Asian Cashew Noodle Salad #FantasticalFoodFight

Asian Cashew Noodle Salad: Ready in 30 minutes or less, filled with fresh vegetables, and a flavor packed dressing. It's the perfect weekday summer meal.

Asian Cashew Noodle Salad: Home Sweet Homestead

Are you a fan of noodle salads? Then you are going to LOVE this Asian Cashew Noodle Salad. It's loaded with fresh, crunchy vegetables, al dente noodles, and jam-packed with a flavorful sauce.

It's time for #FantasticalFoodFight, a monthly blogging group hosted by Sarah at Fantastical Sharing of Recipes. Each month a theme or ingredient is assigned and bloggers can make whatever their heart desires that fits into the theme. This month's theme is 30-Minute Meals.


School has started back for most of our children, my two oldest grandchildren's first day back was on the 13th, and if you're anything like my family, you're trying to get organized and on a schedule.

Easy snacks and meals are our number one priority right now, as we juggle work and family life, with our children's school hours and after school activities.

I already covered some great ideas for breakfast and after-school snacks in my back to school series, so today's post will be answering that age-old question, "What's for dinner?" when time is in short supply.

Home Sweet Homestead - Asian Cashew Noodle Salad

This salad is the perfect quick meal and comes together fast! How fast? Let me show you...

While the spaghetti is cooking, whip up the dressing in the blender and chop the vegetables. (to make this dish even faster, buy the veggies already pre-cut) When the noodles are done drain well, and add them to a large bowl, along with the vegetables and sauce. Toss all the ingredients together till everything is coated with the sauce.

That's it, dinner is ready to serve!

Asian Cashew Noodle Salad - Home Sweet Homestead

Don’t miss the link up below the recipe, to find even more 30-minute meal ideas!


Printable recipe

Asian Cashew Noodle Salad

Ingredients

For the Sauce
1/4 cup cashew butter
1/4 cup water
2 garlic cloves, minced
2 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon brown sugar
1 inch piece fresh ginger, grated
For the Noodle Salad
8 ounces spaghetti (I used gluten free)
1 - 12 ounce package sugar snap peas
1 cup matchstick carrots
3 green onions, sliced at an angle
1/4 cup chopped cilantro
Cashews for garnish

Directions

Make sauce
Place all of the sauce ingredients in a blender and blend until smooth and creamy.
Make Noodle Salad
In a large pot bring salted water to a boil and cook spaghetti until al dente. Drain spaghetti well and transfer to a large bowl. Toss spaghetti with sugar snap peas, carrots, green onion, cilantro and sauce.
Taste for seasoning, garnish with cashews and serve.

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

April's tips:
  • If your family prefers crisp-tender vegetables over raw vegetables, add the sugar snap peas and carrots to the boiling water you're going to cook the pasta in for 3 minutes. Remove vegetables, then proceed with cooking the pasta.
  • Peanut butter may be substituted for the cashew butter.
  • I don't add salt to this recipe, because I think it's salty enough from the soy sauce. You can add a little salt if you like, starting with 1/8 teaspoon and adding more to suit your taste as needed. It's also really good with red pepper flakes too, if you like a little heat. Start by adding 1/8 teaspoon when you are blending the sauce, and adjust to taste.
  • Make this noodle salad your own, and add whatever vegetables you'd like. Broccoli, bell peppers, zucchini, cherry tomatoes, purple cabbage, ect. 
  • To make this dish even faster to prepare, buy your vegetables already pre-cut. 
  • While you get a decent amount of protein from the cashews and vegetables, if you'd like to up it a little more, try adding roasted chickpeas. 
  • If leftovers seem a little dry, add a teaspoon or two of soy sauce, or vegetable broth to moisten.

Prefer a nut and grain free version of this noodle salad? Make sure to check out my Asian Zucchini Noodle Salad

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Asian Cashew Noodle Salad - Home Sweet Homestead #FantasticalFoodFight Ready in 30 minutes or less, filled with fresh vegetables, and a flavor packed dressing. It's the perfect weekday summer meal.

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3 comments:

  1. Noodles are always a hit. Love this quick easy weeknight dinner.

    ReplyDelete
  2. That sauce sounds wonderful. Love the flavors.

    ReplyDelete
  3. I love Asian-style dishes with cashews in them. YUM!

    ReplyDelete

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