This Rainbow Cashew Udon Bowl Is Made for Meal Prepping

cashew udon noodle bowl

Figuring out what to pack for lunch is a toughie. Salads can get old (really) quickly, and you can only buzz over to Chipotle so many times a week before your bank account starts to hurt. But who needs a burrito bowl when there’s an easy option you can make at home that will satisfy you all week long?

Food blogger Odile Joly-Petit created a pasta dish that’s so healthy and packed with vitamins that you can gobble it up for lunch anytime you want. The Rainbow Cashew Udon Bowl only takes a handful of ingredients to put together, and the best part? It saves really well in the fridge, making it easy to prep into meals to take to the office or class.

Want to try the recipe out for yourself? Here’s everything you’ll need to make your own rainbow bowl. Just double (or triple!) the recipe to make multiple meals.

Rainbow Cashew Udon Bowl
Author: Odile Joly-Petit


2 garlic cloves, minced
1 Tbsp ginger, minced
2 small carrots, julienned
1 red bell pepper, sliced
1 small zucchini, julienned
1/2 cup raw cashews
1 cup shredded red cabbage
1 cup thinly sliced dino kale
1/2 cup cooked edamame
1 Tbsp toasted sesame oil
1 Tbsp mirin
2 Tbsp shoyu


1. In the oil, over medium-high heat, sautée the garlic and ginger about 30 seconds, then add all the veggies and sautée a few more minutes while keeping some crunch.
2. Deglaze with 2 Tbsp shoyu, 1 Tbsp mirin, and 2 Tbsp water.
3. Add 1/2 cup raw cashews and 1/2 cup cooked edamame.
4. Serve with udon noodles, fresh cilantro, and sesame seeds

Updated from September 25, 2017 on April 3, 2019.

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