Sesame Orange Udon with Asparagus and Gingered Cashews

Sesame Orange Udon

with Asparagus and Gingered Cashews

GET RECIPES DELIVERED
dinner

Pasta Nuts Leafy Greens Japanese Comfort Foods Summer Recipes Spring Recipes Fruit Hearty Vegetables Dinner
GET RECIPES DELIVERED
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
500
FAT
18g
CARBOHYDRATES
76g
PROTEIN
19g

MAIN INGREDIENTS

  1. 10 oz asparagus
  2. 1 oz fresh ginger
  3. 3 cloves garlic
  4. 1 orange
  5. 4 oz curly kale
  6. 1 Thai chile
  7. 1 tbsp sesame seeds
  8. 4 oz organic udon noodles
  9. ¼ cup cashews
  10. 1 tbsp brown sugar
  11. 1 tbsp sesame oil
  12. 3 tbsp tamari
  13. 2 tbsp rice vinegar
  14. 2 tsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Large pot
  • Large nonstick skillet or wok

INSTRUCTIONS

1
Prepare the produce
Place a large pot of salted water on to boil for the udon noodles. Trim about 1 inch from the bottom of the asparagus and slice the stalks into 2 inch pieces. Peel and mince the ginger. Peel and thinly slice the garlic. Zest the oranges, then cut half into wedges. Destem the kale, and roughly chop the leaves. Thinly slice the Thai chile into the rounds.
2
Make the sesame orange sauce
Place a large nonstick skillet or wok over medium heat and add the sesame seeds. Toast, tossing frequently, until the seeds are lightly browned and fragrant, about 1 to 3 minutes. Transfer the toasted sesame seeds to a medium bowl and add just 2 tbsp orange juice, brown sugar, sesame oil, tamari, rice vinegar.
3
Sauté the aromatics
Return the large skillet to medium high heat with 2 tsp vegetable oil. Once the oil is hot, add the sliced garlic, as many sliced chiles as you’d like, and minced ginger, and cook, stirring occasionally, until lightly toasted and fragrant, about 1 to 2 minutes.
4
Add the asparagus
Add the udon noodles to the boiling water and cook until al dente, about 8 to 10 minutes. Add the sliced asparagus and cashews to the skillet with the aromatics, and cook until bright green and crisp-tender, about 2 to 4 minutes. Season asparagus with salt, and toss to coat. Turn off the heat.
5
Put it all together
Drain the udon noodles and immediately add to the now empty skillet along with the chopped kale and the sesame orange sauce. Increase heat to medium-high and cook the sesame orange udon until the sauce thickens slightly and the sugar dissolves. Add the orange zest, taste and adjust seasoning with salt if necessary.
6
Serve
Divide the sesame orange udon with asparagus and gingered cashews between large shallow bowls and serve with orange wedges. Enjoy!