Ingredients (Serves 2)

• 2 servings fresh or boiled udon noodles (about 440g)
• 1/4 bunch spinach (about 62g), cut into 5cm lengths
• 1/2 pack bunashimeji mushrooms (about 51g), trimmed and separated
• 2 slices bacon (about 40g), cut into 2cm strips
• 2 soft-boiled eggs (onsen tamago, about 100g)
• 200ml milk
• 3 tablespoons grated Parmesan cheese
• 20g butter
• 1/2 teaspoon grated garlic
• Black pepper, to taste
• 6 tablespoons Kewpie Deep-fried Sesame Dressing
  

Instructions

1. Cut spinach and bacon as instructed. Separate bunashimeji into small clusters.
2. Heat butter in a frying pan. Add garlic, spinach, mushrooms, and bacon. Sauté until lightly cooked.
3. Add milk, 2 tablespoons sesame dressing, and cheese. Bring to a boil, then add udon. Simmer until the sauce thickens and coats the noodles.
4. Serve into bowls. Top each with a soft-boiled egg, black pepper, and drizzle with the remaining dressing.

Tips

• For best flavor, sauté the garlic first to release aroma.
• Simmer down the sauce until it clings to the udon for optimal richness.