Udon Noodles with Rocket Pesto and Tomato Salsa

SERVES: 4  DIFFICULTY: Easy 

It’s interesting to see what happens when you add in some unexpected flavours.

INGREDIENTS

300g Hakubaku udon noodles
1/2 cup Fresh basil (chopped, loosely packed)
160ml Olive oil
3 medium Tomatoes (roughly chopped)
2 Red thai chillies (finely sliced)
8 cloves Garlic (roughly chopped)
120g Rocket (roughly chopped)
40g Parmesan or vegetarian cheese (finely grated)
2tbsp Lemon juice
50g Pine nuts (toasted)
|Udon

METHOD

STEP ONE:UDON NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Set aside, keeping warm.

STEP TWO:ROCKET PESTO
Blend or process garlic, basil, rocket and olive oil until smooth.

STEP THREE:COOKING
In a large saucepan, combine noodles, pesto blend, tomatoes, cheese, lemon juice and chilli.
Cook, stirring, until hot.
Add pine nuts, gently tossing to combine.

STEP FOUR:SERVING
Divide noodle mixture amoung 4 serving bowls or plates.
Serve immediately.

|product-recipe

Find more recipes

TeriyakiSteakEnokiMushroomsSpinachandUdonNoodles
Chasoba Recipes
Lover's Mushroom Ramen (for two)
Ramen Recipes
VeganSpicyChaSoba
Soba Recipes
13.Chilled_Somen_Noodles_with_Dipping_Sauces_and_Selected_Accompaniments
Somen Recipes
Stir-fried Pork with Soba Noodles and Sweet Soy Sauce
Udon Recipes
SalmonTeriyakiwithUdonNoodleSalad
Yakisoba Recipes