Time: 20 minutes
Ingredients not provided: Vegetable or sesame oil, salt
Equipment required: Medium-sized pot, non-stick pan, strainer, knife, and cutting board
Ingredients:
Directions:
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.
Enjoy!