Cold Chinese Noodles
This 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. Wait to add the cashews until just before serving, if they are added too early they will become mushy.
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. This is no exaggeration; 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.
1 pound angel hair pasta
¾ cup vegetable oil
2 ½ tablespoons sesame oil
3 tablespoons ground coriander
¾ cup soy sauce
1 teaspoon chili oil
1 head broccoli, cut into florets
4 green onions, thinly sliced
1½ cup chopped cashews
1 teaspoon sesame seeds
Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook, stirring occasionally, until al dente, about 6 minutes. Drain the pasta and set aside in a large serving bowl.
Heat the vegetable and sesame oil in a small saucepan 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 saucepan 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 and green onions and continue to toss until all the ingredients are combined.
Refrigerate until ready to serve then top with the cashews and sesame seeds.
Serves 10 to 12.