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.
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Yield: Serves 2
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 8 oz udon noodles
- 1 1/2 cup 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
Directions
- In a food processor, combine the basil leaves, walnuts, Parmesan cheese and garlic. Pulse until the ingredients are finely chopped.
- With the food processor running, gradually add the olive oil until the pesto is smooth.
- Season with salt and pepper to taste and set aside.
- Cook the udon noodles according to package instructions, until al dente. Drain and set aside.
- Bring another pot of water to boil. Add the room temperature eggs to the pot and boil for 5 minutes.
- Transfer the eggs immediately to an ice bath.
- Once cooled, gently peel the eggs, being careful not to break the yolks.
- Carefully roll each egg first into the flour, then into the whisked egg, and then into bread crumbs.
- Heat vegetable oil in a saucepan to 375°
- Carefully lower the breaded eggs into the hot oil and fry until they are golden brown and crispy, around 2-3 minutes.
- Remove the eggs from the oil and drain on paper towels.
- Toss the cooked udon noodles with the prepared pesto sauce until well coated.
- Divide the pesto udon onto serving plates.
- Carefully cut the crispy soft-boiled eggs in half and place them on top of the pesto udon.
- Serve and enjoy!
