1 cup (240 ml) cashews (Or use ½ cup (120 ml) already prepared cashew butter).*
peanut oil
Cashew Dressing
1 large garlic clove
1¾-inch piece ginger, peeled and halved
3 teaspoons red-chile paste
½ cup cashew butter (above)
3 tablespoons soy sauce
3½ tablespoons sugar
4½ tablespoons peanut oil
Juice of 1 lime
6 ounces vermicelli, or capellini
3½ Japanese, or 6 Kirby cucumbers, peeled
¼ cup roasted cashew nuts, finely chopped
2 scallions, thinly sliced
1 small diced, roasted red pepper
directions:
Add cashew nuts to a food processor. Grind until chopped fine, them slowly drizzle in about 1 tablespoon peanut oil and continue running until smooth.
In a food processor, pulse garlic and ginger until finely minced. Add chile paste, ½ cup cashew butter, soy sauce, sugar, peanut oil, lime juice, and 4 tablespoons water;, then puree until smooth. Set aside.
Bring a large pot of salted water to a boil. Add noodles and cook until al dente, following package directions. Drain the noodles in a colander; then rinse with cold water to cool them quickly,, shaking the strainer until they are dry. In a large bowl, toss the noodles with 1 cup of the cashew dressing . Set aside.
Cut cucumbers into about thirty-six 1-inch rounds, then scoop out the seeds with a melon baller, forming deep cups. Dab some cashew dressing on the bottom of a cucumber cup. Using a small cocktail fork, twirl a few noodles together, and place in cucumber cup. Garnish sliced scallions, diced roasted red pepper, and finaely chopped cashews. Repeat with remaining cucumber cups, cashew noodles, and toppings.
notes:
* You can use peanut butter instead of cashew butter, like Martha does!
Recipe by parsley sage sweet at https://parsleysagesweet.com/2010/07/16/peanut-is-not-the-only-butter/