Udon with Edamame Pesto, Almonds, and Sesame Chinese Broccoli
…I am tired.
I spent the weekend in Brooklyn with some family and friends to celebrate my brother’s upcoming nuptials in a classy celebration featuring lots of well-thought-out…..it was a bachelor party. We had a very nice time at a Mets game (they squeaked out a win in the 11th) and then had a great BBQ and (attempted to) go out to a few bars in the area. Everyone was so exhausted and the (50+ mph) wind was near-terrifying, so we only managed to hit one bar before everyone pooped out. I still managed to get a few good meals in during the trip, however, and it was a lovely time seeing everyone and hanging out!
Before all of the craziness I made this dish late last week while still at home. I started out seeing this great recipe on The Kitchn, made a couple of (small) changes and decided, by direction of Elysabeth, to pair it with some Chinese broccoli we found last weekend at Russo’s. The pesto was nice and comforting, and certainly different than the Genovese style I usually make. The mint peeked out every now and then, and the Udon was a good noodle to get tangled up on a fork. Topped with some spare beans, almonds and scallions, it was a small but filling bowl that worked great with the Umami-filled goodness of the broccoli. Our only complaint was that there just wasn’t enough broccoli, and that was before the dog got ahold of some! Please enjoy.
Udon with Edamame Pesto and Almonds (Serves 2)
Adapted from The Kitchn
- 1 cup edamame, cooked and shelled, a few whole beans reserved
- 1/4 cup roasted lightly salted almonds, a few nuts reserved
- 1 bunch fresh mint leaves, a few leaves reserved
- 1 clove garlic
- 1/2 cup extra virgin olive oil
- 4 oz. dried udon, cooked al dente and cooled
- 1 bunch scallions, tops only, cut into large-ish pieces (optional)
- kosher salt
- freshly ground black pepper
- Combine first 6 ingredients in food processor, pulse into smooth. Season to taste with the salt and pepper.
- Toss pesto with noodles, combine thoroughly.
- Divide noodles into two bowls, and top with extra soybeans, almonds, mint and scallions. Serve with Sesame Chinese Broccoli (below).
Sesame Chinese Broccoli (Serves 2)
- 1 bunch Chinese broccoli, ends trimmed, hand-split at base into long, thin stalks
- 2 tbsp. olive oil
- 3 cloves garlic, sliced thinly
- 1 tbsp. crushed red pepper
- 1 tbsp. dark soy sauce, such as Tamari
- 2 tbsp. oyster sauce
- 1 tsp. Chinese hot oil
- 1 tsp. roasted sesame oil
- handful sesame seeds, optionally toasted
- kosher salt
- Boil salty water in a large pot, and prepare an ice bath (large bowl with cold icy water). Once water is boiling, add Broccoli and stir occasionally for one minute. Remove broccoli and immediately place into water bath to stop cooking. Drain very well and set aside.
- Combine soy sauce, oyster sauce, and two flavored oils and set aside.
- Add oil, garlic, and crushed chiles to large pan and heat slowly over low-medium heat. Once the garlic is fragrant, turn the heat up to high. The second the edges of the garlic start to shimmer add broccoli and stir constantly for 2-3 minutes, or until leaves are wilted and stems are soft.
- Add reserved sauce to broccoli, and combine thoroughly. Remove from pan to plates, pour remaining sauce over and top with remaining sesame seeds. Serve immediately.