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Egg and Bacon Breakfast Udon

Egg and bacon breakfast udon is a fusion that brings together the heartiness of a traditional breakfast with the comforting textures and flavours of udon noodles. This mazemen-inspired dish is the perfect any-time-of-day satisfier.

Egg and Bacon Breakfast Udon​

This recipe is perfect for those who love a savoury, hearty meal to start their day or some comforting noodles to end their day. I was inspired to create this after my trip to Japan, where mazemen (mazesoba) is a staple. This brothless noodle dish is versatile and quick to make.

What is Udon?

Udon is a type of thick, wheat-flour noodle commonly used in Japanese cuisine. It is known for its chewy texture and mild flavour, making it a versatile ingredient in various dishes. Udon noodles can be served hot or cold and are often enjoyed in soups, stir-fries, and salads.

Udon noodles have a rich history that dates back over a thousand years. They were believed to have been introduced to Japan from China during the Tang Dynasty. Over time, udon noodles became a staple in Japanese cuisine, evolving into the thick, chewy noodles that are loved today.

How Udon is Made

Udon noodles are made from simple ingredients: wheat flour, water, and salt. The dough is kneaded until smooth, then rolled out and cut into thick strips. The noodles are typically boiled until they reach the desired chewy texture.

Culinary Uses of Udon

Udon noodles can be used in several dishes. Some popular preparations include:

  • Kake Udon: Simple udon served in a hot broth made from dashi, soy sauce, and mirin, often topped with green onions and tempura bits.
  • Tempura Udon: Udon served in a hot broth with pieces of tempura (battered and deep-fried seafood or vegetables) on top.
  • Yaki Udon: Stir-fried udon noodles cooked with vegetables, meat, and a savory sauce.
  • Zaru Udon: Cold udon noodles served on a bamboo mat, typically accompanied by a dipping sauce made from soy sauce, dashi, and mirin.

Tips for Cooking Udon

  • Fresh vs. Dried: Fresh udon noodles have a chewier texture and are quicker to cook, while dried udon noodles are more convenient for long-term storage.
  • Cooking Time: Fresh udon noodles usually take about 3-5 minutes to cook, while dried noodles may take 8-12 minutes. It’s important not to overcook udon to maintain their characteristic chewy texture.

Why We Love Bacon and Eggs for Breakfast

The tradition of eating bacon and eggs for breakfast became popular when people started working long hours and needed a substantial morning meal.

Bacon and eggs provide a powerful combination of nutrients that make them an ideal breakfast choice.

Protein

  • Eggs are an excellent source of high-quality protein, containing all nine essential amino acids.
  • While bacon is not as nutritionally dense as eggs, it does provide protein, which is crucial for muscle repair and growth.

Healthy Fats

  • Eggs contain healthy fats that help keep you full and provide energy.
  • Bacon contains saturated fats, which, when consumed in moderation, can be part of a balanced diet.

Vitamins and Minerals

  • Eggs are rich in vitamins A, D, E, B12 and minerals like selenium and choline.
  • Bacon provides some essential vitamins and minerals, such as B vitamins and zinc.

Sensory Appeal

  • The sensory experience of eating bacon and eggs plays a significant role in their popularity.
  • The smell of bacon cooking is universally appealing and can stimulate appetite and positive emotions.
  • The crispy texture of bacon contrasts beautifully with the soft, creamy texture of eggs, creating a satisfying mouthfeel.
  • The umami flavour of bacon, combined with the rich taste of eggs, creates a harmonious and delicious pairing. The saltiness of bacon enhances the overall flavour profile.

Bacon and eggs are incredibly versatile and can be prepared in numerous ways to suit individual preferences.

Enjoying Raw Eggs Safely

Eating raw eggs can pose health risks, but it also has potential benefits if handled and consumed correctly. Understanding these risks and how to mitigate them is crucial for making an informed decision. However, pasteurised eggs are heated to a specific temperature to kill harmful bacteria without cooking the egg. In addition, all eggs that carry the British Lion mark have been produced under the exacting requirements of the British Lion Code of Practice which maintains the highest standards of food safety. The code covers the entire production chain and maintains tight food safety regulations, such as guaranteeing that all hens are vaccinated against Salmonella and using a ‘passport’ system to ensure that all hens, eggs, and feed are fully traceable.

In this recipe, the udon and sausage mixture is hot enough that the egg yolk cooks when mixed in, ensuring a healthy, protein-packed bowl of yum.

Choosing the Best Ingredients for your Egg and Bacon Breakfast Udon

  • Garlic and Ginger: Choose firm, unblemished garlic cloves and fresh, plump ginger roots for the best flavour.
  • Bacon and Sausage Meat: Opt for high-quality, thick-cut bacon or artisanal sausage meat to enhance the dish’s flavour.
  • Udon Noodles: Fresh udon noodles offer the best texture, but high-quality dried or par-cooked udon can also be used.
  • Soy Sauce and Rice Vinegar: Use naturally fermented soy sauce and rice vinegar for a richer, more authentic taste.
  • Chili Crisp: Select a chili crisp with a good balance of heat and flavour. Some brands include additional ingredients like garlic and shallots that can add depth to the dish.
  • Spring Onions and Shallots: Fresh, crisp spring onions and shallots will provide a better texture and flavour than older, wilted ones.
Egg and Bacon Breakfast Udon​

Tips and Tricks

  • Use Fresh Ingredients: Fresh garlic, ginger, and spring onions significantly enhance the flavour.
  • Proper Udon Preparation: For the best texture, avoid overcooking udon. Soak fresh udon in hot water instead of boiling.
  • Adjust Spice Levels: Customise the heat by adjusting the amount of chilli crisp and chilli flakes to suit your taste.
  • Quality Meats: Using high-quality bacon and sausage meat will result in a more flavourful dish.

How Comforting is this Egg and Bacon Breakfast Udon?

If you made this egg and bacon breakfast udon, let me know! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so I can see what you come up with.

Want to try some other udon recipes?

Sticky Saucy Udon

Decadent Miso Udon

Gochujang Udon Alla Vodka

Happy cooking!

Frequently Asked Questions

Can I use a different type of noodle?

Yes, you can substitute udon noodles with soba noodles, ramen noodles, or even spaghetti if udon is not available. Each will offer a slightly different texture but will still be delicious.

What can I use instead of chilli crisp?

You can substitute chilli crisp with sriracha or another hot sauce, though this will change the flavour profile. Adjust the quantity to match your heat preference.

Can I make this dish vegetarian?

Absolutely. Substitute the sausage meat and bacon with plant-based sausage and bacon alternatives. Ensure they are cooked thoroughly and seasoned well.

How do I store leftovers?

Any leftovers can be stored in an airtight container in the refrigerator for up to three days. If needed, reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the noodles. 

Can I make the sausage mixture in advance?

Yes! You can warm it back up over high heat before you add the noodles and egg.

What is the best way to separate an egg yolk?

The easiest way to separate an egg yolk is to crack the egg and gently pass the yolk back and forth between the shell halves, allowing the white to fall into a bowl. Alternatively, you can use an egg separator tool.

Can I make this dish less spicy?

Yes, you can reduce the amount of chilli crisp and chilli flakes to make the dish less spicy. Adjust according to your heat tolerance.

What if I don’t have sesame oil?

You can substitute sesame oil with olive oil or avocado oil. While it won’t have the same nutty flavour, it will still work well in the dish.

Is there a way to make the dish gluten-free?

Yes, use gluten-free soy sauce (tamari) and ensure your udon noodles are also gluten-free. 

How do I choose the best ingredients?

  • Garlic and Ginger: Choose firm, unblemished garlic cloves and fresh, plump ginger roots for the best flavour.
  • Bacon and Sausage Meat: To enhance the dish’s flavour, opt for high-quality, thick-cut bacon or artisanal sausage meat.
  • Udon Noodles: Fresh udon noodles offer the best texture, but high-quality dried or par-cooked udon can also be used.
  • Soy Sauce and Rice Vinegar: Use naturally fermented soy sauce and rice vinegar for a richer, more authentic taste.
  • Chilli Crisp: Select a chilli crisp with a good balance of heat and flavour. Some brands include additional ingredients like garlic and shallots that can add depth to the dish.
  • Spring Onions and Shallots: Fresh, crisp spring onions and shallots will provide a better texture and flavour than older, wilted ones.

Is it Unsafe to Eat Raw Eggs?

Eating raw eggs can pose health risks, but it also has potential benefits if handled and consumed correctly. Understanding these risks and how to mitigate them is crucial for making an informed decision. However, pasteurised eggs are heated to a specific temperature to kill harmful bacteria without cooking the egg. In addition, all eggs that carry the British Lion mark have been produced under the exacting requirements of the British Lion Code of Practice which maintains the highest standards of food safety. The code covers the entire production chain and maintains tight food safety regulations, such as guaranteeing that all hens are vaccinated against Salmonella and using a ‘passport’ system to ensure that all hens, eggs, and feed are fully traceable.

In this recipe, the udon and sausage mixture is hot enough that the egg yolk cooks when mixed in, ensuring a healthy, protein-packed bowl of yum.

What can I make with the leftover egg whites?

Egg whites are a versatile ingredient that can be used in multiple dishes, both sweet and savoury. You can use them for:

  • Meringue
  • Macarons
  • Angel Food Cake
  • Swiss Meringue Buttercream
  • Pavlova
  • Egg White Omelet
  • Egg White Frittata
  • Egg White Quiche
  • Soufflé
  • Cocktails
  • Protein Smoothies

Storage Tips

  • Refrigeration: Store leftover egg whites in an airtight container in the refrigerator for up to four days.
  • Freezing: Freeze egg whites in ice cube trays, then transfer to a freezer bag. They can be stored for up to three months. Thaw in the refrigerator before use.
Egg and Bacon Breakfast Udon​
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Egg and Bacon Breakfast Udon​

Egg and Bacon Breakfast Udon


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  • Author: Jess Bunn
  • Total Time: 30 minutes
  • Yield: 2 portions

Description

Egg and bacon breakfast udon is a fusion that brings together the heartiness of a traditional breakfast with the comforting textures and flavours of udon noodles. It is perfect for those who love a savoury, hearty meal to start their day or some comforting noodles to end their day.


Ingredients

Units
  • 2 Garlic Cloves, minced
  • 1 tbsp Fresh Ginger, grated
  • 100g Thick-Cut Bacon or Lardons
  • 300g Sausage Meat (about 5 pork sausages)
  • 2 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 4 Spring Onions, thinly sliced
  • 1 Large or 2 Small Shallots, thinly sliced
  • 400g Udon Noodles
  • 4 tbsp Chili Crisp
  • 1 tsp Sesame Oil

Serving Suggestions:

  • 1 Egg per person
  • Sliced Nori Seaweed Snacks
  • Chilli Flakes
  • Japanese Rice Seasoning (Furikake)

Instructions

  1. Use a teaspoon to scrape the papery courting from the ginger, then grate finely. Remove the skins from the garlic, discard, and dice finely or grate.
  2. Remove the sausages from their skins. Combine sausage meat, diced bacon, soy sauce, rice vinegar, garlic, and ginger in a bowl. Mix well and let marinate for 5 minutes while you prep the remaining ingredients.
  3. Peel, then finely slice the shallots and thinly slice the spring onions.
  4. Heat a wok or large sauté pan over high heat with sesame oil. Add the marinated meat mixture and cook until golden brown and crispy.
  5. Add the shallots to the pan and cook for 3-4 minutes or until softened. Turn off the heat and prepare the udon.
  6. Prepare udon according to package instructions. For par-cooked “fresh” packaged udon, I tend to find boiling them as directed causes them to overcook, become mushy, and break up. If using this type, simply place the udon into a mixing bowl, cover it with a generous amount of boiling water, and let it sit for 3-4 minutes. The udon will begin to separate, leaving you with lovely long noodles. Don’t agitate the noodle cake while soaking, as this can cause the udon to break up.
  7. Drain the udon, return to the bowl, and toss with 2 tablespoons of chilli crisp. Set aside to keep warm
  8. Return the sausage mixture to a high heat to warm through. Add in the remaining chilli crisp, and stir to combine. Taste the mixture and adjust the seasoning as needed.

Assemble the Dish

  1. Divide the udon noodles among 2 bowls. Top with the stir-fried sausage and bacon mixture.
  2. For each serving, crack an egg and separate the yolk from the white. You can use the whites for another recipe (see FAQs). Make a small well in the sausage mixture and gently drop the yolk in, keeping it raw.
  3. Garnish with sliced spring onions.

Finishing Touches:

  1. Optionally, add nori seaweed, chilli flakes, or furikake for extra flavour and texture.
  2. Stir the yolk into the hot noodles and stir-fried sausage, gently cooking it to create a lovely velvety sauce, and enjoy immediately.
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Category: Mains
  • Cuisine: Japanese
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