Udon Noodles with Asparagus and Cashews
Hearty udon noodles are intertwined with delicious cashews and tender asparagus in a light sauce. Serve this Asian-style dish with a simple tofu or tempeh preparation. It’s good served warm or at room temperature.
- 8-ounce package udon noodles (see Note)
- 1 pound slender asparagus, bottoms scraped if necessary, and cut into 2-inch pieces
- 1 to 2 cups snow peas, trimmed (if unavailable, use another green veggie — green peas, baby spinach, finely chopped broccoli, etc.)
- 2 tablespoons dark sesame oil
- 3 tablespoons hoisin sauce
- 1 tablespoon rice vinegar or other mild vinegar, or more, to taste
- 1 tablespoon reduced-sodium soy sauce, or more, to taste
- 2 to 3 scallions, thinly sliced
- ½ cup chopped cashew pieces, more or less as desired
- Dried hot red pepper flakes, Sriracha sauce, or other hot sauce, optional
- Cook the noodles according to package directions in rapidly simmering water until nearly al dente.
- Plunge the asparagus and snow peas (or substitute) into the water. Cook for another minute or two, just until the veggies are bright green and the noodles done, then drain and transfer to a serving container.
- In a small bowl, whisk together the sesame oil, hoisin sauce, vinegar, and soy sauce. Pour over the noodle mixture and toss together gently. Taste to see if you'd like to add any more vinegar or soy sauce.
- Stir in the scallions and cashews and serve at once, passing around red pepper flakes or hot sauce if desired.
- Whole wheat udon noodles are usually available in natural food stores. Asian markets and well-stocked supermarkets carry udon also, but not always the whole grain variety. If you can’t find udon noodles, substitute linguine.
- For a gluten-free variation, use soba (buckwheat noodles).
- The noodles get a bit dry if you don’t use them right away, so if you have leftovers, loosen them up with a little water.
Here are more recipes using Asian noodles.