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Chilled Cashew Noodles With Arugula and Apples

Published May 31, 2020
2 minute read
A bowl of cashew noodle salad is topped with greens and julienned vegetables placed on a table. Surrounding it are a small plate of caramelized nuts, a glass with water, another glass, a smaller bowl with more noodles, and a pair of chopsticks. MyFitnessPal Blog
Published May 31, 2020
2 minute read
In This Article

Active time: 35 minutes Total time: 35 minutes

These chilled noodles are a lightened up (and peanut-free) spin on the classic sesame noodles from your favorite takeout spot. Top them with leftover sliced steak, serve alongside grilled chicken skewers or enjoy as a light vegetarian lunch. The crunchy salad of arugula, cilantro and julienned green apples adds nutrition and heft so you eat less pasta.

Chilled Cashew Noodles With Arugula and Apples

Ingredients

  • 1/2 cup (85g) unsalted cashews
  • 1 tablespoon sesame seeds
  • 1/2 tablespoon vegetable oil
  • 1/2 tablespoon brown sugar
  • 4 teaspoons Indonesian chili sauce (Sambal Oelek, see note; 20 grams), divided
  • Kosher salt, to taste
  • 6 ounces (170g) whole-wheat spaghetti
  • 1/4 cup (33g) unsalted creamy cashew butter
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon sesame oil
  • 1 tablespoon fresh ginger, peeled and finely grated
  • 3 cups (65g) baby arugula, packed
  • 1/2 Granny Smith apple, cored and julienned
  • 1/2 cup (8g) cilantro

Directions

Preheat the oven to 350°F (180ºC), and line a rimmed baking sheet with parchment paper.

In a medium bowl, toss the cashews with the sesame seeds, vegetable oil, brown sugar and 2 teaspoons of chili sauce. Season with salt. Spread in an even layer on the prepared baking sheet and bake, tossing once, until crispy and golden brown, about 12 minutes. Let cool.
Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Drain well and rinse under cold water. Transfer to a large bowl.

In a small bowl, whisk the cashew butter with the soy sauce, vinegar, sesame oil, ginger, remaining 2 teaspoons of chili sauce and 2 tablespoons of warm water until smooth. You should be able to drizzle the sauce. If it is too thick, add more water 1 tablespoon at a time. Season with salt.

Pour some of the cashew sauce over the cooked noodles and toss to coat. Transfer to a serving bowl. Top with the arugula, julienned apple, roasted cashews and cilantro. Serve, tossing at the table and passing the remaining cashew sauce.

Note: Sambal Oelek is a tangy Thai chili paste found in the Asian foods aisle at most grocery stores. If you cannot find it, substitute Sriracha.

Serves: 4 | Serving Size: About 1 cup

Nutrition (per serving): Calories: 385; Total Fat: 19g; Saturated Fat: 3g; Monounsaturated Fat: 9g; Cholesterol: 0mg; Sodium: 455mg; Carbohydrate: 48g; Dietary Fiber: 7g; Sugar: 5g; Protein 12g

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

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