Spicy Udon Noodle Salad with Edamame and Cashews

Spicy Udon Noodle Salad with Edamame and Cashews is a delicious dish that can act as a main course or a side dish. Toasted sesame oil, scallions, and red pepper flakes pack this dressing with flavors. The flavors only get better with time so it's also convenient to make ahead of time for a party or potluck.

Author: Balancing Bowls

Meal Type: Peanuts Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 8 Servings

Calories: 417 kcal per serving

Ingredients

4 cups - Udon Noodles
1 cup - cashews
2 tablespoons - sesame seeds
1 tsp - salt
4 - scallions
4 teaspoons - ginger
2 cloves - garlic
½ cup - Rice Vinegar
2 tablespoons - agave (or honey)
2 tablespoons - toasted sesame oil
2 tablespoons - soy sauce
2 tablespoons - sriracha
½ tsp - red pepper flakes
2 - bell peppers
2 - carrots
1 cup - edamame

Instructions

In a large bowl, combine the crushed garlic, chopped scallions, grated ginger, rice vinegar, soy sauce, toasted sesame oil, sriracha, salt, red pepper flakes, agave (or honey) and salt. Set aside until you're ready to dress the noodles.
Cook your udon noodles according to the package instructions.
Make sure to rinse the noodles out with cold water immediately after draining.
Slice the carrots and peppers into thin long pieces.
In a frying pan, over medium heat, toast the cashews for 3 to 5 minutes constantly stirring with a spoon.
Combine with the vegetables, edamame and the dressing in a large bowl.
Set the dish aside for at least one hour.
Once you're ready to serve, chop the toasted cashews and sprinkle both the cashews and the sesame seeds over the dish.

Nutrition