Protein Packed Sesame Cashew Noodles
Personal Chef Christina Dimacali packed the house again at Fit-4-Life on Saturday. Over 30 people braved the ice and snow to watch Christina’s culinary masterpiece.
Make 4 servings
7 ounces Barilla Plus thin spaghetti
1/3 cup salted roasted cashews
1 large garlic cloves
2 Tablespoons soy sauce
1 Tablespoon rice vinegar
2 Tablespoons sesame oil
1 teaspoon crushed chili flakes
2 teaspoons honey or agave
7 ounces lite firm tofu (such as Nayosa)
1 green onion chopped
1 small red pepper minced
1 cup loosely packed cilantro leaves
Directions:
1. Bring water to a boil and cook noodles according to package directions.
2. In a blender or food processor add cashew nuts. Coarsely chop, remove and set aside.
3. To the blender add garlic, soy sauce, rice vinegar, sesame oil, honey and tofu. Blend until smooth.
4. When ready to drain pasta, place edamame in a colander. Pour cooked pasta and water over the edamame and drain well.
5. In a large bowl toss together pasta, edamame, soy sauce mixture, cashews, green onion, red pepper and cilantro.
Nutritional info: 406 cal, 46.9g carbs, 15.2g fat, 2.4g sat. fat, 19.6g protein, 6.9g fiber, 312 mg sodium
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Recipe courtesy of Chef Christina Dimacali of Clean Your Plate, Philadelphia www.CYPlate.com
