2 or 4 or 6 Serving
Dinner
Sesame Orange Udon
with Asparagus and Gingered Cashews
Sweet and sour sesame and orange sauce clings to thick udon noodles in this new take on a classic. The tasty sauce couldn’t be more simple, and gets added directly to the noodles in the pot for ease. You’ll squeeze half of the orange over the serving dishes, finishing off the meal with a spritz of fresh juice. Enjoy with chopsticks or a fork!
INGREDIENTS
- 10 oz asparagus
- Fresh ginger
- 3 cloves garlic
- ¼ cup cashews
- 1 red fresno chile
- 1 orange
- 1 tbsp sesame seeds
- 6 oz organic udon noodles
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not included
Allergens: soy, tree nuts, wheat
Tools: Large nonstick skillet or wok, Microplane/zester, Large pot
INSTRUCTIONS
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