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.