Stir-Fried Udon With Gochujang, Bacon & Parmesan | At Home With Us

udon noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more accessible.

tofu

🥗Healthier: tempeh

💰Cheaper: chicken

Tempeh is higher in protein, while chicken is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is a gluten-free option.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar with sugar mimics mirin's sweetness, while white wine is often less costly.

Take frozen udon noodles out of the package and defrost them.

Chop the scallions, reserving about a tablespoon of the green parts for garnish.

Cut the bacon into quarter-inch strips.

Boil a pot of water for the udon noodles.

Heat a pan over medium to medium-low heat and add 1 tablespoon of neutral oil.

Add the chopped bacon and scallions to the pan and cook slowly to render the bacon fat.

Mince 2-3 cloves of garlic and add them to the scallions and bacon in the pan, along with a pinch of salt.

While the bacon and scallions cook, separate 2 egg yolks into a bowl and whisk them together with grated parmesan cheese, salt, and pepper.

Once the bacon is crisped up but not completely dried out, add 1 tablespoon of gochujang and 1 teaspoon of soy sauce to the pan and fry them briefly to infuse the flavors.

When the water is boiling, add the udon noodles and cook for 45-60 seconds, stirring gently to separate them.

Drain the udon noodles, reserving about a cup of the cooking water.

Add the drained udon noodles to the pan with the bacon and scallion mixture, lifting any flavor from the bottom of the pan.

If the mixture looks dry, add a little reserved udon cooking water to moisten it.

Add 2-3 tablespoons of the reserved udon cooking water to the egg and cheese mixture to loosen it up.

Combine the egg and cheese mixture with the udon noodles, either by bringing the noodles to the egg mixture or scraping it into the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens