Basil Pesto Udon Noodles
Italian Genovese pasta made with udon. Adding mentuyu, soy sauce based noodle broth, gives it a subtle Japanese taste.
Photographed by Nana WATANABE
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 2 tbsp basil sauce (see preparations)
- 2 tbsp mentsuyu noodle soup (triple concentrated) Note
Soy sauce-based seasoning liquid. Made to use mostly with noodles. You can find varieties to use diluted with water, or straight.
- 2 servings frozen udon noodles
- 1 sheet nori seaweed
- Basil (fresh), for garnish
[Basil sauce (one batch)]
- 50 g fresh basil
- 1 clove garlic
- 20 g pine nuts
- 4 tbsp olive oil
- 3 tbsp Parmesan cheese
- 2 tsp salt
- 1/2 tsp black pepper (coarsely ground)
Rinse the basil, pick the leaves and pat dry each leaf with a paper towel.
Pulse the basil, garlic and pine nuts in a food processor. Add olive oil, Parmesan cheese, salt and pepper and pulse till smooth.
Combine the basil sauce and mentsuyu noodle soup in a bowl.
Boil the noodles according to the instructions on the package. Drain thoroughly.
Add the noodles to the bowl and mix together with the sauce. Plate up and garnish with crumbled nori and fresh basil.
Storing basil pesto sauce:
Place in a sterilized jar and store in the fridge for up to 2 weeks. Will keep for a year if frozen. Simply place in a food storage bag, then flatten and freeze. To use, just snap off the necessary amount.