🍽️ A super simple stir-fried udon that doesn't require pre-boiling the noodles. The udon is cooked directly in the pan with bacon fat and steam, then stir-fried with crunchy bean sprouts.
Finely chop the scallions, and cut the bacon, Cheongyang chili pepper, and garlic into bite-sized pieces.
Place the bacon in a dry pan and cook over medium-low heat until golden brown and the fat has rendered out.
Once the bacon fat is rendered, add the udon noodles directly to the pan and evenly pour 3 tablespoons of water over them.
Immediately cover the pan with a lid and cook over high heat for about 1 minute using steam to soften the udon noodles.
Remove the lid, gently loosen the noodles, then add the prepared garlic and Cheongyang chili pepper and stir-fry together.
Lightly season with salt, then drizzle with chili oil to add a spicy aroma and a golden color.
Finally, add the bean sprouts and scallions and stir-fry quickly over high heat, tossing constantly, just until the bean sprouts are slightly wilted to finish.
Cook bacon to render fat and prepare vegetables.
Add udon noodles and water to the pan, cover, and steam-cook the noodles.
Stir-fry with garlic, chili, salt, and chili oil, then add bean sprouts and scallions for a quick finish.
Cooking tips 💡
Cooking the udon noodles with steam instead of boiling separately reduces washing up and significantly cuts down cooking time.
You can substitute bacon with ground pork or beef; the rendered fat from these meats will also create a delicious flavor.
Bean sprouts lose their crunch and become watery if overcooked, so add them at the very end and stir-fry only briefly.
Recommended for 🙋
⭐Those who want to cook easily with just one pan, without using multiple pots.
⭐Those looking for a quick-to-make, addictive late-night snack or appetizer.
⭐Those who want to deliciously use up leftover bacon and miscellaneous vegetables in the fridge.