Sesame Carbonara Udon with Spinach and Egg
A rich and creamy carbonara-style udon made with Kewpie Deep-fried Sesame Dressing, spinach, mushrooms, bacon, and soft-boiled egg.
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
- Cut spinach and bacon as instructed. Separate bunashimeji into small clusters.
- Heat butter in a frying pan. Add garlic, spinach, mushrooms, and bacon. Sauté until lightly cooked.
- Add milk, 2 tablespoons sesame dressing, and cheese. Bring to a boil, then add udon. Simmer until the sauce thickens and coats the noodles.
- 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.
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