Ingredients
- 8 cups spinach
- 4 cups coriander
- 2 tbsp miso
- 2 garlic cloves
- 1 cup neutral oil
- 2tsp toasted sesame oil
- Juice from 1 lemon
- 350g dry udon noodles
- Toasted sesame seeds to serve
- Optional: 450g tofu
Method
- Combine spinach, coriander, miso, garlic, neutral oil, sesame oil, lemon juice and a pinch of salt in a food processor until well emulsified.
- Cook udon noodles according to packet instructions. Drain well.
- Combine the pesto and the noodles in a large bowl. Serve with a sprinkle of toasted sesame seeds.
- Optional: Cube the tofu and fry on all sides until crispy. Mix in the tofu with the udon and pesto.
Product used in recipe
- HAKUBAKU - HAKUBAKU ORGANIC UDON NOODLE 270G
- HAKUBAKU - HAKUBAKU ORGANIC UDON NOODLE 270G
