Almond Butter Udon Noodles

Serves 6

A twist on your classic Thai peanut noodle recipe, this udon noodle dish shares the same nutty, comforting qualities but is brightened by the almond and cardamom flavors in the Cardamom Satay Sauce. It is traditionally served cold, making it a great make-ahead dish for potlucks or weekly meal prep. Find this recipe, and many more sweet & savory nut butter recipes in our cookbook, Nut Butter.

Ingredients:

• 1 (10-ounce) package udon noodles (if gluten-free, substitute rice noodles or soba noodles)
• 4 cups shredded cabbage (~ 1/4 head)
• 2 cups shredded carrot (1 carrot)
• 1 cup Cardamom Satay Sauce
• 5 scallions
• Handful of cilantro (1/4 cup)
• 1/4 cup chopped toasted cashews
• 2 limes, slice into wedges

Directions:

1. Bring 6 quarts of water to a boil. Add the noodles, and cook according to package instructions. Drain and run under cold water.
2. Shred or thinly slice cabbage and carrot. Combine in a large bowl with the noodles.
3. Add satay sauce and mix until thoroughly incorporated. (If desired, add more salt to taste.)
4. Coarsely chop scallions, cashews and cilantro. Add to the bowl to finish.
5. Serve with a wedge of lime. This can be made up to 2 days ahead of time and stored in the refrigerator.