Pesto Udon with Crispy Soft-Boiled Egg

This recipe from Taste Toronto combines soft, chewy udon noodles and rich and nutty walnut pesto, creating a satisfying contrast of textures. The crispy, golden-brown soft-boiled eggs on top add a delightful crunch, revealing a creamy yolk when you cut into them. This dish bursts with flavour, as the pesto brings a fresh, basil kick, complemented by the savoury Parmesan cheese.

Find all the ingredients you need for this recipe at your local Wholesale Club. Shop in-store or online!  

Yield: Serves 2
Prep Time:
20 minutes
Cook Time:
10 minutes



  1. In a food processor, combine the basil leaves, walnuts, Parmesan cheese and garlic. Pulse until the ingredients are finely chopped.
  2. With the food processor running, gradually add the olive oil until the pesto is smooth.
  3. Season with salt and pepper to taste and set aside.
  4. Cook the udon noodles according to package instructions, until al dente. Drain and set aside.
  5. Bring another pot of water to boil. Add the room temperature eggs to the pot and boil for 5 minutes.
  6. Transfer the eggs immediately to an ice bath.
  7. Once cooled, gently peel the eggs, being careful not to break the yolks.
  8. Carefully roll each egg first into the flour, then into the whisked egg, and then into bread crumbs.
  9. Heat vegetable oil in a saucepan to 375°
  10. Carefully lower the breaded eggs into the hot oil and fry until they are golden brown and crispy, around 2-3 minutes.
  11. Remove the eggs from the oil and drain on paper towels.
  12. Toss the cooked udon noodles with the prepared pesto sauce until well coated.
  13. Divide the pesto udon onto serving plates.
  14. Carefully cut the crispy soft-boiled eggs in half and place them on top of the pesto udon.
  15. Serve and enjoy!

You Would Also Like

Have a question?

our customer service team will be with you shortly