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Time: 20 minutes

Ingredients not provided: Vegetable or sesame oil, salt

Equipment required: Medium-sized pot, non-stick pan, strainer, knife, and cutting board




Step 1: Preheat and prep

-Fill a medium-sized pot with water and bring to a boil. Once boiling, add the Udon and cook for 2 minutes. Strain the udon and set aside.

-Cut the cucumber into thin slices and salt the slices in order to release some moisture.

-Thinly slice the Fresno chili and reserve for later. If you do not like spicy food, then you can skip this step and discard the chili.

-With any hard kitchen tool, break the cashews into small pieces in the bag provided. Save for use, later.

Step 2: Prep your ingredients

Place the non-stick pan over medium heat. Add 3 tablespoons of vegetable or sesame oil and allow to get hot.

Step 3: Saute your veggies

Cook the aromatic pack of veggies (garlic, shallot, fresno chili, ginger) for one minute, stirring constantly.

Step 4: Cook the your veggies

-The cucumber slices should be "sweating." With a paper towel, pat them dry.

-Raise the stove top heat to high.

-Add the snow peas, shiitake mushroom, tofu, cucumber and shrimp/chicken (optional) to the pan and cook for 4 minutes, stirring constantly.

Step 5: Continue cooking

-After 4 minutes add the sesame sauce and allow to heat for 15 seconds.

-Add the cooked udon noodles and cook for an additional 2 minutes, stirring constantly.

Step 6: Finish the dish

-After 2 minutes, plate the completed dish, top with the crumbled cashews, and a squeeze of lime.




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