This Bacon and Egg Udon Noodles might be one of the best fusion noodle recipes that you would have ever tasted. The spicy, savory, and sweet flavors will make your mouth water and increase your appetite for “just one more bite!” Okay, two more!!
I like to add a bit of fusion twist here and there in my recipes. The idea of Bacon and Egg is inspired by the famous Italian recipe – Carbonara (check out my Parmesan Spaghetti Carbonara here). It’s hard to beat a good carbonara but adding a Japanese noodle and a few Asian ingredients like magic!
To create a more fusion taste and colorful presentation, I use Red Cabbage and Red Onion for a vivid purple color for a sweet onion and subtle crunchiness that leaves a magical flavor in your mouth for a few seconds after each bite. This is so wonderful that you will crave another bite, and another!
THE NOODLES
For the fusion of Asian and Italian tastes, I prefer to use nice fat Udon Noodles in this recipe. It is almost as good with spaghetti or even egg noodles.
THE VEGETABLES
I use both Red Cabbage and Red Onion. I love Red Cabbage for its colorful beauty and crunchy bite. The Red Onion delivers its unique taste. Together, they are a power couple. If Red Cabbage is unavailable, you can use regular White Cabbage or even a Carrot.
THE SEASONING SAUCE
The signature sauce that truly makes this recipe stand out is the Korean Spicy Sauce – Gochujang! I use it a lot in my Korean recipes (e.g. Korean Kimchi and Bacon Fried Rice). I love its special taste, so unlike any other spicy sauce. You definitely need this in your kitchen! Besides the Gochujang, the seasoning sauce is made up of Light Soy Sauce, Oyster Sauce, Sugar, and Chili Flakes. If you prefer a milder taste, just skip the Chili Flakes.
HOW TO MAKE THIS BACON AND EGG UDON NOODLES
I hope you will enjoy making this fusion Bacon and Egg Udon Noodles! It is quick and easy to make. You are always encouraged to add your own twist!
MORE NOODLES RECIPES:
Cacio e Pepe Ramen – Cheesy and Peppery
Double Cheesy and Spicy Udon Noodles
Bacon and Egg Udon Noodles
Ingredients
- 400 g Udon Noodles (2 packages)
- 200 g Bacon, cut in small pieces
- 4 Eggs
- 1 Red Onion, large, sliced
- 2 cups Red Cabbage, sliced
- 1 tbsp Vegetable Oil
- chopped Green Onions for garnish
- some Sesame Seeds
Seasoning Sauce
- 2 tbsp Gochujang
- 2 tbsp Light Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tsp Sugar
- 1 tsp Chili Flakes
Instructions
- In a small bowl, mix together Gochujang, Light Soy Sauce, Oyster Sauce, Sugar, and Chili Flakes. Set aside.
- In another bowl, whisk the Eggs. Set aside.
- Boil a pot of water. Cook the Udon Noodles for 2 minutes according to the package instruction. Transfer to a bowl and set aside.
- In a frying pan, add the Vegetable Oil, on medium-high heat. Add the Bacon. Fry the Bacon until it is crispy.
- Then add in Red Cabbage and Red Onion. Stir for 2-3 minutes.
- Pour in the Eggs. Let sit for 30 seconds before stirring well.
- Turn off the heat. Add in cooked Udon Noodles and the mixed Seasoning Sauce. Combine everything thoroughly.
- Garnish with some chopped Green Onions and Sesame Seeds. Ready to serve!
EN 
DK
Made this today on a lunchtime whim. Subbed the bacon with ground breakfast sausage we had on hand and it was AMAZING! Great depth of flavor and we loved the cabbage and red onion! Sadly we didn’t have the Gochujang sauce so we used sichuan style broad bean sauce and added a splash of Chinese black vinegar. Great recipe to make your own with what you have on hand.
Hi Morgan, so glad to hear that you have tried the recipe and added your own twists. Bacon and Sausage sound good together. I wonder what the Sichuan Bean Sauce and Chinese Black Vinegar would taste like with this. I will try your way next time. 🙂