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 (   / @hanaasbrink  ) 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 SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook:   / food52   Instagram:   / food52   Pinterest:   / food52   Twitter:   / food52   Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.