Udon Noodle Bowl with Coconut and Basil Sauce

Name: Udon Noodle Bowl with Coconut and Basil Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Québécoise
Ingredients: 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; 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

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!

Preparation time: 15 minutes
Cooking time: 10 minutes

See the recipe

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.