Spicy Cashew Butter Udon Noodles
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.
Prep Time9 mins
Cook Time1 min
Total Time10 mins
- 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.
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.
Calories: 324kcal | Carbohydrates: 43g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Sodium: 4623mg | Potassium: 152mg | Fiber: 3g | Sugar: 5g | Vitamin A: 75IU | Vitamin C: 2.6mg | Calcium: 16mg | Iron: 1.2mg