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’ve had flirtations with ramen and soba in the past, but udon is definitely my favourite Japanese noodle (my heart went to the thick flat Chinese noodles you get in hor fun, kway teow etc. long ago, though!) This. Looks. Amazing. And the recipe looks manageable! Droooooool. x
ohmygosh, YES! i LOVE hor fun/kway teow. have you ever had lao shu fen/loh see fun!? so good :)
This looks completely amazing = wow! Can you come cook this for us? And, I LOVE udon :)
MMM!!! Love brunch!! Love this idea, looks amazing!!
why why why do we go out to eat when you could be making me THIS!??? haha …. ! i love udon too – and you know who loves udon more?? two year old teddy!! ^__^ that perfect egg and the idea of crisp bacon … i want to make this for lunch. *drooool
This is my introduction to udon, and what an amazing intro! This recipe looks so delicious…I’m certain one can never tire of eating this…happy Tuesday, Stephanie :)
Everything you post, I want to eat. It’s that simple.
This is all my dreams come true. THAT EGG. These photos are so incredible and this yakiudon could NOT be more perfect. I’ve been thinking about these noodles aaalll week, Steph!! Just too awesome. <3 (P.S. I 200% second Marissa's comment!!!!!!!!!!!!)
Oh, and DUH. I actually came to this post specifically to say — “It’s like the rest of the world is on a soft mute – the colours 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.” this stuck me with me all day Sunday. So beautiful <3 you inspire me in every way, friend. (So much so I can't keep it all straight xD!)