Spicy Udon Noodle Salad with Edamame and Cashews

A vibrant wooden bowl filled with Spicy Udon Noodle Salad featuring sliced red bell peppers, carrots, edamame, and chopped cashews.

Spicy Udon Noodle Salad with Edamame and Cashews

Nora Bourdeau

Spicy Udon Noodle Salad with Edamame and Cashews 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.

5 from 2 votes

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Prep Time 15

marinating time 1

Course Main Course, Salad, Side Dish

Cuisine Japanese

Servings

Calories 603 kcal

Ingredients

4 Cup of cold udon noodles
1 cup chopped cashews
2 tablespoon of sesame seeds
1 teaspoon salt

Dressing

4 scallions sliced
4 teaspoon ginger grated
2 clove of garlic chopped
½ Cup 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.
4 scallions, 4 teaspoon ginger, 2 clove of garlic, ½ Cup rice vinegar, 2 tablespoon agave (or honey), 2 tablespoon toasted sesame oil, 2 tablespoon soy sauce, 2 tablespoon sriracha, ½ teaspoon red pepper flakes, 1 teaspoon salt
Cook your udon noodles according to the package instructions.
4 Cup of cold udon noodles
Make sure to rinse the noodles out with cold water immediately after draining.
Slice the carrots and peppers into thin long pieces.
2 carrots, 2 bell peppers
In a frying pan, over medium heat, toast the cashews for 3 to 5 minutes constantly stirring with a spoon.
1 cup chopped cashews
Combine with the vegetables, edamame and the dressing in a large bowl.
1 cup edamame
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.
2 tablespoon of sesame seeds

Nutrition

Calories: 603kcalCarbohydrates: 96gProtein: 24gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 2065mgPotassium: 352mgFiber: 9gSugar: 18gVitamin A: 3582IUVitamin C: 44mgCalcium: 56mgIron: 2mg

Keyword Healthy Lunch, Summer Recipe, Vegan Friendly

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