Favorite: Soba Noodles in Cashew Sauce with Cucumber, Crispy Shallot & Fresno Chile

I get a lot of cooking inspiration from going out to eat, reading other people’s food blogs, and traveling to new places. I love seeing what other people are doing with food because there is SO much to do with food! This recipe in particular is from Daphne Oz (co-anchor on The Chew) and it is one of my favorites. Super easy to make and super delicious.

This recipe provides a certain level of comfort without being labeled as “comfort food” or anything unhealthy. The soba noodles are tossed in a warm, creamy cashew sauce that have been seasoned with Asian flavors which make it anything but boring. Not to mention, this recipe is also great for vegetarian and vegans.

I recommend making a big batch of this and having some for leftovers throughout the week. It makes for the perfect, quick weeknight meal!

For this recipe you will need:

Kosher salt

6 ounces soba noodles

1 cup cashews, toasted and whole (see Toasting Nuts, page 14), plus 1/4 cup roughly chopped toasted cashews

3 medium shallots—1 roughly chopped and 2 thinly sliced crosswise into rings

6 tablespoons grapeseed oil

2 tablespoons soy sauce

1 tablespoon fresh lime juice

1 tablespoon toasted sesame oil

2 teaspoons sugar

1/8 teaspoon cayenne pepper

1 English (seedless) cucumber, chopped into bite-size cubes

4 scallions, thinly sliced

1 Fresno chile, thinly sliced (optional)


Bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions. Reserving 1/3 cup of the cooking water, drain the noodles and rinse them under cold water to stop the cooking.

In a food processor, process the 1 cup whole cashews into a butter—this will take 2 to 3 minutes, scraping down the sides and bottom of the bowl as necessary. Add the chopped shallot, 4 tablespoons of the grapeseed oil, the soy sauce, lime juice, sesame oil, sugar, 1/2 teaspoon salt, and the cayenne and process to combine. Add the reserved 1/3 cup pasta water and continue to process until the sauce is very creamy and smooth.

In a medium nonstick skillet, heat the remaining 2 tablespoons grapeseed oil over medium-high heat. Add the shallot rings and cook, stirring often, until they begin to brown around the edges, 3 to 4 minutes. Reduce the heat to medium and keep cooking, stirring often, until they are crisp and deeply caramelized, about 4 minutes longer. Add the chopped cashews and 1/2 teaspoon salt and continue to cook until the cashews are glossy, 1 to 2 minutes.

In a large bowl, combine the soba noodles and cashew butter sauce and toss to combine. Serve in bowls showered with the cucumber, scallions, and the fried shallot mixture. If you’re feeling frisky, add the chile for a nice pop of heat!

**This recipe with directions is straight out of Daphne’s Cookbook, The Happy Cook.**


I sure hope you love this recipe as much as I do! Bon Appetit!

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