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!
Hi I stumbled upon this recipe looking for easy and tasty udon noodle recipes. In your opinion do you think I can substitute the soy sauce and dashi powder with memmi soup base?
hi! i haven’t tried, but i think it may work. let me know if you give it a go and it tastes good!
hello, i stumbled on this post and can’t wait to try this recipe!! do you have any recommendations for what additional sides i can serve for a brunch party?
thank you!
hi! i have a whole bunch of brunch recipes here: http://blitzdealz.info/?s=brunch
i think biscuits are always a hit!
wow,,,
Crispy bacon and soft eggs flavor are so awesome!
I think crunchy bacon is really yummy and moist and soft eggs harmony is great.
Also , Udon noodle and soy sauce are really perfect.
It’s fantastic brunch .
What’s the difference between sanuki udon and other udon?
hi sue,
sanuki udon is kind of a square shaped udon (from the kagawa region – it’s their specialty). it’s much thicker than the regular kind of udon that you buy that comes dry in packages. if you ever buy frozen udon from the asian grocery store, it’s usually sanuki-style with a slippery and chewy texture. hope that helps!