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Creamy Coconut Udon Noodle Bowl

Servings 2


  • 2 servings uncooked udon noodles
  • 1 tablespoon sunflower oil
  • 1 clove garlic, pressed
  • 1 small knob of ginger, a few scrapes on a microplane, to taste
  • 1 can light coconut milk
  • 1 tablespoon maple syrup
  • 1 tablespoon tamari


  1. Add the oil to a small saucepan over medium heat. Sauté the garlic and ginger until just fragrant, about a minute.

  2. Add the coconut milk, maple syrup and tamari. Bring to a boil. Reduce to a simmer and cook until the sauce has thickened, about 5 minutes.

  3. Pour over your noodle bowl and toppings immediately or let cool, store and reheat when ready to use. Enjoy!