Creamy Cashew Udon With Crispy Mushrooms

This may be controversial, but I think cashew cream is better than regular cream in this rich noodle dish. First, the flavor: Cashew cream is delicately sweet with a hint of nuttiness that lends an earthy depth. Next, the texture: Used as a sauce, it has an incredibly silky finish that is creamy without feeling heavy. The whipped consistency clings lovingly around every strand of noodle, and it pairs well with the pan-fried mushrooms, which are golden and crisp and provide pops of umami flavor. The black vinegar and soy sauce topping delivers much-appreciated acidity, heat, and assertive saltiness—you can also use it as a dip for dumplings. —Hetty McKinnon

This is part of our meal planning package, where one recipe can become three quick weeknight meals. Use the rest of your cashew cream to make Broccoli and Cashew Cream Soup or Roasted Carrots and Chickpeas With Herby Cashew Cream.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.


4 servings

Cashew Cream


cup raw cashews


garlic clove, coarsely chopped


Tbsp. extra-virgin olive oil


tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Noodles and Assembly


Tbsp. black (Chinkiang) vinegar


Tbsp. chili crisp or chili oil


Tbsp. soy sauce


Tbsp. toasted sesame oil


scallions, thinly sliced, divided


Tbsp. extra-virgin olive oil


lb. oyster, shiitake, crimini, or button mushrooms, torn or cut into bite-size pieces


garlic clove, finely chopped


tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more


oz. fresh or frozen udon noodles

Freshly ground black pepper


Cashew Cream

Step 1

Bring a large saucepan of water to a boil, then remove from heat. Add cashews and let sit until tender, 30–60 minutes.

Step 2

Drain cashews and transfer to a blender (preferably high-speed) or food processor. Add garlic, oil, salt, and ½ cup water and purée until smooth.

Noodles and Assembly

Step 3

Stir vinegar, chili crisp, soy sauce, sesame oil, and 1 scallion in a small bowl to combine; set soy-vinegar sauce aside.

Step 4

Heat 2 Tbsp. olive oil in a large skillet over medium-high. Cook mushrooms, tossing every minute or so but leaving mostly undisturbed, until mostly golden and crisp, 5–8 minutes, depending on type of mushroom you use (oyster and shiitakes will cook quicker, while crimini and button mushrooms will take a bit longer). Add garlic and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook, stirring often and adding another 1 Tbsp. olive oil if the mushrooms are looking dry, 1 minute.

Step 5

Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions. Drain, reserving 1 cup cooking liquid.

Step 6

Add noodles and cashew cream to pan with mushrooms and cook, stirring and adding reserved cooking liquid a little at a time, until cream is loose and coats noodles. Season with salt and pepper.

Step 7

To serve, divide noodles among bowls and generously drizzle each with reserved soy-vinegar sauce. Top with remaining scallions.


be the first to comment on this article

Leave a Reply

Your email address will not be published. Required fields are marked *

Take Me Top