Egg and Bacon Udon Brunch
Egg and Bacon Udon Brunch



  • 1 egg
  • 1 packet of udon noodles
  • ½ tsp veg oil
  • 2 rashers of streaky bacon
  • 2 oyster mushrooms
  • 1.5 tbsp instant noodle broth
  • 5 tbsp tinned sweetcorn
  • 1 shredded spring onion
  • Dried chilli flakes
  • Boil the egg for 6 mins, then cool until warm enough to handle before peeling. Set aside. Meanwhile, cook the noodles according to packet instructions and drain well. Add the oil to a frying pan and fry the bacon until crisp, and set aside too. Fry the mushrooms in the bacon fat until browned.
  • Add 300ml of water to a saucepan and bring to a simmer. Add the broth and corn, and cook for 1 minute. Add the cooked noodles to a bowl and pour in the broth and corn, followed by the halved egg, bacon, spring onion and mushrooms. Finish with some chilli flakes, and enjoy.
10 mins
1 serving

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