Cold Coriander Noodles with Cashews
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This Chinese-inspired dish is perfect for any dinner party. It only takes 15 minutes to put together and then you can put it into the fridge until you are ready to serve, plus it serves a crowd. No re-heating required! As the noodles chill in the fridge they soak up the coriander and soy-based sauce resulting in flavorful noodles made from simple ingredients. I prefer to wait to add the cashews until just before serving, if they are added too early they will become soft.
This is a recipe that my family has been making for years. One time my mom and I weren’t paying attention and overheated the oil so when we added the coriander instead of simply sizzling, the mixture exploded all over the kitchen. There was sauce on our faces, the walls, the floor, even reaching into the dining room. To this day I think there may still be remnants of soy sauce on the ceiling. Just to be cautious, slowly add the coriander and stand back as it sizzles.
Cold Coriander Noodles with Cashews
Table of contents
Key Ingredients in This Recipe
- Broccoli – I add raw broccoli florets to this recipe – I like the crunch of the fresh broccoli.
- Cashews – The cashews add a nutty, crunch garnish to this recipe. I recommend waiting to add the cashews until just before serving so they don’t get soggy in the sauce.
- Chili oil – The chili oil adds just a hint of spice to this recipe. Either buy some at the store or make your own by following my recipe here (just swap vegetable oil for olive oil).
- Coriander – Coriander is a spice produced from the cilantro plant. While some places use the term “coriander” interchangeably for fresh cilantro and seeds from the plant, I use it to refer to the seeds. Coriander seeds have a lemony flavor and are typically roasted before they are ground. Cooking the ground coriander in the oil infuses the oil with flavor.
- Pasta – I use angel hair but another thin pasta noodle can be used. As the noodles chill they absorb the remaining sauce from the bottom of the bowl, infusing them with flavor.
How to Make Cold Coriander Noodles with Cashews
Step 1: Cook noodles.
Bring a large pot of water to a boil over medium-high heat. Add the noodles and cook, stirring occasionally, until al dente, about 6 minutes. Drain the noodles and set aside in a large serving bowl.
Step 2: Heat oil.
Heat the vegetable and sesame oil in a medium sauté pan over medium heat. Add a single cashew to the oil mixture. When small bubbles form around the cashew, the oil is hot enough. Remove the cashew from the hot oil and remove the pan from the heat.
Step 3: Add coriander and soy sauce.
Stir the coriander and soy sauce into the oil. Stand back as you do this because the mixture will crackle and sizzle. When it stops sizzling, stir in the chili oil.
Step 4: Combine sauce and noodles.
Pour the oil mixture over the noodles and toss to coat the noodles evenly.
Step 5: Toss with broccoli.
Add the broccoli, green onions and sesame seeds and continue to toss until all the ingredients are combined.
Step 6: Chill and serve.
Refrigerate the noodles until ready to serve. at least 1 hour. Top with the cashews and serve.
Tips and Tricks for This Recipe
Swaps and substitutions
- The chili oil is used to add flavor rather than heat. If you prefer a bit of heat add 1 tablespoon of chili oil (12g).
- Angel hair pasta can be swapped for another thin pasta noodle like spaghetti, capellini or vermicelli.
Other Recipes to Try
If you enjoy this cold Chinese-inspired noodle recipe, I recommend checking out some of these:
Cold Coriander Noodles with Cashews
Ingredients:
- 1 pound angel hair pasta
- ¾ cup vegetable oil
- 2 ½ tablespoons toasted sesame oil
- 3 tablespoons ground coriander
- ¾ cup soy sauce
- 2 teaspoons chili oil
- 1 large head broccoli, cut into small florets
- 3 green onions, thinly sliced
- 2 teaspoons sesame seeds
- 1½ cups chopped cashews
Instructions:
- Bring a large pot of water to a boil over medium-high heat. Add the noodles and cook, stirring occasionally, until al dente, about 6 minutes. Drain the noodles and set aside in a large serving bowl.
- Heat the vegetable and sesame oil in a medium sauté pan over medium heat. Add a single cashew to the oil mixture. When small bubbles form around the cashew, the oil is hot enough. Remove the cashew from the hot oil and remove the pan from the heat.
- Stir the coriander and soy sauce into the oil. Stand back as you do this because the mixture will crackle and sizzle. When it stops sizzling, stir in the chili oil.
- Pour the oil mixture over the noodles and toss to coat the noodles evenly.
- Add the broccoli, green onions and sesame seeds and continue to toss until all the ingredients are combined.
- Refrigerate the noodles until ready to serve. at least 1 hour. Top with the cashews and serve.
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