Description
A vibrant and creamy udon noodle dish made with a unique spinach and coconut milk sauce, offering a fresh twist on traditional pesto.
Ingredients
Units
Scale
- 1 cup (240 ml) boiled udon noodles
- 2 cups (480 ml) fresh spinach, washed and cut (or use baby spinach salad leaves)
- 1 clove of garlic
- 1 small tomato, chopped
- 1/4 onion, diced
- 1 red chili, finely chopped
- 1/2 cup (120 ml) coconut milk
- 1 tbsp vegetable oil
- Salt to taste
- Black pepper to taste
Instructions
- Place the spinach and garlic in a blender and blend until a smooth paste forms. Add a little water if necessary to achieve a smooth consistency.
- Heat the vegetable oil in a pan over medium heat. Add the diced onions and cook for 3-4 minutes until they become transparent.
- Add the chopped tomato and red chili to the pan and sauté for another 2-3 minutes until the tomato softens.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Cook for 5 minutes, stirring occasionally.
- Add the spinach paste to the pan and mix well. Season with salt and black pepper to taste.
- Finally, add the boiled udon noodles to the pan and toss everything together until the noodles are well coated with the sauce. Cook for an additional 2 minutes to heat through.
- Serve hot, garnished with additional fresh spinach leaves if desired.
Notes
- For a spicier dish, add more red chili or use a hotter variety.
- You can substitute coconut milk with almond milk for a different flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Carbohydrates: 45
- Fiber: 5
- Protein: 10
- Cholesterol: 0