Pesto Udon with Crispy Soft Boiled Egg & Mai Tai

20 mins Prep Time

10 mins Cook Time

Written By

Tara Omidvar

This recipe is sponsored by Wholesale Club.

This recipe combines soft, chewy udon noodles coated in a rich and nutty walnut pesto, creating a satisfying contrast of textures. The crispy, golden-brown soft-boiled eggs add a delightful crunch, revealing a creamy yolk when you cut into them. The dish bursts with flavours, as the pesto brings a fresh, basil kick, complemented by the savory Parmesan cheese. Sip on the classic Mai Tai cocktail alongside, with its tropical, citrusy notes and a touch of sweetness, making it a refreshing companion to this delectable meal.

Ingredients

Pesto Udon

8 ounces udon noodles
1 1/2 cups fresh basil leaves
1/3 cup walnuts, toasted
1/3 cup grated Parmesan cheese
1 clove garlic
1/2 cup extra-virgin olive oil
Salt and pepper, to taste
2 eggs, room temperature
1/3 cup flour
1 egg, whisked
1/2 cup breadcrumbs
Vegetable oil, for frying

Classic Mai Tai

2 oz light rum
1 oz dark rum
1 oz orange liqueur (such as triple sec)
3/4 oz fresh lime juice
1/2 oz simple syrup
Crushed ice
Lime wheel, for garnish

Directions

Pesto Udon

17 Steps

Step 1

In a food processor, combine the basil leaves, walnuts, Parmesan cheese, and garlic.
Step 2

Pulse until the ingredients are finely chopped.
Step 3

With the food processor running, gradually add the olive oil until the pesto is smooth.
Step 4

Season with salt and pepper to taste. Set aside.
Step 5

Cook the udon noodles according to the package instructions until they are al dente.
Step 6

Drain and set aside.
Step 7

Bring a pot of water to boil. Add the room temperature eggs to the pot and boil for 5 minutes.
Step 8

Transfer the eggs immediately to an ice bath.
Step 9

Gently peel the eggs, being careful not to break the yolks.
Step 10

Roll each egg first into the flour, then into the whisked egg and finish with rolling the eggs into the bread crumbs.
Step 11

Heat vegetable oil in a saucepan to 375°F.
Step 12

Carefully lower the breaded eggs into the hot oil and fry until they are golden brown and crispy, about 2-3 minutes.
Step 13

Remove the eggs from the oil and drain on paper towels.
Step 14

Toss the cooked udon noodles with the prepared pesto sauce until well coated.
Step 15

Divide the pesto udon among serving plates.
Step 16

Carefully cut the crispy soft-boiled eggs in half and place them on top of the pesto udon.
Step 17

Serve with classic Mai Tai cocktail and enjoy!

Classic Mai Tai

7 Steps

Step 1

Add the light rum, orange liqueur, lime juice, and orgeat syrup to the shaker.
Step 2

Fill the shaker with ice.
Step 3

Shake vigorously until well chilled.
Step 4

Fill a rocks glass with crushed ice.
Step 5

Strain the cocktail into the glass over the ice.
Step 6

Pour the dark rum slowly on top of the cocktail.
Step 7

Garnish with a lime wheel and enjoy!