Wide Noodles with Salmon Nuggets and Pacific Rim Pesto

Name: Wide Noodles with Salmon Nuggets and Pacific Rim Pesto
Yield: Serves 4
Cuisine: American
Ingredients: 2 cloves garlic, chopped; 450 g/1 lb fresh wide noodles or 325 g/12 oz dried wide noodles; Salt and freshly ground black pepper; 2 tablespoons finely chopped fresh mint or coriander leaves, to garnish; 1 teaspoon sesame oil; 225 g/8 oz salmon steaks, skinned, boned and diced; 5 tablespoons vegetable oil; 25 g/1 oz coriander leaves; Juice of 1 lemon or lime; 100 g/4 oz roasted cashew nuts, coarsely chopped; 1 fresh hot chilli, deseeded and chopped (increase the amount of chilli if more heat is needed); 1 teaspoon chopped fresh ginger root; 1½ tablespoons soy sauce, plus 1 teaspoon for tossing the noodles

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hot and Spicy

By Marlena Spieler

Published 1985

About

The crunch of cashews combines with pungent coriander leaves, aromatic fresh ginger and a flash of chilli in this Asian-Italian-Californian hybrid. If salmon is unavailable choose prawns, scallops, chicken or lamb, but frankly the pasta dish is just as delicious without any meat or fish.

Ingredients

2 cloves garlic, chopped
1 fresh hot chilli, deseeded and chopped (increase the amount of chilli if more heat is needed)
1

Americas
Europe
United States
Italy
Fish course
Pescatarian
Noodles
Spicy
California
Mediterranean

Method

Purée the garlic with the chilli and ginger root, then add 4 tablespoons of the oil and the coriander and blend together. Add the cashews, lemon or lime juice and 1½ tablespoons soy sauce and mix until the mixture is chunky and relish-like.
Cook the noodles in rapidly boiling water until just al dente; drain and toss with the soy sauce and sesame oil.