Udon Noodle Bowl with Coconut and Basil Sauce
This recipe totally has hit the spot for me! I made this udon noodle bowl for dinner the other day and loved it. I just had to share it with you! It’s simple, the sauce is made entirely in the blender, and it’s super nourishing.
Enjoy!
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- Preparation time: 15 minutes
- Cooking time: 10 minutes
Ingredients
Coconut Basil Sauce
- 1 can (398 ml) regular or light coconut milk
- 2 cups (85 g) well-packed fresh spinach
- 1 cup (30 g) well-packed fresh basil leaves
- 2 teaspoons (10 ml) soy sauce
- 2 teaspoons (10 ml) toasted sesame oil
- 1 tablespoon (15 ml) lime juice
- 1 tablespoon (15 ml) honey or maple syrup
- 2 garlic cloves, minced
- 1 tablespoon (15 ml) chopped fresh ginger
- 2 green onions, coarsely chopped
- 2 teaspoons (10 ml) curry powder
- 1/4 teaspoon (1.25 ml) hot pepper flakes
- 3/4 teaspoon (3.75 ml) salt
Udon Noodle Bowl
- 340 g udon noodles or your choice of rice noodles
- 2 Lebanese cucumbers, thinly sliced
- 4 to 8 soft-boiled eggs, halved
- 2 tablespoons (30 ml) fried shallots (optional, but too good!)
- Chili oil for garnish
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Preparation
Coconut Basil Sauce
- In a blender, blend all sauce ingredients until very smooth.
- Pour the sauce into a non-stick skillet and heat over medium-high heat, stirring often, for 5 minutes.
- Pour sauce into 4 bowls. Add noodles, cucumbers, eggs, fried shallots and chili oil.
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