Pesto Udon with Crispy Soft Boiled Egg & Mai Tai | TasteToronto

Ingredients

• 8 ounces udon noodles
• 1 1/2 cups fresh basil leaves
• 1/3 cup walnuts, toasted
• 1/3 cup grated Parmesan cheese
• 1 clove garlic
• 1/2 cup extra-virgin olive oil
• Salt and pepper, to taste
• 2 eggs, room temperature
• 1/3 cup flour
• 1 egg, whisked
• 1/2 cup breadcrumbs
• Vegetable oil, for frying
• 2 oz light rum
• 1 oz dark rum
• 1 oz orange liqueur (such as triple sec)
• 3/4 oz fresh lime juice
• 1/2 oz simple syrup
• Crushed ice
• Lime wheel, for garnish