People usually eat Pesto with pasta but I thought why not have it with Udon instead. Definitely an uncommon take on the classic pesto, but refreshing and welcoming considering how much I love pesto! This jap and Italian fusion recipe is so easy to make and only needs 15 minutes or less. You can also swap the udon with any Chinese noodles too.
The udon goes very well with the @Barilla Pesto Genovese sauce. What a matchmake in heaven! 😇🥰
You can also use other sauces such as the Leggo and Filippo Berio pesto sauce. These kinds of pesto sauces can be easily found in Fairprice's finest and cold storage.
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| LEGGO'S PESTO Basil |
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FILIPPO BERIO CLASSIC PESTO
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Cooking Directions
- Cook the udon noodles in boiling water for about 5 minutes to achieve al-dente texture.
- Chop the oyster mushrooms and cherry tomatoes into halves. Set these aside.
- Heat a pan. Add in 1 tbsp oil. Sauté the oyster mushroom, cherry tomatoes, prawns, and cabbage until cooked.
- Add in the cooked noodles. Pour in the pesto sauce. Sauté and toss for another 3-4 minutes until the noodles have absorbed the sauce.
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