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.