Training with Crystal CalderoniTraining with Crystal CalderoniTraining with Crystal CalderoniTraining with Crystal CalderoniTraining with Crystal Calderoni
Training with Crystal CalderoniTraining with Crystal CalderoniTraining with Crystal CalderoniTraining with Crystal CalderoniTraining with Crystal Calderoni
Training with Crystal CalderoniTraining with Crystal CalderoniTraining with Crystal CalderoniTraining with Crystal CalderoniTraining with Crystal Calderoni
Training with Crystal CalderoniTraining with Crystal CalderoniTraining with Crystal CalderoniTraining with Crystal CalderoniTraining with Crystal Calderoni
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CASHEW SESAME NOODLES

Jul
2013
23
    • 4 Lg garlic cloves
      3 T rice Vinegar
      6 T Soy
      1 1/2 red pepper flakes
      2 tsp sugar
      1 cup cashews
      2/3 Cup water

      1 lb thin spaghetti
      1 ½ cup cilantro
      1 can of chopped water chestnuts

      Put all ingredients into a blender/food processor -combine.

      Pour onto cooked spaghetti and toss.
      Before serving add: ¼ cashews and 1 ½ cup cilantro and toss
      Refridgerate over night as it is much better the next day! I also add more rice vinegar to each dish when serving.
       
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