Udon noodles with Asparagus and Cashews

When I was home, Kristin told me about a delicous tofu dish she wanted to make (see post below). I made this dish to compliment the tofu. It was so tasty and the aspargus paired perfectly with the udon noodles and the cashews provide a crunch amongst the noodles. If you don't like asparagus, brocolini would be a good substitute for this dish.
Ingredients
15 oz udon noodles1 bundle of asparagus (8-12 depending on size)
1 1/2 tbsp olive oil
2-3 cloves of garlic
2 1/2 tbsp soy sauce
1 tsp seseme oil
1 1/2 tsp cornstarch
1/4 cup water
1/3 cup cashews


Directions
Prep
1. Bring 2 1/2 cups water for the udon noodles to a boil.
2.Chop aspargus into 1 inch pieces ( if you are using slender aspagus, cut in half only)
3. Mince the garlic
4. Chop cashews.
Cook
5. Once pot of water is  boiling, add udon noodles, and cover. This will cook for 5-8 minutes. Once udon noodles are finished, drain water and transfer noodles to a serving dish
6. Add oil to a warm frying pan (preferably one with a lid) then add garlic. Sautee for 1 minute
7. Add aspagus and sautee till bring green.
8. Mix in soy sauce and seseme oil and continue to cook for another 2 minutes, aspargus should begin to turn tender
9. Dissolve cornstarch in the water and stir in with the asparagus. Continue to stir until a thick sauce is made.
10. Transfer cooked aspargus and sauce to the serving dish that the udon noodles are in. Toss ingredients together.
11. Add chopped cashews, toss once more, then serve.