• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Udon Noodles with Asparagus and Cashews <t>

  • Recipe Submitted by on

Category: Low Fat, Pasta, Asian, Vegetarian

 Ingredients List

  • 6 oz Whole wheat udon noodles or
  • -fettucine
  • 1 ts Peanut oil
  • 2 Cloves garlic; minced
  • 1 1/2 tb Cashews; dry-roasted,
  • -chopped
  • 6 oz Asparagus; steamed OR 12
  • -spears, ends snapped
  • 2 oz Fresh pea pods; steamed
  • 1 tb Dry sherry; mixed with
  • 1 tb Tamari soy sauce; and
  • 3/4 ts Cornstarch


PRE-STEAMING: The original recipe used raw vegetables in the stir fry and
added water to the wok until the vegetables were bright green. Instead of
'sweat-frying' the vegetables, steam them for 3 minutes with a piece of
fresh ginger the size of a small table grape. Shock the vegetables in ice
water, drain and towel dry

Bring a pot of water to the boil. Cook the noodles; they will take about 5
to 6 minutes.

Meanwhile, heat oil in wok over high heat. Fry the garlic until the oil is
aromatic (1 minute or less). Reduce heat. Add the cashews and stir briefly.
Add the steamed vegetables and stir fry to heat through. Clear a space in
the center of the wok. Pour in the cornstarch mixture. (see tip) The
alcohol will burn about as quickly as it takes to drain the noodles; shake
off some of the water but not all; add wet noodles to the wok; gently stir
to form sauce. Serve at once.

TIP: Add a little pasta water to the wok to prevent the sauce from burning
while draining the noodles. It helps to have a assistant.

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