The dish centers around a vegan noodle preparation featuring spicy, garlicky cashews that are fried in hot oil and then strained for crispness. The remaining oil infuses aromatic ingredients like ginger and scallion whites, which serve as the foundation for a rich tahini sauce. Care should be taken to season the boiling water lightly, as excessive salt can affect the final flavor; the starchy noodle cooking liquid plays a vital role in achieving the desired sauce consistency.
A batch of spicy, garlicky cashews, sizzled in hot oil and then poured into a sieve, keeps them crisp and crunchy. The hot oil blooms the aromatics: fragrant ginger and sliced scallion whites, forming a slick tahini sauce.
Using a good amount of starchy noodle cooking liquid to loosen the sauce is crucial. Season the pot of boiling water very lightly to avoid an overly salty finished dish.
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