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Udon Noodles with Asparagus and Cashews Recipe

Udon Noodles with Asparagus and Cashews Recipe
Photo Courtesy Of The-foodist.com

Heart Healthy Udon Noodles Recipe Ingredients: 

  • 6 oz Whole Wheat Udon Noodles or Fettucine 
  • 1 teaspoon Peanut Oil
  • 2 Cloves Garlic - minced
  • 1 1/2 tablespoon Cashews - dry-roasted, chopped
  • 6 oz Asparagus - steamed or 12 spears - ends snapped
  • 2 oz Fresh Pea Pods - steamed
  • 1 tablespoon Dry Sherry - mixed with 1 tablespoon Tamari Soy Sauce
  • 3/4 teaspoon Cornstarch

Instructions:

  • Steam vegetable 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.
  • 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.

Vegetarian Side Dish - Serves  4                                                Back to Top

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