Dishing Up the Dirt

Creamy Cashew & Ginger Sesame Soba Noodles

This is a great transitional meal from cozy winter fare to light and bright spring food. We’ve been getting a ton of rain and are due for more this week so less salads and more heartier meals. What I love about this dish is that it’s filling and comforting without weighing you down. Perfect for a chilly spring evening with a glass of wine. The soba noodles are tossed with some blanched broccolini, shredded carrots and the most addicting cashew ginger and sesame sauce. I topped everything with toasted cashews for a little extra crunch and flavor and I’m so glad I did (it was an afterthought!) This is the kind of quick weeknight dinner that will remind you to slow down and cook at home more often. I love how much flavor comes through with minimal effort. More time to catch up with your loved ones or simply enjoy the peace and quiet of a spring night.

Cheers from Tumbleweed Farm

Creamy Cashew & Ginger Sesame Soba Noodles

Prep Time: 15 minutes    Cook Time: 15 minutes    Serves: 4

Creamy Cashew Ginger & Sesame Sauce
  • 1/3 cup unsalted cashew butter (can substitute with peanut butter or almond butter if need be)
  • 1 tablespoon soy sauce (or coconut amnios for a soy free version)
  • 3 tablespoons unseasoned rice vinegar
  • 2 teaspoons freshly grated ginger
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • pinch of crushed red pepper flakes
  • warm water to thin as needed
Soba Noodles 
  • 1/2 cup raw cashews
  • 8 ounces soba noodles
  • 1 pound broccolini, trimmed
  • 2 carrots, grated
  • 1/2 cup minced cilantro
  • 1 1/2 tablespoons toasted sesame seeds (white or black or a mixture of both)


  1. Prepare the sauce by whisking all the ingredients together until smooth. Add warm water to thin the sauce until it's pourable yet still on the thicker side. This works best with an immersion blender or small food processor. Taste for seasonings and adjust as needed.
  2. Toast the cashews in a small dry skillet over medium heat until browned on all sides, about 5-7 minutes. Shake the pan often to avoid burning. Remove from the heat and set aside.
  3. Bring a large pot of water to a boil. Cook the soba noodles until al dente, about 5 minutes. During the last 2 minutes of cooking add the broccolini and blanch until bright green and tender. About 2 minutes. Drain the noodles and broccolini. Return them to the pot and add the shredded carrots. Drizzle with the peanut sauce, tossing well until evenly coated. Serve warm or at room temperature with minced cilantro and toasted sesame seeds.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen *Taste test as you go

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7 thoughts on “Creamy Cashew & Ginger Sesame Soba Noodles

  1. Corring says:

    This sounds perfect for this in-between season. Love the crunchy cashews on top, will definitely be giving this a try!

  2. Marly says:

    As soon as I opened the email I knew I neeeed to make this tonight! It was so good! Added some shrimp to get some more protein! Seriosuly good and super quick to come together!

    1. Andrea says:

      Yay! I’m so happy you loved it. Great additions too. xo

  3. RK says:

    Is Miso a good substitute for cashew butter?

    1. Andrea says:

      miso is not a good substitution for any nut butters. It’s flavor is very different and has an umami and salty bite. I’d suggest using another nut butter like a peanut, almond or tahini butter. I hope that’s helpful! happy cooking!

  4. Allie says:

    I’ve made this dish several times, it’s one of my go-to favorites!!!

    1. Andrea says:

      yay! love it!

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