3995. BACON and EGG YAKIUDON

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.

bacon recipe source: i am a food blog, November 9, 2014