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.
Method
Pesto Udon 17 Steps
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Step 1
In a food processor, combine the basil leaves, walnuts, Parmesan cheese, and garlic.
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Step 2
Pulse until the ingredients are finely chopped.
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Step 3
With the food processor running, gradually add the olive oil until the pesto is smooth.
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Step 4
Season with salt and pepper to taste. Set aside.
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Step 5
Cook the udon noodles according to the package instructions until they are al dente.
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Step 6
Drain and set aside.
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Step 7
Bring a pot of water to boil. Add the room temperature eggs to the pot and boil for 5 minutes.
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Step 8
Transfer the eggs immediately to an ice bath.
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Step 9
Gently peel the eggs, being careful not to break the yolks.
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Step 10
Roll each egg first into the flour, then into the whisked egg and finish with rolling the eggs into the bread crumbs.
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Step 11
Heat vegetable oil in a saucepan to 375°F.
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Step 12
Carefully lower the breaded eggs into the hot oil and fry until they are golden brown and crispy, about 2-3 minutes.
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Step 13
Remove the eggs from the oil and drain on paper towels.
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Step 14
Toss the cooked udon noodles with the prepared pesto sauce until well coated.
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Step 15
Divide the pesto udon among serving plates.
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Step 16
Carefully cut the crispy soft-boiled eggs in half and place them on top of the pesto udon.
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Step 17
Serve with classic Mai Tai cocktail and enjoy!
Classic Mai Tai 7 Steps
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Step 1
Add the light rum, orange liqueur, lime juice, and orgeat syrup to the shaker.
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Step 2
Fill the shaker with ice.
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Step 3
Shake vigorously until well chilled.
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Step 4
Fill a rocks glass with crushed ice.
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Step 5
Strain the cocktail into the glass over the ice.
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Step 6
Pour the dark rum slowly on top of the cocktail.
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Step 7
Garnish with a lime wheel and enjoy!
Tags:
Sunspun
Wholesale Club
Pesto Udon with Crispy Soft Boiled Egg & Mai Tai
Mai Tai
Pesto Udon
