Black Pepper Udon with Spinach, Tofu & Enoki

Quick, easy, nutritious, and vegan-friendly! And pretty darn delicious too.


(Serves 2-4)

2 Tbsp sesame oil

400g Udon noodles

2 Cups spinach leaves

1 Pc extra firm tofu, cut into 1cm cubes

200g Enoki mushrooms, trimmed

Sesame seeds, for garnishing (optional)

2 Tbsp Mekhala Black Pepper Sauce

Mekhala Himalayan Pink Salt (optional)


1. Cook noodles per packet instructions, then drain and rinse with cold water.

2. Heat 1 Tbsp sesame oil in a large wok or frypan on medium heat. Add tofu and stir fry until golden brown. Add 1 Tbsp Mekhala Black Pepper Sauce and a splash of water. Set aside.

3. Add remaining 1 Tbsp sesame oil, noodles, mushrooms and remaining Black Pepper Sauce to the same frypan/wok. Stir fry until cooked through and well-mixed. Season to taste with Mekhala Himalayan Pink Salt if desired. Stir spinach through.

4. Sprinkle sesame seeds over and serve.