Sort ingredients
betina
QR Code
Listen
Pdf
Get all your ingredients and equipment ready.
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a high heat and boil a kettle.
Once hot, add your bacon lardons and cook for 4-5 min or until starting to crisp.
Add your udon noodles to a large bowl, cover them with boiled water then set aside to soak for 4-5 min.
Drain the soaked noodles.
Peel and finely slice (don't chop!) your garlic then trim and slice your spring onion[s].
Once the bacon is starting to crisp, add the sliced garlic and cook for 1 min or until fragrant.
Once fragrant, add your gochujang paste.
Add the drained noodles and your blanched peas to the pan and cook for 1-2 min or until warmed through.
Once warmed through, add your crème fraîche, half your grated Italian hard cheese and a very generous grind of pepper.
Give everything a good mix up.
Serve the creamy carbonara-style bacon & gochujang udon.
Garnish with the sliced spring onion, your toasted sesame seeds and the remaining grated Italian hard cheese.