Safe to say earlier this week Italy met Japan, and The Pesto Udon Bowl was born. It was good. It was crunchy. And I liked it!
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GET THE RECIPE
Into a bowl add your Udon noodles, and cover with boiling water, set aside for around 7 minutes.
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Spiralize your zucchini, and prepare your tomatoes, avocado, and basil. Set those aside.
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Once your Udon noodles are done, strain them well, and then add a dash of salt + pepper, 1 tbsp of pesto, and 1 tbsp of Olive Oil. Stir till well combined and set aside.
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I begin assembling this one by simply adding the noodles, zoodles, and veg. Then you can dust the dish with the beautiful and fragrant Nutritional Yeast. Coat the veg in some salt, pepper, and lemon juice.
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Top it with the sesame seeds, walnuts, the last tbsp of Olive oil + Pesto and finish it with fresh lime. Enjoy!
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