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    Home » Recipes » Global Recipes

    Udon Noodles with Asparagus and Cashews

    Published: Jan 30, 2013 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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. 

    Udon noodles with asparagus

    Udon Noodles with Asparagus and Cashews

    Hearty udon noodles are intertwined with delicious cashews and tender asparagus in a light sauce.
    5 from 1 vote
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    Course: Noodles
    Cuisine: Asian-style
    Diet: Vegan, Vegetarian
    Keyword: asian noodle dish, Asian Stir-Fry, udon noodles
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 4 to 6
    Calories: 295kcal
    Author: Veg Kitchen

    Ingredients

    • 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
    US Customary - Metric

    Instructions

    • 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.

    Nutrition

    Calories: 295kcal | Carbohydrates: 33g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 612mg | Potassium: 423mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1184IU | Vitamin C: 22mg | Calcium: 53mg | Iron: 4mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

     

    Notes

    • 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.

    Udon noodles with asparagus and snow peas

    Udon noodles with asparagus and snow peas recipe

    Here are more recipes using Asian noodles.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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