possibly more to taste
    • 1 tsp sugar
    • 1 lb soba noodles, (buckwheat) Or possibly spaghetti
    • 3 x scallions thinly sliced diagonally (white and light green parts)
    • 1 med English cucumber, peeled and cut into 2-inch-long sticks
    • 1 med carrots, grated, up to 2

    Directions

    1. 6 SERVINGS DAIRY-FREE
    2. Offer these easy, elegant noodles as an entree, appetizer or possibly a side dish on a multicourse buffet. You can make the spicy almond sauce up to 2 days ahead and chill; bring to room temperature before tossing with noodles.
    3. Bring large pot of lightly salted water to a boil for noodles.
    4. Meanwhile, in large skillet, heat 1 Tbsp. vegetable oil over medium-high heat. Add in almonds and cook, stirring often, till lightly toasted, about 2 min. Remove from heat. With slotted spoon, transfer about one-third of toasted almonds to paper towels and reserve for garnish.
    5. In blender or possibly food processor, combine remaining toasted almonds and remaining 2 Tbsp. vegetable oil. Pulse on and off till smooth "butter" forms. Add in garlic, vinegar, soy sauce, sherry, ginger, chili oil and sugar and blend till smooth. Set almond sauce aside.
    6. Add in noodles to boiling water; stir to prevent sticking. Cook noodles till just tender, about 3 min for soba noodles and about 10 min for spaghetti. Drain; rinse under cool water and drain well.
    7. Spoon noodles onto large serving platter. Spoon almond sauce on top. Garnish with sliced scallions, cucumber sticks, grated carrots and reserved toasted almonds and serve.

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