Creamy Bacon Udon Noodles

A decadent, restaurant-quality fusion dish featuring thick, chewy udon noodles tossed in a silky, savory, and mushroom-infused cream sauce.

Ingredients

• 1 pack udon noodles
• 2-3 strips bacon
• 100 g white mushrooms
• 1/2 red onion
• 15 g butter
• 200 ml milk
• 1 slice processed cheese
• 1 tbsp black truffle paste
• to taste salt
• to taste black pepper
• optional dried herbs

Instructions

1. 1Prepare the mushrooms

   

   Clean the fresh white mushrooms and slice them into uniform, thin pieces on a wooden cutting board. Preparing the mushrooms ahead of time ensures they are ready to be sautéed quickly with the other aromatics.

   Tip: Wipe mushrooms with a damp cloth instead of washing them under running water to prevent them from becoming soggy.
2. 2Boil the udon

   

   Bring a pot of water to a boil and add the udon noodles. Cook them until they are tender, then use a strainer to lift them out of the water, draining well.

   Tip: Keep an eye on the noodles so they dont overcook and become too soft.
3. 3Fry the bacon

   

   Place the bacon strips into a pan over low heat. Fry them slowly without adding extra oil until the bacon is nicely browned and crispy.

   Tip: Cooking bacon on low heat allows the fat to render out slowly, resulting in a crispier texture.
4. 4Add butter

   

   Once the bacon is crispy, add a knob of butter to the pan. Allow it to melt into the rendered bacon fat, which will form the base for the creamy sauce.

   Tip: Use unsalted butter so you can better control the final saltiness of the dish.
5. 5Sauté aromatics

   

   Add the sliced red onion and prepped mushrooms to the pan. Stir-fry everything together over medium heat until the onion and mushrooms have softened and absorbed the flavors of the bacon and butter.

   Tip: Sautéing the mushrooms until they release their moisture will concentrate their flavor.
6. 6Simmer the creamy sauce

   

   Pour 200ml of milk into the pan with the sautéed bacon, onions, and mushrooms. Bring the mixture to a gentle simmer to begin creating the base for the creamy sauce.

   Tip: Keep the heat at a medium-low setting when adding milk to prevent it from scorching or separating.
7. 7Combine noodles and sauce

   

   Add the pre-boiled udon noodles directly into the pan containing the creamy bacon and mushroom sauce. Toss gently to ensure every strand is thoroughly coated in the rich, milky mixture.

   Tip: If the sauce feels too thick, add a tiny splash of water or milk to loosen it up before adding the noodles.
8. 8Melt the cheese

   

   Place a single slice of cheese on top of the udon noodles and sauce. Stir continuously over low heat until the cheese has completely melted into the sauce, creating an even creamier, velvet-like consistency.

   Tip: Use a mild melting cheese like processed cheddar or mozzarella for the best creamy texture.
9. 9Season and finish

   

   Finally, sprinkle the creamy udon with a generous amount of freshly cracked black pepper and a pinch of salt to taste. Toss everything together to ensure the flavors are well combined before serving.

   Tip: Freshly cracked black pepper adds a necessary bite that cuts through the richness of the cream and cheese.
10. 10Add truffle paste

    

    Add a spoonful of black truffle paste to the sautéed bacon, onion, and mushrooms in the pan. Mix well to ensure the truffle flavor is evenly incorporated, creating a rich and aromatic base for the creamy sauce.

    Tip: Truffle paste adds an incredible depth of flavor, but a little goes a long way. Start with one spoonful and adjust to your preference.

Storage Instructions

Burn It Off

Frequently Asked Questions