Main Dishesbonappetit4.5
Creamy Cashew Udon With Crispy Mushrooms
Cashew cream works even better than its dairy alternative in this ultra rich and umami-packed udon noodle dish.
👥 4 Servings👤 Hetty Lui McKinnon📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●blender
- ●food processor
- ●bowl
- ●skillet
- ●pot
- ●pan
📝 Preparation Steps
1
Cashew Cream
2
Bring a large saucepan of water to a boil, then remove from heat. Add cashews and let sit until tender, 30–⏱️ 60 minutes.
3
Drain cashews and transfer to a blender (preferably high-speed) or food processor. Add garlic, oil, salt, and ½ cup water and purée until smooth.
4
Noodles and Assembly
5
Stir vinegar, chili crisp, soy sauce, sesame oil, and 1 scallion in a small bowl to combine; set soy-vinegar sauce aside.
6
Heat 2 Tbsp. olive oil in a large skillet over medium-high. Cook mushrooms, tossing every minute or so but leaving mostly undisturbed, until mostly golden and crisp, 5–⏱️ 8 minutes, depending on type of mushroom you use (oyster and shiitakes will cook quicker, while crimini and button mushrooms will take a bit longer). Add garlic and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook, stirring often and adding another 1 Tbsp. olive oil if the mushrooms are looking dry, ⏱️ 1 minute.
7
Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions. Drain, reserving 1 cup cooking liquid.
8
Add noodles and cashew cream to pan with mushrooms and cook, stirring and adding reserved cooking liquid a little at a time, until cream is loose and coats noodles. Season with salt and pepper.
9
To serve, divide noodles among bowls and generously drizzle each with reserved soy-vinegar sauce. Top with remaining scallions.
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