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.

Serves: 4 to 6

  • 8-ounce package udon noodles (see Note)
  • 1 tablespoon olive oil
  • 1 teaspoon dark sesame oil
  • 1 to 2 cloves garlic, minced
  • 1 1/2 pounds slender asparagus, bottoms scraped if necessary,
    and cut into 1-inch pieces
  • 1 cup snow peas, trimmed
  • 2 tablespoons dry sherry or red wine
  • 2 tablespoons reduced sodium soy sauce, or to taste
  • 1 1/2 teaspoons arrowroot or organic cornstarch
  • 1/4 cup chopped cashew pieces, or more as desired

Cook the noodles in rapidly simmering water, then drain and transfer to a covered serving casserole.

Meanwhile, heat the oils in a wok or large skillet. Add the garlic and stir-fry for one minute. Add the asparagus along with two tablespoons or so of water and stir-fry until it is bright green. Add the snow peas, sherry, and soy sauce. Continue to stir-fry until the snow peas and asparagus are tender-crisp.

Dissolve the cornstarch in 1/4 cup cold water. Pour over the vegetables and stir in quickly. Let the liquid bubble until thickened. Pour over the noodles and toss together. Add the cashews and toss again. Serve at once.

Note: 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.


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