Noodle Salad, Greens, Teriyaki And Spicy Cashews
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Noodle Salad, Greens, Teriyaki & Spicy Cashews

Making a batch of the spicy cashews to sprinkle over salads is an ideal way to perk up an otherwise simple lunch or light supper – plus, they provide some good texture. Combined with the teriyaki, you'll find the flavours all speaks for themselves.
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Serves
2
Difficulty
Easy
Total Time
20 Minutes
Ingredients
200g of cooked soba noodles/brown rice (these work well served cold)
160g of silken tofu, sliced
3 handfuls of spinach, chopped
2 handfuls of coriander, chopped
80g of edamame beans (can be frozen)
100g of broccoli, blanched in boiling water for 3 minutes
For the teriyaki sauce:
9 tbsp of soya sauce
9 tbsp of white wine vinegar
3 level tsp of sugar (to balance out the salt and ginger)
2.5 level tbsp of grated and finely chopped ginger
1 garlic clove, grated
For the spicy cashews:
100g of cashews
5 tbsp of sunflower oil
3 pinches of dried chilli
A pinch of salt 
2 tbsp of sesame seeds
NB: you’ll only need 30g for the recipe but it’s nice to have extra for other salads
Method
Step 1

Boil a kettle and add the edamame to a bowl. Then pour the boiled water over the bowl. Leave for a couple of minutes and then drain.

Step 2

Prep the other vegetables.

Step 3

Add the cashews to a frying pan and set onto a high heat. Let them colour on one side for 30 seconds or so, and then add the sunflower oil, sesame seeds, salt and chilli. Turn down the heat a little and allow everything to mix and infuse together. Remove when the cashews are lightly golden and try not to do burn the sesame seeds. Roughly chop a few handfuls for the salad and store the rest in a jar for another day.

Step 4

Put the ingredients for the teriyaki sauce in the same frying pan and bring to the boil and then simmer for 1 minute and. Then remove from the heat. It should be quite punchy.

Recipe courtesy of Saucy: A Cookbook, Only Saucier by Nina Parker

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