Creamy Udon Miso Carbonara
2
servingsUdon Carbonara with Miso & Lap Cheung
Carbonara is made up of humble ingredients; eggs, noodles, cured pork & cheese. These all combine to create this rich, creamy inexpensive dish loved by many
Carbonara is an Italian “no-food-in-the-house” recipe and Asians are some of the best at making something from nothing so I got inspired by the Italian version to create something similar to what an “Asian” might have in their house
Here are my subs:
Udon = Spaghetti
Lap Cheung = Pancetta*
Miso & Soy Sauce = Cheese*
Sesame Oil = Olive Oil
White Pepper = Black Pepper
Reasons for the subs:
-Udon is comfort food for Asians like pasta for Italians.
-Carbonara uses a cured pork product like pancetta/guanciale; Lap Cheung is an Asian cured pork sausage.
-Cheese adds richness, creaminess & umami and is aged/fermented. Miso and soy sauce both have the same characteristics with miso’s texture adding richness & creaminess.
-Sesame oil like a good EVOO is pungent, nutty & buttery.
-White Pepper is earthy, floral & sharp; characteristics of cheese & olive oil.
Simple, tasty, filling & satisfying: everything you want in comfort food
*Don’t boil the udon, soak it with boiling water & drain. Cooking it like regular noodles causes it to break
I had salted egg yolks in my fridge so I grated that on top tying in the egg again and mimicking the grating of cheese. This is totally optional and extra
Once you add the eggs to the udon, keep stirring to prevent the eggs from scrambling
Ingredients
1/3 Cup (2.5oz) Lap Cheung, diced
2 Egg Yolks
1 Whole Egg
1.5 Tbsp Miso Paste
1 Tsp Soy Sauce
1 250g Pack Instant Udon Noodles*
1 Tsp Sesame Oil
White Pepper To Taste
Directions
- Separate your udon noodles by putting them into some hot water
- In a different bowl, add eggs, egg yolk, miso paste, and some soy sauce together and mix until combine
- Heat a pan with some oil and fry your Chinese sausage until golden and set aside
- Put your udon in the same pan and stir to coat
- Turn your heat to medium-low and add your egg mixture. Stir to thicken
- Add your Chinese sausage back along with some white pepper. Give it a good mix and final toss
- Finish with sesame oil and optionally some salted egg yolk
