Udon with pesto nori

Peanut free
Udon resembles thick, round spaghetti. They are Japanese noodles that you often eat in soup. In this vegan udon recipe, the winning ingredient is of course the homemade pesto. Pesto with seaweed. That's pesto with a twist, you might say. If you don't like seaweed, it's no problem to leave out the nori. The sengiri daikon can be a bit intense, but it is best to replace it with grated rettich (that big white carrot).
DinnerNoodle dish2 bowls15 minutes preparation

This is what you need

For the pesto:
Garlic3 cloves
Fresh basil80 g
Nori crinkles5 gPine nuts60 gCashew nuts50 g
Pepper and salt0,5 tsp
Olive oil4 tbsp




Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Cook the udon in 10-11 minutes. Rinse under cold running water.
  2. Soak the sengiri daikon in cold water for 10 minutes.
  3. Clean the lemon. Grate the peel. Squeeze the lemon.
  4. Peel the garlic and pick the basil.
  5. Put all the ingredients for the pesto in the blender and grind fine.
  6. Mix the udon with the pesto and divide between 2 plates.
  7. Finely chop the spring onion.
  8. Garnish the udon with the soaked sengiri daikon, nori crinkles, spring onion and furikake.
  9. Do you want extra flavor? Add a dash of shoyu.


  • Add extra vegetables? Try zucchini!