Sweetcorn, egg and bacon brunch udon
Udon noodles are given a thoroughly brunchy upgrade with crisp bacon, a jammy boiled egg, fried mushrooms and sweetcorn. Swap in a fried or poached egg if you prefer
- Preparation:
- Cooking:
- Total:
Ingredients
- 1egg
- small pack udon noodles
- ½tsp oil
- 2rashers streaky bacon
- 1large or 2-3 small oyster mushrooms
- 5 ½tbsp instant noodle broth, e.g. Clearspring tsuyu
- 5tbsp frozen or tinned sweetcorn
- 1spring onion, finely shredded
- dried chilli flakes or shichimi togarashi, to serve
Instructions
Step 1
Bring a pan of water to the boil and cook the egg for 6 mins, cool until warm and then peel. Meanwhile cook the noodles following pack instructions and drain. Put the oil in a frying pan, then fry the bacon on both sides until crisp, then put to one side. Fry the mushrooms in the bacon fat until nicely browned.Step 2
Bring 300ml of water to a simmer and add the broth and sweetcorn. Put the noodles in a bowl and pour in the broth and sweetcorn. Cut the egg in half and add it to the bowl along with the spring onion, bacon (cut it up if you like) and mushrooms. Finish with chilli flakes or shichimi togarashi, if you like.