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Spicy Walnut Noodles
By Laura Rege
Yields:
4 - 6
Prep Time:
10 mins
Total Time:
25 mins
This next-level pasta dish is about to be your new go-to staple! Packed with California walnuts, sesame oil, red pepper flakes, ginger, and more, the bright flavors—including green onions, lime, and cilantro in the garnish—come together to make a fresh, crave-worthy meal that just happens to be vegetarian-friendly. Make your coworkers jealous and bring it to work for lunch or serve it for dinner.
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Ingredients
Kosher salt
- 3/4 lb.
fettuccini
- 2 cups
toasted California walnuts, plus more crumbled for garnish
- 3 Tbsp.
low-sodium soy sauce
- 3 Tbsp.
fresh lime juice
- 2 Tbsp.
toasted sesame oil
- 2 Tbsp.
maple syrup
- 1 Tbsp.
sriracha
1 1/2-inch piece fresh ginger
- 1
garlic clove, chopped
- 1/4 tsp.
red pepper flakes, plus more for serving
- 2
medium carrots, shredded on large holes of a box grater
- 1/2
English cucumber, sliced into thin matchsticks
- 2
large green onions, chopped, plus more for serving
- 1/4 cup
packed fresh cilantro leaves, finely chopped, plus more for serving
Freshly ground black pepper
Directions
- Step 1In a large pot of salted water, cook pasta until al dente, per package instructions. Drain pasta and return to pot.
- Step 2Meanwhile, in a food processor, puree the California walnuts until a walnut butter forms, about 1 minute. Add ½ cup water, the soy sauce, lime juice, sesame oil, maple syrup, sriracha, ginger, garlic, and red pepper flakes, and puree until well combined.
- Step 3Place the pot of cooked pasta over medium-high heat and add the walnut sauce and 1 cup of water. Cook stirring, until sauce coats noodles and is warmed. Remove from the heat and stir in the carrots, cucumber, green onions, and cilantro. Season with salt and pepper. Serve warm garnished with more walnuts, green onions, cilantro, and pepper flakes.
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