Creamy Black Truffle Bacon Udon

Indulge in this restaurant-quality creamy udon, featuring a luxurious black truffle and bacon sauce. It is a simple yet decadent meal that comes together in minutes.

Ingredients

• 200 g udon noodles
• 3 strips bacon
• 50 g mushrooms
• 1/4 red onion
• 1 tbsp butter
• 1 tsp black truffle sauce
• 200 ml milk
• 1 slice processed cheese
• to taste salt
• to taste black pepper

Instructions

1. 1Slice the mushrooms

   

   Place the fresh mushrooms on a clean cutting board and slice them into thin, uniform pieces. A sharp knife ensures clean cuts, which helps the mushrooms cook evenly and absorb the savory flavors later in the dish.

   Tip: Keep the slices consistent in thickness so they sauté at the same rate.
2. 2Cut the bacon

   

   On a wooden cutting board, slice the bacon strips into smaller, rectangular pieces. Uniformly sized pieces ensure that the bacon crisps evenly during the sautéing process.

   Tip: If the bacon is too slippery to cut, place it in the freezer for 10 minutes to firm it up.
3. 3Boil the udon noodles

   

   Bring a pot of water to a boil and cook the udon noodles until they separate. Use a strainer to remove them from the water once they are chewy and cooked through, then set aside for the sauce.

   Tip: Do not overcook the noodles; they should maintain a wonderful, firm chewiness.
4. 4Sauté the bacon

   

   In a pan without added oil, sauté the bacon pieces over low heat. Continue cooking until both sides are browned and the fat has rendered, creating a savory base for the dish.

   Tip: Using low heat helps render the bacon fat slowly without burning the meat.
5. 5Add butter to the bacon

   

   Once the bacon is browned, add a knob of butter to the pan. Allow it to melt and combine with the rendered bacon fat, creating a rich, aromatic base for the rest of the ingredients.

   Tip: The combination of bacon fat and butter adds a deep, savory flavor profile.
6. 6Stir-fry aromatics and mushrooms

   

   Add the sliced red onions and mushrooms to the pan containing the bacon and melted butter. Stir-fry over medium-low heat until the vegetables have softened and are well-coated in the buttery mixture.

   Tip: Sautéing the onions until translucent brings out their natural sweetness.
7. 7Incorporate truffle sauce

   

   Add a spoonful of black truffle sauce to the sautéed bacon, onions, and mushrooms in the pan. Stir well to ensure the aromatic truffle flavor is evenly distributed through the base of the dish.

   Tip: Black truffle sauce adds a deep, luxurious aroma; if you dont have it, you can omit it or use a small amount of mushroom paste as an alternative.
8. 8Create the creamy base

   

   Pour 200ml of milk into the pan over the sautéed bacon, onions, mushrooms, and truffle sauce. Bring the mixture to a gentle simmer over low heat to begin building the creamy sauce.

   Tip: Simmering on low heat prevents the milk from scorching and helps the flavors meld together perfectly.
9. 9Combine with noodles

   

   Add the pre-boiled, chewy udon noodles into the simmering creamy sauce in the pan. Gently toss or stir the noodles until they are well-coated and absorbing the rich sauce.

   Tip: Make sure to separate the udon noodles well after boiling to ensure they dont clump together when added to the sauce.
10. 10Melt in the cheese

    

    Place a single slice of cheese directly on top of the udon noodles and sauce. Allow it to melt into the mixture, which will thicken the sauce and add a delicious, savory creaminess.

    Tip: Using a slice of cheese is a simple, effective hack to achieve a rich, restaurant-style creamy texture without needing heavy cream.
11. 11Season and finish

    

    Sprinkle freshly ground black pepper and a pinch of salt over the creamy bacon udon. Give everything one last stir to combine, ensuring the noodles are perfectly coated and flavored before serving.

    Tip: Freshly cracked black pepper adds a necessary sharpness to cut through the richness of the cream and cheese.

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