Makes: 4 servings
Prep: 20 mins
Cook: 20 mins
- 1 1/4 cups unsalted cashews or peanuts
- 2 carrots
- 1 inch piece fresh ginger
- 1 cup vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 2 tablespoons (packed) dark brown sugar
- 2/3 pound dried linguine or 1 lb. fresh lo mein noodles
- 1 cup thawed frozen shelled edamame
- Preheat the oven to 350 degrees . Spread the nuts on a baking sheet. Roast until toasted, about 8 minutes. Let cool. Measure out 1/4 cup nuts; chop and set aside for garnish.
- Peel the carrots; shred them on a box grater. Set aside. Using the edge of a spoon, scrape the brown skin off the ginger. Before moving on, bring a large pot of water to a boil.
- Measure the broth in a liquid measuring cup, then pour in the soy sauce, rice vinegar and sesame oil; stir to combine.
- Whiz the whole nuts, brown sugar, ginger and 1/4 tsp. salt in a food processor until finely chopped. With the machine on, slowly pour in the broth mixture and process until smooth.
- Add the noodles to the boiling water and cook according to the package directions, stirring occasionally.
- Drain the noodles in a colander and rinse well with cold water. Rinse the pasta pot with cold water, too, to cool it off. Put the noodles back in the pot.
- Pour the sauce over the noodles; stir. Add the edamame and carrots; stir again.
- Transfer the noodles to bowls using tongs. Sprinkle the reserved chopped nuts on top.