At this time of year I find myself in a constant rush of activity and as a result, completely time poor in the kitchen. I love this spicy noodle salad because it is good-to-go in less than 10 minutes and is absolutely delicious. To make it into a complete meal, top it off with some chicken or beef stir fried with ginger, chilli, spring onion and a splash of soy. I also ate the leftovers for breakfast cold with some julienned radish and pickled kale – I felt very Japanesey and mighty happy with such a tasty flavour and texture combo. I have used udon noodles, cashew butter, broccolini and kale, but any noodle, nut butter and green veg would work. Think hokkien with peanut butter and snow peas, or soba with macadamia butter and bok choy. The possibilities are endless, but try it once and I guarantee you will make this again and again.
Spicy Cashew Noodles
1 bunch broccolini, stems chopped finely and florets halved
1/2 bunch kale, deribbed, leaves finely shredded
1 heaped tspn chilli sauce
3 heaped tbspn cashew butter
1 tbspn soy sauce
1 tspn coconut oil
1 tspn sesame oil
2/3 packet udon noodles (180g dried)
chilli flakes for serving
Blanch broccolini in a pan of boiling water for 1 minute (I usually do this in the frying pan I am going to use for the sauce).
In a frying pan (large enough to hold everything), over medium heat, add coconut oil, chilli sauce, sesame oil, soy sauce and mix for about 30 seconds. Add the cashew butter and stir to combine and then add enough hot water to get it to a ‘sauce’ consistency.
Add the kale to the cashew sauce and toss to combine until the kale starts to cook and wilt. Add the broccolini and toss to combine. Turn off the heat.
Cook the noodles in boilng water until they are al dente.
Drain the noodles. Put the sauce back on the heat and add the noodles to the sauce and veggies. Use tongs to toss everything together.
Place in a serving dish. Top with chilli flakes and serve with wedges of lime or some stir fried chicken or beef.