Ingredients
-
200g dried or fresh udon noodles (gluten-free if needed) fresh udon noodles200g dried or fresh udon noodles (gluten-free if needed)
-
2 tbsp white miso paste white miso paste2 tbsp white miso paste
-
1 tbsp tahini (sesame paste) tahini1 tbsp tahini (sesame paste)
-
1 tbsp soy sauce or tamari soy sauce1 tbsp soy sauce or tamari
-
1 tsp rice vinegar rice vinegar1 tsp rice vinegar
-
1 tsp maple syrup maple syrup1 tsp maple syrup
-
1 tsp toasted sesame oil (optional for extra flavor) toasted sesame oil1 tsp toasted sesame oil (optional for extra flavor)
-
1/3 cup unsweetened plant milk (soy, oat, or almond) unsweetened plant milk1/3 cup unsweetened plant milk (soy, oat, or almond)
-
2 cups fresh spinach spinach2 cups fresh spinach
-
2 scallions, finely sliced scallions2 scallions, finely sliced
-
1 tbsp toasted sesame seeds toasted sesame seeds1 tbsp toasted sesame seeds
-
1/2 sheet nori, sliced into thin strips nori1/2 sheet nori, sliced into thin strips
-
1 small garlic clove, grated garlic1 small garlic clove, grated
-
1/2 tsp freshly grated ginger ginger1/2 tsp freshly grated ginger
-
Freshly ground black pepper, to taste black pepperFreshly ground black pepper, to taste
-
Lemon zest, for garnish (optional) lemon zestLemon zest, for garnish (optional)
Directions
Bring a large pot of water to a boil, cook udon noodles until just tender. Mix all sauce ingredients. Simmer sauce, wilt spinach, then coat noodles in sauce. Serve garnished with toppings for full Japanese-inspired flavor. For a gluten-free option, use gluten-free udon or rice noodles and tamari. Add sautéed mushrooms or edamame for extra protein.
Steps
|
1
Done
|
Cook the udon noodles according to package instructions, then drain and set aside. |
|
2
Done
|
While the noodles cook, whisk together white miso paste, tahini, soy sauce (or tamari), rice vinegar, maple syrup, toasted sesame oil, plant milk, grated garlic, and ginger in a bowl until smooth. |
|
3
Done
|
Heat a large skillet over medium heat. Add the sauce and bring to a gentle simmer, stirring frequently. |
|
4
Done
|
Add the spinach and cook until just wilted, about 1 minute. |
|
5
Done
|
Add the drained noodles to the skillet, tossing everything together until the noodles are evenly coated with sauce. |
|
6
Done
|
Taste and adjust seasoning with black pepper, additional soy sauce, or a squeeze of lemon juice if desired. |
|
7
Done
|
Serve in bowls. Top with sliced scallions, toasted sesame seeds, nori strips, and lemon zest. |
