My friend Shannon lives next to a Super H-Mart, and I get absolutely giddy every time we stop in. It’s a treasure trove of amazing ingredients, beauty products, and even food photography props.
This is where I first got my hands on frozen udon noodles. They’re fully cooked; all you have to do is boil some water, thaw them out for a minute and boom.
Thick, chewy udon that’s perfect for tossing in soup at the last second or serving with a viscous sauce. I love them.
These spicy cashew butter udon noodles come together in the time it takes to boil water. I’ve listed the recipe as 10 minutes, but if you have a gas burner that might be overkill.
5 minutes? Boil some water, whisk together the sauce ingredients, slice scallions. You’re done. Dinner is served.
Spicy Cashew Butter Udon Noodles
- 1/4 cup creamy cashew butter
- 2 tablespoons soy sauce (tamari may be substituted)
- 2 tablespoons seasoned (or plain) rice wine vinegar
- 2 tablespoons sambal oelek
- 1 tablespoon toasted sesame oil
- 1 clove garlic, minced
- Optional: a few shakes of fish sauce
- 18 ounces fully cooked frozen udon noodles (520 gram package, see notes)
- 1-2 teaspoons toasted sesame seeds
- 2-3 scallions, sliced on the bias
- Bring a large pot of water to a rolling boil.
- While the water is heating up, prepare the sauce. In a large bowl, whisk together the cashew butter, soy sauce, vinegar, sambal, sesame oil, garlic, and fish sauce, if using.
- Once the water is boiling, add the udon and cook them for 1 minute, until the noodles have just separated. Drain and quickly add to the bowl with the sauce, tossing to combine. Divide evenly between 2 to 4 serving bowls. Top each bowl with sesame seeds and scallions.
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