Spicy Cashew Butter Udon Noodles

Feeling short on time and looking for an easy recipe? These Spicy Cashew Butter Udon Noodles come together in 10 minutes! How’s that for a quick meal? 

Short on time? These Spicy Cashew Butter Udon Noodles come together in 10 minutes! Get the recipe from Savory Simple.

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.

You can sit down for a quick meal of bibimbap. Dumpling samples are handed out by the frozen food section. They’re SO GOOD. I love dumplings. Did I mention the beauty section? Sheet masks for DAYS.

Short on time? These Spicy Cashew Butter Udon Noodles come together in 10 minutes! Get the recipe from Savory Simple.

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.

Short on time? These Spicy Cashew Butter Udon Noodles come together in 10 minutes! Get the recipe from Savory Simple.

Short on time? These Spicy Cashew Butter Udon Noodles come together in 10 minutes! Get the recipe from Savory Simple.

Short on time? These Spicy Cashew Butter Udon Noodles come together in 10 minutes! Get the recipe from Savory Simple.
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Spicy Cashew Butter Udon Noodles

5 from 1 vote
Short on time? These Spicy Cashew Butter Udon Noodles come together in 10 minutes! How's that for a quick meal? And delicious to boot.
Course Main Course
Cuisine Japanese
Prep Time 9 minutes
Cook Time 1 minute
Total Time 10 minutes
Servings 4
Calories 324
Author Jennifer Farley

Ingredients

  • 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

Instructions

  • 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.

Notes

I don’t typically measure ingredients in grams, but that’s how the udon noodles I purchase are weighed out. The brand I often use is Ganko Oyaji.
I get frozen udon noodles from the asian market, but I realize not everyone has access to them. You can substitute dry udon noodles, soba, ramen, or really any pasta of your choice. Shoot for 18 ounces, give or take.
If you want to add some protein for a more balanced meal, these noodles would taste great with some grilled steak or chicken added in.

Nutrition

Calories: 324kcal | Carbohydrates: 43g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Sodium: 4623mg | Potassium: 152mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1.5% | Vitamin C: 3.2% | Calcium: 1.6% | Iron: 6.9%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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