Peanut Spinach Udon (Vegan)
Tender udon noodles and fresh baby spinach leaves tossed in a nutty, aromatic sauce. Perfect warm, room temperature, or cold, this is your new go-to lunch.
Yield: people
Ingredients
- 1 bundle bundle udon (or 1 serving soba, about 76 grams)
- 1 ½ cups baby spinach
- 2 green onions , sliced thin, divided
- ½ tablespoon peanut butter
- ½ tablespoon sesame oil
- 1 tbsp or more tablespoons soy sauce
- ½ tablespoon fresh lime juice
- 1 clove garlic , minced very fine
- ½ teaspoon fresh ginger
- ½ tablespoon agave nectar (or honey, if not vegan)
- dollop sambal oelek (chile-garlic sauce. optional)
- black sesame seeds , for garnish
Instructions
- Cook the udon noodles according to package directions.
- Meanwhile, prep your spinach: start with 1 1/2 cups baby spinach; chop. Make your sauce. Whisk together all sauce ingredients, taste, and correct seasonings to taste.
- When pasta is finished cooking, drain and rinse out pot too cool. Place chopped spinach and all but a pinch of the green onions in the pot and place hot noodles on top. Let sit for about 3 minutes then pour sauce over noodles and toss to combine and coat. Add extra soy sauce, if desired. Garnish with remaining pinch of green onions and black sesame seeds.
Notes
Adapted from Naturally Ella.
Nutrition
Serving Size: 2g | Calories: 110cal | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 571mg | Potassium: 189mg | Total Carbs: 8g | Fiber: 1g | Sugar: 4g | Net Carbs: 7g | Vitamin A: 2110IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 1mg