Stir-Fried Udon With Gochujang, Bacon & Parmesan | At Home With Us

Using Japanese udon noodles, Korean gochujang, and the saucy technique for a Roman carbonara sauce, food writer Hana Asbrink's dish brings together elements from very different cuisines to build a rich, flavorful and weeknight-friendly meal. The gochujang lends spice and heat, adds a touch of sweetness, and mirrors the smokiness of the bacon and the umami in the parmesan. GET THE RECIPE ►► http://f52.co/3iYT2cS

Check out more of Hana's content on her channel, @HanaAsbrink (https://www.youtube.com/channel/UCrfMDWfuOtmf6gCT76ZmU4w)

PREP TIME: 10 minutes
COOK TIME: 10 minutes
SERVES: 2

INGREDIENTS:
1 tablespoon neutral oil
2 slices of thick-cut bacon, sliced into 1/4-inch strips or lardons
3 to 4 scallions, thinly sliced (reserve 1 tablespoon scallion greens for garnish)
2 to 3 garlic cloves, minced or crushed
2 egg yolks, at room temperature
1/2 cup grated Parmesan cheese
1 teaspoon soy sauce
1 tablespoon gochujang
2 blocks frozen udon noodles
1/2 cup reserved udon cooking water (you will not be using this all)
1/4 teaspoon toasted sesame oil
1 pinch kosher salt and coarsely ground black pepper, plus more to taste

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Видео Stir-Fried Udon With Gochujang, Bacon & Parmesan | At Home With Us канала Food52