Ingredients

The following ingredients have 3 Servings
  • 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)

Instruction

  • 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.