Creamy Carbonara Miso Udon

This dish is part of the Savour Ontario recipe collection, created by top Ontario chefs. Sign up to receive the complete digital collection at: savourontarioathome.ca.

“I always have different forms of Asian noodles on hand,” says Chef and Savour Ontario at Home Curator Trevor Lui. “Integrating them, using ingredients from other classic dishes, allows me to enjoy multiple flavours and, to me, it’s truly Canadian. Now is a great opportunity to use our time to experiment our way into realms we’ve maybe never tried before.”

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Creamy Carbonara Miso Udon

Servings 2 servings

Ingredients

• 2 packs (200 g each) soft udon noodles
• 1½ link lap cheung (Chinese sausage) OR 2 strips of regular bacon
• 2/3 cup Ontario Asiago cheese shaved
• 4 tbsp whole milk or cream
• 2 ½ tsp miso paste
• 2 egg yolks
• 2 tbsp olive oil
• salt and pepper to taste
• 2 stalks parsley finely chopped

Instructions

• In a bowl, combine cheese, milk, miso paste and egg yolks together, saving a little of the cheese for garnish.
• With a fork, gently fold all the ingredients together into a single mixture, ensuring it is thoroughly mixed. Set aside.
• In a small pot, blanch udon noodles quickly until all the noodles are evenly separated. Noodles should be slightly al dente (firm). Immediately run under cold water and set aside.
• Dice lap cheung into small pieces. In a frying pan, slowly cook until crisp, remove, and set aside.
• Using the same pan, on medium heat, add olive oil followed by udon noodles and sauté. Add crisped, diced sausage and salt and pepper to taste. Remove from heat.
• Add noodles and sausage to bowl of cheese mixture and fold delicately until all noodles are completely covered and mixture thickens slightly to a creamy consistency.
• Plate and garnish with parsley, extra cheese and fresh-ground black pepper.

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