Pan fry your bacon and chicken breast until golden. Set aside.
Boil your udon according to packet instructions, then drain.
Make your carbonara sauce — mix together: 1 egg, 20g parmesan, Black pepper
Let your udon cool for 1–2 minutes.
Pour the sauce over and toss until creamy and well coated.
Top with your bacon and 50g chicken breast.
Add any optional toppings if you have the calories for it.
