Creamy Udon Carbonara: Miso Noodles Recipe That’s Chewy and Delicious

By Rachael Lake — Founder of Takeout Kit (Forbes, TechCrunch, BuzzFeed)

This creamy miso carbonara udon is carbonara made with thick, chewy udon instead of spaghetti. The sauce is egg yolk, parmesan, bacon fat, and a couple tablespoons of miso, tossed with the hot noodles until it turns silky and coats every strand. Add sliced mushrooms or peas if you want some vegetables in there.

What Is Miso Udon Carbonara?

Traditional Italian carbonara is made with guanciale or pancetta, egg, and cheese. This version keeps the egg and cheese, uses bacon, adds miso, and swaps the pasta for udon. This recipe post has been a long time coming. It’s inspired by a restaurant in downtown Los Angeles’s Little Tokyo, and when we saw Myojo udon noodles at our local 99 Ranch, we had to try making something like it at home.

About Myojo Udon Noodles

Thank you to Myojo for collaborating and sharing your miso carbonara udon recipe and udon noodles with us! For a little background, Myojo was founded in Japan and has been making noodles since 1950. The noodles they make in the USA are the same ones they supply to Japanese restaurants.

What Ingredients and Equipment Do You Need?

Here’s what goes into this Creamy Bacon Miso Udon:

• 1 package of frozen udon noodles: Thick and chewy, and they hold onto the sauce.

• 6 slices of cooked bacon, crumbled: Smoke, salt, and some crunch.

• 2 tablespoons of miso paste: This is what makes it miso carbonara. It adds a salty, savory edge to the egg sauce.

• 2 tablespoons of parmesan cheese, freshly grated: Freshly grated melts into the sauce and adds a nutty, salty note. Parmigiano Reggiano is a good alternative.

• 1 egg yolk: The yolk is what makes the sauce silky enough to coat the noodles.

• 1 tablespoon of bacon fat: Whisked into the sauce for more bacon flavor.

• 1 green onion, thinly sliced: Green onion adds a fresh, slightly sharp contrast to the rich sauce.

• 1 teaspoon of freshly ground black pepper: The classic carbonara finish.

• 1 tablespoon of olive oil: Olive oil helps to sauté the bacon and combine all the ingredients smoothly.

For equipment, you'll need:

• 1 non-stick skillet or wok: For warming the bacon and tossing the noodles without sticking.

• 1 pot for boiling water: For the udon.

• 1 colander or strainer: To drain the cooked noodles.

Cooking the Udon and Bacon

Udon cooks fast, so have everything ready before the noodles go in:

1. Bring a large pot of water to a boil: Use enough water to allow the noodles to move freely and cook evenly.

2. Add the frozen udon noodles to the pot: Cook according to the package instructions, usually about 2-3 minutes, until tender but still chewy.

3. Drain the noodles: Once cooked, drain the noodles in a colander or strainer and set them aside. This prevents them from becoming mushy.

4. Heat the olive oil: In a non-stick skillet or wok, heat the olive oil over medium heat.

5. Add the cooked bacon: Stir the cooked bacon into the skillet, allowing it to combine with the oil and release its flavor.

6. Combine with the noodles: Add the cooked noodles to the skillet and stir to coat them evenly with the bacon and oil.

Making the Miso Carbonara Sauce

The sauce comes together in one bowl, and the heat from the noodles does the rest:

1. Whisk the sauce ingredients: In a small bowl, whisk together 2 tablespoons of miso paste, 2 tablespoons of freshly grated parmesan cheese, and 1 egg yolk until smooth.

2. Add the bacon fat: Whisk in 1 tablespoon of bacon fat until well combined.

3. Stir in the green onion: Add the thinly sliced green onion to the bowl and stir to combine.

4. Combine with the noodles: Add the cooked noodles to the bowl, stirring to coat them evenly with the sauce. The heat from the noodles will help to thicken the sauce and create a silky texture.

5. Season with black pepper: Finish with freshly ground black pepper to taste.

Where to Buy Myojo Udon

When you try this miso carbonara udon, I’d love to hear how it went in the comments below. Some of these ingredients can be hard to find at a regular grocery store, so I’ve added a few links to specialty Amazon products below. You can also find Myojo udon noodles locally; check out this link for more info on where to buy.

This carbonara udon recipe brings together the best of Italian and Japanese cuisines, creating a unique and delicious fusion dish. Whether you prepare it for a special occasion or simply enjoy a comforting meal at home, this dish is sure to impress. For more fusion recipes, check out our collection of Fusion Recipes. If you need quality ingredients, visit our Amazon store.

How Do You Store and Reheat Miso Udon Carbonara?

Miso Udon Carbonara is best served immediately, garnished with freshly grated parmesan cheese and a sprinkle of scallions. If you need to store the dish, it can be refrigerated for up to 4 days and reheated in the microwave. However, please note that the texture and consistency of the dish may change after refrigeration. To reheat, simply microwave the dish for 30-60 seconds, or until the sauce is warm and the noodles are heated through.

Texture Tips

Most texture problems come down to the noodles, the bacon, and how long you stir:

• Cook the Udon Noodles Properly: Follow the package directions and pull them while they’re still tender and chewy.
• Crisp the Bacon Just Right: Cook the bacon until it’s crispy but not overdone, so it still holds up against the creamy sauce.
• Avoid Overmixing: Overmixing the sauce can lead to a thick, sticky consistency. Mix just until the ingredients are well combined for the best results.

Troubleshooting and Swaps

• If the sauce is too thick, add a little more pasta cooking water to thin it out.
• If the sauce is too thin, add a little more miso paste or parmesan cheese to thicken it.
• If you don't have miso paste, you can substitute it with a combination of soy sauce and sake.
• If you don't have parmesan cheese, you can substitute it with other hard cheeses like Pecorino Romano or Grana Padano.

Some variations you can try to make the dish your own include:

• Adding some diced vegetables like bell peppers or mushrooms to the pan with the bacon and garlic.
• Using different types of noodles, such as rice noodles or soba noodles, instead of udon noodles.
• Adding some spice to the dish with a sprinkle of red pepper flakes or a dash of hot sauce.
• Using white miso for a lighter, gentler flavor.

You can also add cooked chicken, shrimp, or tofu for more protein, or top it with cooked vegetables or pickled ginger.

More miso & noodle dishes: Love miso? My spicy miso ramen is the soup version of this umami bomb. For a rich Japanese noodle soup, try my easy tonkotsu ramen. And for another noodle dish that’s better than takeout, don’t miss my authentic pad thai.

Print Recipe

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Udon Noodle Carbonara

A fusion of chewy Japanese udon noodles and decadent Italian carbonara

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Italian, Japanese

Keyword: Noodles

Servings: 4 people

Equipment

• Prep bowls
• Chef's knife
• Cookware set
• Colander

Ingredients

• 2 servings Myojo Jumbo Udon Noodles
• 2 slices Bacon
• ½ cup Onion
• ⅓ cup Mushrooms
• 1 cup Milk (or half & half)
• ½ tablespoon Parsley minced, for garnish
• 1 tablespoon Myojo Signature Miso Ramen Soup Base (miso paste can be used as a substitute)
• 2 Eggs
• 1-2 tablespoon Parmesan Cheese (grated)
• Salt and Pepper for taste

Instructions

• Break eggs into a bowl, and whisk in Parmesan cheese.
• Thinly slice onions and mushrooms. Cut bacon to about ¼ inch in width.
• Follow the Cooking Instructions on the back of the packaging to boil the Udon. Once boiled, place the Udon in a colander and drain.
• Fry the bacon in a frying pan. When the fat from the bacon has rendered, add onions and mushrooms and continue frying.
• Once the bacon and vegetables are cooked, pour in milk (or half & half) and Miso Ramen Soup Base (or Miso paste), add udon and continue frying.
• Turn off the heat, add in the egg and Parmesan cheese mixture from Step 1 and stir quickly to prevent the eggs from cooking. Season with salt and pepper to taste.
• Garnish with parsley and enjoy!

What to Drink With Miso Udon Carbonara

A medium-bodied red like pinot noir or a GSM, or a dry Riesling or Sauvignon Blanc.

Are you looking for more delicious global recipes? Be sure to check out the complete list.

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