Cashew Noodles
Yield
servingsPrep
20 minCook
25 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
egg noodles
(medium) |
|
| 1 ½ | cups |
cottage cheese
small curd |
*
|
| 8 | ounces |
sour cream
|
|
| 1 | cup |
mushrooms
fresh, choppded |
*
|
| 1 | cup |
cashew nuts
halved |
*
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 2 | tablespoons |
sherry
dry |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | cloves |
garlic
minced |
|
| ⅛ | teaspoon |
red pepper flakes
ground |
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
egg noodles
(medium) |
|
| 355 | ml |
cottage cheese
small curd |
*
|
| 231.2 | ml/g |
sour cream
|
|
| 237 | ml |
mushrooms
fresh, choppded |
*
|
| 237 | ml |
cashew nuts
halved |
*
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 3E+1 | ml |
sherry
dry |
|
| 15 | ml |
soy sauce, tamari
|
|
| 2 | cloves |
garlic
minced |
|
| 0.6 | ml |
red pepper flakes
ground |
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
Preheat oven to 350℉ (180℃).
Cook noodles according to package directions.
Drain well.
Combine cottage cheese and next 8 ingredients in a medium bowl; stir well.
Add cottage cheese mixture to noodle mixture; toss gently.
Pour into buttered 2-quart casserole.
Sprinkle with Parmesan cheese.
Bake, uncovered, for 25 minutes of until thoroughly heated.
