Pesto Coconut Udon
Kale and Celery simmers in combination of Pesto and Coconut milk. Udon tossed in light teriyaki, flambéd green tomatoes.
Ingredients
- 1 Onion
- 16 oz Udon
- 8 oz Kale
- ½ cup Celery
- drizzle Olive Oil
- 1 can Coconut Milk
- ¼ cup Pesto
- drizzle Teriyaki Sauce Bachans
- ½ cup Green Tomatoes
Instructions
- Make Coconut simmered Vegetables. Slice up Kale, onions Celery. Sauté till soft. Season with salt and mushroom powder. Keep stirring till produce softens. Pour coconut milk, cover and turn the heat to low. Let it reduce and let the vegetables cook thoroughly.
- Cook Udon. This is a pack of 3 bundles, I used them all, cook in boiling water for 4 minutes and run through cold water. Toss and flavor your udon.
- Sear Tomatoes. These green tomatoes I got from the garden. Sautéing them in high heat and flambé with vinegar. We get some wok Hei flavor on this one. This will go on top of our dish.
- Assemble & Present. Check the fineness of your simmering vegetables. Adjust the seasoning, maybe some lemons, more salt? Olive oil? If it tastes right, lay your teriyaki tossed noodles, arrange seared tomatoes and dollop some pesto.
Video
Notes
Open yourself to using different types of noodles. The Japanese Udon has a distinct chewiness that really worked with pesto. We will dive in to creating our own pesto in upcoming posts! For this one I just used pre made vegan pesto. The flavor was nice, it had a little tang that complemented the drizzle of teriyaki.