Description
A delightful fusion of traditional breakfast flavors with Japanese udon noodles, savory bacon, and rich egg yolk.
Ingredients
Scale
- 200g thick udon noodles
- 100g bacon, diced
- 150g sausage meat (removed from skins)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons sesame oil
- 2 shallots, finely sliced
- 2 tablespoons chili crisp
- 2 egg yolks
- Spring onions, sliced (for garnish)
- Nori seaweed (optional)
- Chili flakes or furikake (optional)
Instructions
- Begin by scraping the skin off the ginger with a teaspoon, then grate it finely. Peel and mince the garlic cloves.
- In a bowl, combine the sausage meat, diced bacon, soy sauce, rice vinegar, minced garlic, and grated ginger. Mix thoroughly and marinate for 5 minutes.
- Heat sesame oil in a wok or large sauté pan over high heat. Add the marinated sausage and bacon mixture, cooking until golden brown and crispy. Add the sliced shallots and cook for an additional 3-4 minutes. Remove from heat.
- In another bowl, cover the udon noodles with boiling water and let them sit for 3-4 minutes. Drain the noodles and toss them with 2 tablespoons of chili crisp.
- Add the sausage and bacon mixture back to high heat to warm through, adjusting seasoning if desired.
- Divide seasoned udon into bowls, top with the sausage and bacon mixture, and create a well for each serving’s egg yolk. Garnish with spring onions and optional toppings. Serve immediately.
Notes
For a vegetarian version, substitute the sausage and bacon with tofu or tempeh and add vegetables. Adjust spice levels by varying the amount of chili crisp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stir-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 575
- Sugar: 2g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 186mg