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 |
| 1/2 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 pan without oil, then leave to cool completely. Set aside about 1 tbsp of sesame seeds for garnish.
Step 2 of 8:
Pick the Thai basil leaves, setting a few smaller ones aside for garnish, then 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, then continue grinding 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 a saucepan and add salt. Using a whisk, create a whirlpool in the water, crack the eggs and let them slide one by one into the centre of the whirlpool. Poach over medium heat for about 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 you like.
