Udon – it’s got to be my all time favorite noodle. I know ramen and soba get a lot of the popular vote, but for me, it’s udon all the way. Thick, chewy and filling, udon is definitely my go-to noodle when I want a super satisfying meal. For me, this is the best brunch to fill up my belly before heading out into the cold. You’ve got your classic bacon and a soft boiled egg, but instead of potatoes or toast on the side, you substitute in some slippery, slurp-able noodles.
It’s looking a bit rainy here so we’re going to pop on our rain boots, put our hoods up and go for a super long walk. I love conversations in the rain. It’s like the rest of the world is on a soft mute – the colors of the autumn leaves wash out, the sounds of the city are damped by the rain, and it feels like we’re the only two people in the world, making our way through a forgotten city by the sea.
Hope you have a dreamy Sunday.
Bacon and Egg Yakiudon Recipe
serves 2
- 4 slices bacon, cut into 1 inch slices
- 1 brick frozen sanuki udon
- 1 tablespoon soy sauce
- 1 teaspoon dashi powder**
- 1 teaspoon sugar
- freshly ground black pepper to taste
- 1 soft boiled egg, cut in half*
- sliced green onions, to serve
Soak your frozen udon in a bowl of warm water making sure that all of the strands of noodles are separate. Drain and set aside.
Over medium heat, cook the bacon until crisp in a cast iron pan or heavy bottomed non-stick skillet. Drain off the majority of the fat and then add the drained udon noodles as well as the soy sauce, dashi powder, and sugar. Toss to coat the noodles and turn the heat to medium-high to slightly reduce the sauce, about 1-2 minutes. Turn the heat off, taste and season with freshly ground pepper to taste. Garnish with the sliced green onions and soft boiled egg. Enjoy hot!
*If you need some soft-boiled egg tips, check out this post.
**If you haven’t heard of dashi powder, it’s basically instant soup stock. You can find it in Asian grocery stores in the Japanese section. It definitely adds so I don’t recommend skipping it – but of course cooking is all about being flexible!
I am salivating, looking at this. I am a recent convert to udon noodles, and I am SO ON BOARD with a bacon and egg udon. The oozy egg, the bacon chunks, these photos, I’m dying.
sarah it’s my dream to cook with you one day…seriously, i think we are food-aligned, if that makes any sense :)
This looks absolutely amazing. I make myself a breakfast soba bowl pretty regularly with bacon and egg….I’ve never thought to try it with udon noodles and now I must. I love your blog and everything you make! Your recipes are all great but also really approachable. Also, I really enjoy your Sunday brunch posts….I pretty much want to eat breakfast for every meal all the time.
thanks so much nicola! i’ve made a bacon and egg soba bowl too – food twins! :)
Udon is definitely an underrated noodle. Thanks for showing me another way to use it. Have a nice Sunday!
thank you so much susie! :)
Were you thinking of me when you made this recipe??? It looks like a brunch I want to eat every Sunday (and Mon-Sat for that matter). I love how you described walking in the rain. I’m not a big fan of getting wet, but the way you described it makes me wish it was raining right now so I could take a walk.
:D of course i was thinking of you marcella! xoxo
i think i could eat brunch-ified foods all day every day.
Wow it looks delicious! I need to try these. Greetings from Poland ;)
thank you!
Wow, I have no words except for must make. Wow upon wow.
hahahha :D udon takes my words away too!
This looks SO GOOD! I adore udon noodles – so amazing freshly made when I’m in Japan. Seriously the best!
nothing beats udon in Japan!
OMG steph i just drooled on myself a little. noodles for breakfast are one of my favorite things but people always give me weird looks when i say it. thanks for understanding.
thank YOU for understanding. i love noodles for breakfast :) so warming!
This looks really yummy !! this girl loves noodles .
let’s be noodle folk together :)
I so agree with you – udon is highly underrated! I could never resist a plate of that chewy goodness. This recipe is definitely getting pinned!
udon are chewy perfection!!