Spicy Bacon & Gochujang Udon Noodles
with Baby Bok Choy
Cooking time
15 minutes
Servings
2/4
Calories
770 /serving
Give us bacon and gochujang, and we'll guarantee good times in the kitchen. Fresh udon noodles are wonderfully thick and dense—a perfect match for smoky crisped rashers and fiery Korean chili paste, swirled with butter and cream. Go ahead and slurp.
We will send you:
- 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 2 Garlic cloves
- 225g Baby bok choy
- 2 Scallions
- 225g Fresh udon noodles
- 15g Gochujang
- 15ml Tomato paste
- 60ml Heavy cream
Contains: Milk • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
53 g
Saturated Fat
23 g
Sodium
730 mg
Total Carb
58 g
Sugars
5 g
Protein
15 g
Fibre
5 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- Add the noodles; stir gently to separate.
- Boil, 6 to 8 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Cook the bacon
- Meanwhile, small-dice the bacon.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the bacon* and cook, stirring occasionally, 3 to 5 min., until golden and crispy.
- Transfer to a paper towel-lined plate, leaving any drippings in the pan. Reserve the pan.
Mise en place
- Meanwhile, mince the garlic.
- Remove the root ends of the bok choy; roughly chop.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Sauté the vegetables & combine the noodles
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the bok choy, garlic and white bottoms of the scallions.
- Sauté, 2 to 3 min., until beginning to wilt; season with S&P.
- Add the tomato paste and sauté, 1 to 2 min., until dark red.
- Add the cream, gochujang and ¼ cup water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until combined.
- Add the noodles and 2 tbsp butter (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until combined.
Plate your dish
- Divide the noodles between your bowls.
- Garnish with the bacon and green tops of the scallions. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
