Hot Pesto

By Katharina Lindacher

Hot pesto

Good things can be so simple. Sometimes you don't need a page-long, elaborate recipe with crazy lists of ingredients and an enormous amount of time to put something incredibly delicious on your plate. Our new go-to-everything all-rounder, the Spicy Chili Crunch, plays the main role in this gourmet thriller alongside Japanese udon noodles.


  • 200g udon noodles
  • 1-2 tbsp Spicy Chili Crunch (shake well before opening)
  • As desired: mushrooms, sprouts, zucchini, pak choi, sugar snap peas, peppers, etc.

And so it goes:

  • It's hot, it's sweet, it's crunchy, it packs a good amount of umami - the Spicy Chili Crunch. Because our lunch break unfortunately doesn't last forever and sometimes we just have to do it in a hurry, we've picked up a little cooking trick from our beloved Japanese. A ready dish in under 5 minutes? Sure. Cook udon noodles according to package instructions, drain and place in a bowl.
  • Then add a generous spoonful of chili crunch and mix well. COMPLETE! Too purist?
  • No problem either. Heat some sesame oil in a pan, clean, dice and fry the mushrooms, pak choi, zucchini, broccoli, snow peas, peppers (or whatever else your vegetable drawer has available), and finally add them to the crunchy/spicy/yummy udons. A poem.