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).