High-Protein Serrano Udon Noodles

AKA the tastiest way to hide a pound of spinach in your dinner.

Hey gang!

These protein-packed Serrano Udon Noodles come together in under 20 minutes and are the next installment in my Weeknight Bites series.

I love a good weeknight noodle dish, but I wanted to shake things up and develop a recipe that didn’t lean on Asian flavors for a change. After a week of recipe testing, I ended up with these absolutely killer udon noodles tossed in a high-protein Serrano pepper sauce that not only packs vibrant, citrusy flavors but also serves as a delivery system for an entire pound of spinach.

I provide some of my favorite fixins/garnishes in the ingredients list below but I encourage you to experiment with whatever you have on hand.

Macros, a lower-calorie version, and a printable recipe card with a grocery list can be found at the bottom of this post. I hope you enjoy!

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If you follow my social media pages, you’ll know I have an ongoing partnership with Yellowbird Hot Sauce and this is a recipe I developed for a paid spot on my IG/TT. As a result, the recipe video embedded in this post has product placement in it.

However, I’d like to note that they did not pay to be mentioned here, I’ve provided an alternative method to make the sauce without using their hot sauce, and I take pride in always delivering high-value recipes whether as part of a paid collab or not. These noodles kick total ass.

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High Protein Serrano Udon Noodles

Yields: 3 Servings

High Protein Serrano Noodles
1 lb baby spinach (450g)
1/2 bunch cilantro
1 lb silken tofu (450g)
Juice from 1/2 a lime
1 tsp ground cumin seeds (large pinch)
1/2 tsp ground coriander seeds (small pinch)
1 tsp diamond crystal kosher salt (3g)
1/4 cup Yellowbird Serrano hot sauce (60ml) *See Note
3 7 oz packages udon noodles (3 200g packages)
2 lbs chicken thighs, cooked your favorite way (900g)

Other Fixins/Toppings To Try Out
Crispy shallots
Toasted cumin/coriander seeds
Sour cream/greek yogurt thinned with water
Thinly sliced Fresno chili peppers

*Note You can omit the Yellowbird sauce and instead toss 1 de-seeded Serrano pepper, ¼ onion (medium diced), and 3 garlic cloves with some oil and sauté them for about 10 minutes or until cooked through and softened. You may need to add a splash of water to the sauce while blending if using this method.