Stir-Fried Udon With Bacon, Parmesan & Gochujang

Ingredients

• 2 blocks Udon Noodles (frozen) (about 400 g total, thawed briefly in hot water)
• 2 slices Thick‑Cut Bacon (cut into ¼‑inch strips)
• 3 cloves Garlic (smashed with a meat pounder then minced)
• 5 stalks Scallions (whites sliced for cooking, greens reserved for garnish)
• 2 Egg Yolks (separated from whites)
• ½ cup Parmesan Cheese (freshly grated)
• 1 tsp Soy Sauce
• 1 tbsp Gochujang
• ¼ tsp Sesame Oil
• 1 tbsp Vegetable Oil (neutral oil for sautéing)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Bacon

   Trim the thick‑cut bacon and cut into ¼‑inch strips.

   Time: PT2M

2. Smash and Mince Garlic

   Place garlic cloves under a meat pounder (or heavy pan) and smash, then roughly mince.

   Time: PT1M

3. Slice Scallions

   Separate scallion whites from greens; slice the whites thinly and set greens aside for garnish.

   Time: PT1M

4. Make Egg‑Parmesan Paste

   In a mixing bowl, whisk together 2 egg yolks, ½ cup grated Parmesan, a pinch of salt and pepper until smooth.

   Time: PT2M

5. Heat Oil

   Add 1 tbsp vegetable oil to a large sauté pan and heat over medium‑low until shimmering.

   Time: PT1M

   Temperature: medium‑low

6. Sauté Bacon, Garlic, and Scallion Whites

   Add the bacon strips, minced garlic, and sliced scallion whites. Cook, stirring occasionally, until bacon is golden brown and garlic is fragrant, about 6‑8 minutes.

   Time: PT7M

   Temperature: medium‑low

7. Add Soy Sauce and Gochujang

   Stir in 1 tsp soy sauce and 1 tbsp gochujang, coating the bacon mixture. Cook 1 minute to caramelize the sauce.

   Time: PT1M

   Temperature: medium‑low

8. Stir‑Fry Udon

   Add the frozen udon blocks directly to the pan. Toss quickly; the noodles will heat through in 45‑60 seconds.

   Time: PT1M

   Temperature: medium‑low

9. Reserve Cooking Water

   Remove the udon with tongs, set aside, and reserve about ½ cup of the noodle cooking water.

   Time: PT1M

10. Finish the Sauce

    Return the udon to the pan. Add 2‑3 tbsp reserved cooking water, then pour the egg‑Parmesan paste over the noodles. Drizzle ¼ tsp sesame oil and toss vigorously; the residual heat will gently cook the egg, creating a silky coating.

    Time: PT2M

    Temperature: medium‑low

11. Season and Garnish

    Taste and adjust with salt and pepper. Sprinkle the reserved scallion greens on top.

    Time: PT1M

12. Serve

    Plate the noodles immediately while hot. Enjoy!

    Time: PT0M

Nutrition Facts

Calories

400

Protein

15 g

Carbohydrates

50 g

Fat

15 g

Fiber

2 g