Cashew Noodle Salad With Veggies Recipe

Name: Cashew Noodle Salad With Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: sauce Cashew; 1/2 cup low sodium soy sauce; 1 cup raw cashews + more to toast for topping the final dish; 1 tablespoon ginger grated; 4 garlic cloves small/medium; 2 tablespoons honey; 1/4 cup rice vinegar unseasoned; 2 teaspoons Sriracha; 1 teaspoon pepper; 9 1/2 ounces soba noodles or other noodle of choice; 1 cucumber chopped; 1 red pepper chopped; 2 carrots shredded; 1 cup pea pods; 1 cup cilantro chopped

Servings: persons

sauce Cashew
1/2 cup low sodium soy sauce
1 cup raw cashews + more to toast for topping the final dish
1 tablespoon ginger grated
4 garlic cloves small/medium
2 tablespoons honey
1/4 cup rice vinegar unseasoned
2 teaspoons Sriracha
1 teaspoon pepper
9 1/2 ounces soba noodles or other noodle of choice
1 cucumber chopped
1 red pepper chopped
2 carrots shredded
1 cup pea pods
1 cup cilantro chopped

1
In a small cuisinart, finely mince garlic.
2
Add all of the sauce ingredients except the cashews and blend until combined.
3
Then add the raw cashews and blend until smooth or mostly smooth.
4
Let the sauce sit while you prepare the noodles and veggies. You will blend it again right before mixing it with the noodles.
5
Assembly
6
Prepare noodles according to package instruction. Drain and set aside.
7
Lightly toast a handful of cashews to top each noodle dish. Toast at 350F for about 5 min.
8
Prepare all the fresh toppings.
9
Toss noodles in sauce and add toppings.
10
Season with salt, pepper and more sriracha if you prefer.
11
Serve and Enjoy!

490

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: sauce Cashew, 1/2 cup low sodium soy sauce, 1 cup raw cashews + more to toast for topping the final dish, 1 tablespoon ginger grated, and more.

Yes, Cashew Noodle Salad With Veggies falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cashew Noodle Salad With Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions