This is my version of the traditional Chinese dish. Because it is so rich and satisfying, I prefer to serve it as a main course as one would serve other pasta salads.
1 bunch broccoli, florets only, cut into small pieces
12 ounces thin spaghetti or vermicelli
1 tablespoon plus 1 teaspoonВ Asian sesame oilimage
Вѕ cup unsalted roasted cashews (see Notes)
в…“ cupВ Asian sesame pasteimage
2 teaspoons hot spicy oilimage
3 tablespoons tamari or other soy sauce
1 tablespoon Chinese rice vinegar (or other vinegar)
Вј cup peanut oil
4 cloves garlic, minced
- In a medium saucepan bring water to a boil and blanch the broccoli for 2 minutes. Drain and immerse in cold water until thoroughly cold. Pat dry with a towel until very dry and set aside.
- Boil the noodles for a few minutes, or until al dente. Drain in a colander very well and pat with paper towels. Place the noodles in a large serving bowl and add 1 teaspoon of the sesame oil. Toss thoroughly.
- Add the broccoli and cashews and toss again.
- In a separate small bowl stir the sesame paste with a fork until smooth (see Notes). Add the spicy oil, soy sauce, vinegar, remaining sesame oil, peanut oil, and garlic, and stir to blend.
- Add the sauce to the noodles and toss well. The salad can be served immediately, or covered and chilled for up to 48 hours. Serve cool, not cold.
NOTES: You can use raw cashews and toast them in the oven (400В°F) until golden. When you purchase sesame paste it will probably have separated in the jar. It is best to put all of it in a bowl and whisk until smooth. Return it to the jar and measure the amount needed.