Roasted Almond Breakfast Udon

Based on the classic Kamatama breakfast noodle, this vegan dish has it all. Sweet almonds, salty seaweed, and fragrant chilli spice.


Prep: 10 mins | Cook: 5 mins | Serves: 1

Udon is one of the most popular noodle dishes in Japan, and it’s easy to see why. These plump, glutinous noodles are so simple yet entirely satisfying. Udon originated in the Kagawa region of Japan’s Shikoku Island, and according to the locals, the best way to enjoy good udon is with Kamatama.

The sauce is traditionally made with raw egg and a special kind of dashi soy sauce that imparts plenty of umami flavour. In this plant-based version, we’ve replicated the flavour with Almo Roasted Crème, and the results are “sugoi” amazing! If you can find fresh shichimi togarashi (Japanese chilli spice) and good quality Japanese nori, you’re in for a treat.


  • 100g pre-cooked udon noodles
  • 2 tbsp Almo Roasted Crème 
  • 1 tbsp soy or tamari
  • 1 tsp sesame oil
  • 1/2 tsp shichimi togarashi (or Japanese chilli spice) 
  • Shredded nori


  1. Bring a large pot of water to a running boil, then cook udon until al dente, usually 1-2 minutes.
  2. Meanwhile, in a small mixing bowl, whisk together sesame oil, tamari and Almo Roasted Crème
  3. Once udon has reached desired softness, drain well and immediately add to the sauce mixture with 1-2 tablespoons of hot water. Stir well to ensure noodles are coated in sauce.
  4. Serve immediately with shredded nori and a sprinkle of Japanese chilli spice.