Egg Bacon Breakfast Udon (Printable Version)
Hearty fusion of egg, bacon, and udon noodles with rich, savoury flavours for a satisfying meal.
# Everything You’ll Need:
→ Aromatics
01 -
2 garlic cloves, minced
02 -
1 tablespoon fresh ginger, grated
→ Meats
03 -
3.5 ounces thick-cut bacon, diced
04 -
10.5 ounces pork sausage meat, casing removed
→ Sauces and Condiments
05 -
2 tablespoons soy sauce
06 -
1 tablespoon rice vinegar
07 -
4 tablespoons chili crisp
08 -
1 teaspoon sesame oil
→ Vegetables
09 -
4 spring onions, thinly sliced
10 -
1 large shallot or 2 small shallots, thinly sliced
→ Noodles
11 -
14 ounces udon noodles
→ Optional Garnishes
12 -
2 eggs (1 per serving), separated
13 -
sliced nori seaweed snacks
14 -
chili flakes
15 -
Japanese rice seasoning (furikake)
# Steps to Cook:
01 -
Peel and finely grate the ginger, removing the papery skin. Peel and mince the garlic cloves finely or grate them.
02 -
Remove casings from sausage meat. In a bowl, combine sausage meat, diced bacon, soy sauce, rice vinegar, garlic, and ginger. Mix thoroughly and let marinate for 5 minutes while preparing other ingredients.
03 -
Peel and thinly slice the shallots. Thinly slice the spring onions and set aside.
04 -
Heat a wok or large sauté pan over high heat. Add sesame oil, then the marinated meat mixture. Stir-fry until golden brown and crisp.
05 -
Add sliced shallots to the pan and cook for 3-4 minutes until softened. Remove the pan from heat and prepare udon noodles.
06 -
If using fresh par-cooked udon, place noodles in a bowl and cover with boiling water. Let sit for 3-4 minutes without stirring to prevent breakage. Drain and return to bowl.
07 -
Toss drained noodles with 2 tablespoons of chili crisp to coat evenly. Keep warm while finishing the dish.
08 -
Return sausage and bacon mixture to high heat and warm through. Stir in remaining 2 tablespoons of chili crisp. Adjust seasoning to taste.
09 -
Divide noodles between two bowls. Top with the stir-fried meat mixture. For each serving, create a small well in the meat and gently place one egg yolk into it, keeping the yolk raw.
10 -
Sprinkle sliced spring onions over the bowls. Optionally, add nori seaweed snacks, chili flakes, or furikake for extra flavor. Stir the yolk gently into the hot noodles and meat to create a velvety sauce. Serve immediately.
# Extra Suggestions:
01 -
To avoid mushy noodles, soak fresh par-cooked udon in boiling water instead of boiling them directly.