Cashew Udon Noodles With Basil
serves 2
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
8 ounces udon noodles
1/4 cup cashew butter
2 tablespoons fresh lemon juice
3 tablespoons sweet white miso
1/2 cup water
1/2 cup fresh basil, torn
2 tablespoons chopped cashews
prep: 5 minutes
total: 25 minutes
large pot
colander
small saucepan
whisk
tongs
1. Fill a large pot with water and bring to a boil. Add the udon and stir. Cook according to the package directions or until tender. Drain the noodles in a colander.
2. Meanwhile, combine the cashew butter, miso, lemon juice and water in a small saucepan. Simmer gently over medium-low heat for 5 minutes, whisking to dissolve the miso.
3. Stir the torn basil leaves into the sauce and simmer 30 seconds. Toss the noodles with the sauce and top with the chopped cashews.
2. Meanwhile, combine the cashew butter, miso, lemon juice and water in a small saucepan. Simmer gently over medium-low heat for 5 minutes, whisking to dissolve the miso.
3. Stir the torn basil leaves into the sauce and simmer 30 seconds. Toss the noodles with the sauce and top with the chopped cashews.
0
