Noodles are one of my meals ever. They have to be one of the best inventions in the world, alongside the chair, sliced bread and chocolate. Making an Asian style, cashew udon noodle soup has been on my list of to do’s for a while and now it’s finally made it to the top, I wish I had just done it sooner!
The idea for this recipe came from Wagamama’s, which it probably one of my favourite restaurants (mainly because they sell noodles…!). They do the most delicious Japanese food.
This soup is full of flavour as it’s packed with lemons, ginger, chili and green thai paste. I also threw literally all the vegetables I had in my fridge into this dish, so you could substitute them for whatever veg you fancy or have to hand. I also added the juice of 2 lemons, as I really love lemons, but if you’re not so into them, I’d reduce this to one (seriously, when life gives me lemons I celebrate, as long as they are actual lemons!). The cashews on top add such a delicious crunch to the dish, giving it that little extra in the texture.
One of the best things about this dish is that it is super easy to create. You just need one large pan, a knife and a chopping board. And maybe a kettle, but that isn’t a requirement.
I made this dish a few days before writing this, and honestly just thinking about it is making me hungry. I am sure it is going to become a firm favourite for me, and hopefully for you too!
Let me know what veg combos you use and what flavours you find work well, and maybe those that don’t work quite so well!
- 250 g noodles
- 400 g can coconut milk
- 200 g vegetable stock
- 3 tsp green thai paste
- 1 stick lemon grass
- 3 gloves garlic (crushed)
- 2 thumbs ginger
- 1 lemon, plus extra for taste
- Sesame oil
- 2 carrots
- 2 handfuls of snap peas
- Chilli (to taste)
- 1 yellow pepper
- 1 green pepper
- Spring onion to garnish
- 2 generous handfuls cashew nuts
- Prepare all of your veg, by chopping into bite sized piece, and the peppers into strips
- In a frying pay, heat up the sesame oil
- Fry the vegetables until soft, adding in the ginger, lemongrass and garlic after veg has begun to soften
- Once they are softened, put in a pot with the stock, thai paste and noodles
- Let simmer until the noodles become see through
- Add in the coconut milk, and lemon and chilli to taste
- Let simmer for a few minutes to ensure it is all cooked through
- Separate into two bowls, season to taste, top with the cashews and spring onion