Basil Pesto Udon Noodles

Italian Genovese pasta made with udon. Adding mentuyu, soy sauce based noodle broth, gives it a subtle Japanese taste.

Basil Pesto Udon Noodles
Photographed by Nana WATANABE


Recipe by
Kyoko Honda

Easy

Rice & Noodles

Quick

350kcal

15minutes

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)

Preparation

1

Rinse the basil, pick the leaves and pat dry each leaf with a paper towel.

2

Pulse the basil, garlic and pine nuts in a food processor. Add olive oil, Parmesan cheese, salt and pepper and pulse till smooth.

Directions

1

Combine the basil sauce and mentsuyu noodle soup in a bowl.

2

Boil the noodles according to the instructions on the package. Drain thoroughly.

3

Add the noodles to the bowl and mix together with the sauce. Plate up and garnish with crumbled nori and fresh basil.

Tips

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.