10 Minute Spicy Creamy Bacon Udon
This bowl of Spicy Creamy Bacon Udon might be the most satisfying bowl in 10 minutes. If you’re craving speedy noodles that are creamy, flavorful, and only uses pantry ingredients, this bacon udon is the answer. Thick, chewy udon noodles soak up a gochujang cream sauce that’s smooth and perfectly spiced. The crispy bacon bits adds a smoky crunch in every bite. This is the weeknight udon dish that will feel just like a special treat.
Korean-Japanese Fusion Spicy Bacon Udon
This spicy Gochujang Bacon Udon is a best mix of Korean and Japanese flavors. If you know me, you know I LOVE udon, especially simple udon recipes you can make in under 20 minutes. This recipe is exactly it, combining bouncy udon noodles with crispy bacon bits and the creamiest sauce with a kick. It takes 10 minutes to whip up this savory, creamy bowl, and the best part is that it’s made with the simplest ingredients you already have in your pantry and fridge. With such a convenient recipe, who can say no to this chewy, spicy bite?
Spicy Bacon Udon Ingredients
- 4 slices bacon chopped
- 2 pack udon noodles about 400 g total
- 2 cloves garlic minced
- 2 stalks green onion white and green parts separated, chopped
- 1 tbsp Korean Red Chili Paste gochujang
- 1 tsp Korean Chili Flakes gochugaru
- 1 cup heavy cream
- Salt & black pepper to taste
Bacon Bits
Bacon bits adds so much extra flavor and texture to this bowl of noodles. You can either use full strips of bacon for a meatier bite, or save some time with a ready-made bacon crumble, like Schneider’s Real Bacon Crumble. Either way, you want the smoky, salty bite to balance the spicy creaminess.
Crisping the bacon renders out the yummy bacon fat that makes the base of our cream sauce. I sautéed the green onions in the bacon fat left in the pan, so it absorbs all the cured umami flavors.
Gochujang Cream Sauce
If you’re looking for a sauce for udon that’s spicy, creamy, but not overwhelmingly heavy, this gochujang cream sauce is it. The ingredients are so simple, you’ll only need gochujang, gochugaru, black pepper, and heavy cream. It’s smooth, comforting, and just the right amount of spicy. I can’t help licking it off the spatula when I’m cooking!
If you don’t want to use heavy cream, coconut milk is a great alternative. It still makes the sauce smooth and rich, and adds a natural sweetness.
Frozen Udon
Udon might the best noodle to pair with a spicy creamy sauce like this dish. If you’ve never had udon, it’s a thick Japanese wheat noodle. The sticky, starchy surface of the udon noodles makes it easy to pick up thick, creamy sauces after cooking. The thickness and bounciness of the noodles makes it so fun to eat. It might be one of my favorite noodles!
My go-to is frozen udon from the freezer section of Asian supermarket. They don’t break as easily, and absorb sauces more easily. Before cooking, I pour hot water over it to separate the noodles. It reduces cooking time, and keeps it from being soggy. You can use dried udon as well, but it doesn’t have the same bounciness you get with the other varieties.
How To Make Spicy Creamy Bacon Udon
- Pour hot water over the frozen udon noodles to loosen them, then drain and set aside.
- In a pan over medium heat, cook the chopped bacon until crispy and golden. Remove and set aside, leaving the rendered bacon fat in the pan.
- Add the white parts of the green onion and garlic to the pan. Sauté for 1–2 minutes until fragrant.
- Stir in the gochujang and gochugaru, mixing well with the aromatics. Gradually pour in the cream, stirring until the sauce is smooth and spicy.
- Add the udon noodles to the sauce and toss until fully coated and creamy. Season with salt and pepper to taste, then finish with the crispy bacon and the green parts of the onion.
More Fusion Recipes Ready in 20 Minutes
10 Minute Spicy Creamy Bacon Udon
By Tiffy Cooks
Ingredients
- 4 slices bacon chopped
- 2 pack udon noodles about 400 g total
- 2 cloves garlic minced
- 2 stalks green onion white and green parts separated, chopped
- 1 tbsp Korean Red Chili Paste gochujang
- 1 tsp Korean Chili Flakes gochugaru
- 1 cup heavy cream
- Salt & black pepper to taste
Instructions
- Pour hot water over the frozen udon noodles to loosen them, then drain and set aside.
- In a pan over medium heat, cook the chopped bacon until crispy and golden. Remove and set aside, leaving the rendered bacon fat in the pan.
- Add the white parts of the green onion and garlic to the pan. Sauté for 1–2 minutes until fragrant.
- Stir in the gochujang and gochugaru, mixing well with the aromatics. Gradually pour in the cream, stirring until the sauce is smooth and spicy.
- Add the udon noodles to the sauce and toss until fully coated and creamy. Season with salt and pepper to taste, then finish with the crispy bacon and the green parts of the onion.
