Bacon and Egg Yakiudon

• Meat

  • 4 slices Bacon

• Produce

  • 1 Green onions

• Refrigerated

  • 1 Egg, soft

• Canned Goods

  • 1 tsp Dashi, powder

• Condiments

  • 1 tbsp Soy sauce

• Pasta & Grains

  • 1 Brick frozen sanuki udon

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Sugar

Found on iamafoodblog.com

Directions

• Soak your frozen udon in a bowl of warm water making sure that all of the strands of noodles are separate. Drain and set aside.
• Over medium heat, cook the bacon until crisp in a cast iron pan or heavy bottomed non-stick skillet. Drain off the majority of the fat and then add the drained udon noodles as well as the soy sauce, dashi powder, and sugar. Toss to coat the noodles and turn the heat to medium-high to slightly reduce the sauce, about 1-2 minutes. Turn the heat off, taste and season with freshly ground pepper to taste. Garnish with the sliced green onions and soft boiled egg. Enjoy hot!