Stir-Fried Udon With Gochujang, Bacon & Parmesan

Ingredients

• 2 blocks Frozen Udon Noodles (pre‑cooked, defrost before use)
• 2 slices Thick‑Cut Bacon (cut into 1/4‑inch strips)
• 3 stalks Scallions (white and green parts separated; reserve 1 tbsp green for garnish)
• 3 cloves Garlic Cloves (minced)
• 1 tablespoon Gochujang (Korean fermented red‑pepper paste)
• 1 teaspoon Soy Sauce (low‑sodium preferred)
• 2 pieces Egg Yolks (room temperature)
• 1/4 cup Parmesan Cheese (freshly grated)
• 1 tablespoon Neutral Oil (vegetable or canola oil)
• 1/4 teaspoon Toasted Sesame Oil (for finishing, use sparingly)
• to taste Salt (for seasoning scallions and garlic)
• 1/2 teaspoon Black Pepper (coarsely ground, about 8‑10 cranks)

Instructions

1. Prep Ingredients

   Slice bacon into 1/4‑inch strips, chop scallions (separate white and green parts), mince garlic, grate Parmesan, separate egg yolks and whisk with cheese, salt and pepper.

   Time: PT5M

2. Boil Water for Udon

   Fill a large pot with water and bring to a rolling boil.

   Time: PT5M

3. Render Bacon

   Heat 1 tbsp neutral oil in a large skillet over medium‑low heat. Add bacon strips and cook, stirring occasionally, until the fat renders and the bacon begins to crisp, about 3‑4 minutes.

   Time: PT4M

4. Sauté Scallions and Garlic

   Add the white parts of the scallions and minced garlic to the skillet. Sprinkle a pinch of salt and sauté until softened, about 2 minutes.

   Time: PT2M

5. Flavor Base with Gochujang

   Stir in 1 tbsp gochujang and 1 tsp soy sauce. Fry for 1 minute to perfume the oil.

   Time: PT1M

6. Cook Udon Noodles

   Add the frozen udon blocks to the boiling water. Cook for 45‑60 seconds until just tender, then drain, reserving about 1/4 cup (60 ml) of the cooking water.

   Time: PT2M

7. Combine Noodles with Sauce

   Transfer the drained noodles directly into the skillet with the bacon‑gochujang mixture. Add 2‑3 tbsp of the reserved noodle water and toss to coat.

   Time: PT2M

8. Finish with Egg‑Cheese Emulsion

   Reduce heat to low. Pour the whisked egg yolk‑Parmesan mixture over the hot noodles, tossing quickly to coat without scrambling. Finish with a few drops (≈1/4 tsp) toasted sesame oil.

   Time: PT2M

9. Plate and Garnish

   Divide the noodles between two bowls, garnish with the reserved green scallion tops, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

325

Protein

12g

Carbohydrates

30g

Fat

17g

Fiber

0.5g