Udon Noodles with Thai Basil Pesto
Udon noodles with a twist: in this recipe, the popular Japanese wheat noodles meet an aromatic Thai basil pesto. The result is a modern combination of fresh herbs, intense flavors, and a pleasantly soft texture. Quick to make and full of flavor, this dish brings a breath of fresh air to everyday cooking – perfect for anyone who loves easy recipes with a special twist.
40 min
Total Time
20 min
Cooking Time
20 min
Preperation Time
Ingredients
| 2 tbsp. | sesame seeds |
| 2 bunches | Thai basil |
| ½ tsp. | sea salt flakes |
| 1 tbsp. | tahini (sesame paste) |
| 2 tbsp. | neutral vegetable oil |
| 2 tbsp. | sesame oil |
| 160 g | udon noodles |
| Salt | |
| 2 | eggs (size M) |
| 2 tbsp. | white wine vinegar |
Instructions
Step 1 of 8:
Toast the sesame seeds in a hot Frying Pan without oil, then leave to cool completely. Set aside approx. 1 tbsp. sesame seeds for garnish.
Step 2 of 8:
Pluck the Thai basil leaves, set aside a few smaller ones for garnish, and crush the rest in a mortar with the sesame seeds and sea salt flakes.
Step 3 of 8:
Add the tahini, vegetable oil, and sesame oil, and continue crushing until a creamy pesto forms.
Step 4 of 8:
Cook the udon noodles in rapidly boiling salted water according to the packet instructions, then drain.
Step 5 of 8:
Bring water and vinegar to the boil in the Saucepan and add salt. Using a whisk, create a whirlpool in the water, crack the eggs, and gently slide them one by one into the centre of the whirlpool. Poach over medium heat for approx. 4 minutes.
Step 6 of 8:
Using a slotted spoon, lift the eggs out of the water onto a small plate and season with salt.
Step 7 of 8:
Reheat the udon noodles in the pot with a little water, then remove from the heat, add the pesto, and toss with the noodles.
Step 8 of 8:
Arrange the udon noodles with the poached eggs on plates and sprinkle with the remaining Thai basil and sesame seeds. Drizzle with a little sesame oil if desired.
