Stir-Fried Udon With Bacon, Parmesan & Gochujang Amanda Messes Up in the Kitchen

In this episode of Amanda Messes Up In The Ktichen, Food52s Amanda Hesser returns to share Hana Asbrink's Stir-Fried Udon With Bacon, Parmesan & Gochujang. The dish takes inspiration from the Korean pantry, Japanese-style wafu pasta, and the saucy technique from the beloved Roman carbonara. GET THE RECIPE https://f52.co/3lBpgQI

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 (optional) and coarsely ground black pepper (not optional), plus more to taste

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