Noodle Salad, Greens, Teriyaki & Spicy Cashews

Making a batch of the spicy cashews to sprinkle over salads is an ideal way to perk up an otherwise simple lunch or light supper – plus, they provide some good texture. Combined with the teriyaki, you'll find the flavours all speaks for themselves.
Noodle Salad, Greens, Teriyaki And Spicy Cashews





Total Time

20 Minutes


200g of cooked soba noodles/brown rice (these work well served cold)
160g of silken tofu, sliced
3 handfuls of spinach, chopped
2 handfuls of coriander, chopped
80g of edamame beans (can be frozen)
100g of broccoli, blanched in boiling water for 3 minutes
For the teriyaki sauce:
9 tbsp of soya sauce
9 tbsp of white wine vinegar
3 level tsp of sugar (to balance out the salt and ginger)
2 .5 level tbsp of grated and finely chopped ginger
1 garlic clove, grated
For the spicy cashews:
100g of cashews
5 tbsp of sunflower oil
3 pinches of dried chilli
A pinch of salt 
2 tbsp of sesame seeds
NB: you’ll only need 30g for the recipe but it’s nice to have extra for other salads


Step 1

Boil a kettle and add the edamame to a bowl. Then pour the boiled water over the bowl. Leave for a couple of minutes and then drain.

Step 2

Prep the other vegetables.

Step 3

Add the cashews to a frying pan and set onto a high heat. Let them colour on one side for 30 seconds or so, and then add the sunflower oil, sesame seeds, salt and chilli. Turn down the heat a little and allow everything to mix and infuse together. Remove when the cashews are lightly golden and try not to do burn the sesame seeds. Roughly chop a few handfuls for the salad and store the rest in a jar for another day.

Step 4

Put the ingredients for the teriyaki sauce in the same frying pan and bring to the boil and then simmer for 1 minute and. Then remove from the heat. It should be quite punchy.

Recipe courtesy of Saucy: A Cookbook, Only Saucier by Nina Parker

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