Fresh Udon Noodles with Green Garlic Pesto & Fried Egg

Instructions

Sofrito Instructions:

1. Step
   Use equal measures of ginger, garlic, shallot and cooking oil.
2. Step
   Roughly chop the veg (3 cups or 300 g) green garlic or other vibrant green leafy herb like parsley or basil (you can use a mix!) and cook in grapeseed oil.
3. Step
   Cook over low heat until thoroughly cooked.
4. Step
   Transfer to a blender and blitz until smooth. Transfer to a mason jar or deli container and hold in the fridge. You can store and use your sofrito for 2-3 weeks.

Pesto Instructions:

1. Step
   Start by washing the green garlic/herbs and dry them completely. It’s important not to have any water involved here or your pesto will oxidize. Pat your greens dry on a towel if a salad spinner is not available.
2. Step
   In a medium bowl, toss the greens in the oil. Massage the leaves and make sure they are all coated, then sprinkle with the salt and ensure they get an even dispersion. Grate the cheese and add the sofrito and vinegar, then mix it all together. Remove to a container or zip lock bag and chill in the fridge overnight.
3. Step
   The following day, we run this though the blender —everything together. It’s important not to over-fill your blender half-full is the max. You will get a smoother pesto by blending in smaller batches and there is less chance of burning out your blender motor. Small, quick batches is the way to go here.
4. Step
   Once blended, you can store it in a mason jar in the fridge for 4 to 5 days.

Udon Noodle Dough Instructions:

1. Step
   Measure and sift the flour into a large mixing bowl.
2. Step
   Dissolve the salt in the water.
3. Step
   Combine the water and flour, working the water into the flour. As it comes together and large lumps form, start to knead it with the base of your palm until the dough starts to come together and becomes one piece.
4. Step
   Move this to a clean counter so you can knead it out. Using the heel of your hand, roll the dough over onto itself several times. You should feel the dough get smoother with each turn. Turn the dough about 10 times by hand.
5. Step
   Reserve the dough in a ziploc bag and rest it in the fridge for 3 hours at least. Overnight is ideal.
6. Step
   Remove the dough from the bag and divide in half.
7. Step
   Use a rolling pin to roll it out to . inch thick or and roughly a 10 by 8-inch size.
8. Step
   Fold the dough in thirds, and then roll it back out to 10 by 8. Do this 3 times.
9. Step
   The dough should be super smooth and should not be sticking to your counter.
10. Step
    Roll it out for the last time. We are about to cut, so now is when you need to get your dough to the thickness you want. The dough is full of gluten so it will spring back a bit from the size you roll it out to. If you roll it too thin, you can give it another fold and roll it back out.
11. Step
    Dust the dough with flour and lightly roll it back up in thirds again.
12. Step
    Transfer the dough to a lightly-floured cutting board.
13. Step
    Using a long, sharp knife, cut the dough as wide or as thin as you like.
14. Step
    As you separate the cut noodles, move them around in the flour to get the exposed, cut side dusted as well.
15. Step
    Give the noodles a shake to remove any excess flour and place them straight into salted, boiling water.
16. Step
    These will take 10 minutes to cook. If you are using store-bought udon noodles, then follow the cooking instructions on the package.

Plating instructions

1. Step
   Whether you are using your own fresh noodles or store bought, udon noodles take a bit of time to cook so we will start there.
2. Step
   Bring a big pot of water to a boil.
3. Step
   Once boiling, add the noodles, setting a timer for 10 minutes.
4. Step
   Have a strainer close by so you can drain the noodles.
5. Step
   Once the timer goes, pull your noodles from the water and move them to a strainer, shaking off as much water as possible, and give the noodles a quick rinse under hot running water.
6. Step
   Transfer the noodles to a large mixing bowl and add the pesto. Give these noodles a stir to get the sauce evenly coated on the noodles. Now add some of the chopped, crispy bacon (if using) into this bowl.
7. Step
   Next is the fried egg. Get your best egg-frying pan on medium to high heat. About 7 is ideal.
8. Step
   Once your pan is hot, add 2 tsp of butter, then crack an egg into the buttered pan. Give it some pepper and sea salt.
9. Step
   Transfer the noodles to a serving plate or bowl, then slide your fried egg out of the pan on to the noodles. Add more crisp bacon here if you like.
10. Step
    Give it a hit with grated Providence cheese!