Simple Korean noodles are perfect when hunger strikes and you need something on the table quickly. The sauce is made in a flash, pasta and vegetables cooked in no time. Vegan, gluten-free and full of healthy vitamins and minerals.
Cook pasta according to package directions, rinse with cold water, set aside.
1 Pack Udon noodles
Place large pot on stove and allow to get hot. Pour in the sesame oil. Add mushrooms and sauté until translucent. Add spinach and collapse. Continue to simmer over low heat.
1 tbspn Sesame oil, 250 g Mushrooms, 125 g Baby spinach
FOR THE SAUCE. Place garlic cloves, maple syrup, Korean chili flakes, tamari, miso, and warm water in a blender and blend on high speed to a fine sauce.
2 Garlic cloves, 50 ml maple syrup, 30 g Korean chili flakes, 30 ml Tamari, 30 ml warm water for dilution, 15 g Miso paste
Add sauce to vegetables, turn heat back up a bit and add in pasta. Mix everything well and divide among plates. Finish with scallions, black and light sesame seeds and enjoy! Best fresh.
2 Rods Spring onion, Black sesame seeds, Light sesame seeds