Spicy Udon Noodle Salad with Edamame and Cashews is a delicious dish that can act as a main course or a side dish. The flavors only get better with time so it’s also convenient to make ahead of time for a party or potluck.
Toasted sesame oil, scallions, and red pepper flakes pack this dressing with flavors. Add some chicken or edamame for some additional protein and you can enjoy this noodle dish for lunch or dinner.
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What you need to make Spicy Udon Noodle Salad with Vegetables:
Produce:
- 4 scallions, sliced
- 4 tablespoon ginger, grated
- 1 clove of garlic, chopped
- 2 bell peppers, sliced
- 2 carrots, julienne
- 1 cup of edamame
Pantry:
- 4 C of cold udon noodles (8oz dried)
- ½ C rice vinegar
- 2 tablespoon soy sauce
- 2 tablespoon toasted sesame oil
- 2 tablespoon agave (or honey)
- 2 tablespoon sriracha
- ½ teaspoon red pepper flakes
- 2 tablespoon of sesame seeds
- 1 cup chopped cashews
Making the Dressing:
The dressing for the Spicy Udon Noodle Salad with Vegetables is where most of the flavor comes from and the toasted sesame oil is key. If you only had sesame oil you could get away with just using that, but otherwise its not the same using any other kind of oil.
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. (if you enjoy there flavors try this Spicy Sesame Cucumber Salad with the same dressing)
Preparing the Noodles:
Cook your udon noodles according to the package instructions. You need about 4 cups of cooked udon noodles for this recipe. Make sure to rinse the noodles out with cold water immediately after draining. This will help The noodles cool and prevent them from sticking to each other.
Preparing the Veggies:
While you’re waiting for the noodles to finish cooking, prepare your vegetables. Slice the carrots and peppers into thin long pieces.
Toasting the Cashews:
You can definitely do this without toasting the cashews, but I love bringing out a little extra flavor and color from toasting them. In a frying pan, over medium heat, toast the cashews for 3 to 5 minutes constantly stirring with a spoon. You want the cashews to be slightly fragrant and gently toasted.
Once the noodles are cooled, combine with the vegetables, edamame, and dressing in a large bowl. Once all the ingredients are fully combined set the dish aside for at least one hour.
Allowing the flavors to soak into the noodles makes a huge difference in this dish. You should give it at least one hour but it is also excellent if you make it the day before.
Once you’re ready to serve chop the toasted cashews and sprinkle them over the dish.
These udon noodles only get better with time. Enjoy them out of the refrigerator for up to four days.
Try this udon noodle dish with roasted salmon, grilled chicken, or pork tenderloin with grilled pineapple.
It’s also satisfying and delicious as a meal on its own. If you’re looking for a little extra protein add edamame or chicken to the dish.
Like Edamame, check out: Lima Beans vs Edamame Beans and Edamame Bean Salad (with corn and rice vinegar).
Recipe
Spicy Udon Noodle Salad with Edamame and Cashews
Ingredients
- 4 C of cold udon noodles
- 1 cup chopped cashews
- 2 tablespoon of sesame seeds
Dressing
- 4 scallions sliced
- 4 teaspoon ginger grated
- 2 clove of garlic chopped
- ½ C rice vinegar
- 2 tablespoon agave (or honey)
- 2 tablespoon toasted sesame oil
- 2 tablespoon soy sauce
- 2 tablespoon sriracha
- ½ teaspoon 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.
Nella says
This looks so good I had to make it right away. It’s so delicious. A little spicy. But if I was making it for a crowd I might cut back by red pepper flakes. It comes together in less than 15 minutes
Brooke says
I couldn’t find edamame beans so I used some cucumbers instead. It came out great. I really like the dressing