Directions
Bacon: Heat a pan over medium heat, add 4 slices of bacon and cook until crispy. Remove and set aside, leaving the pan on.
Vegetables: Dice 100g mushrooms and ½ bunch asparagus. Add to the bacon pan and cook for 3-5 minutes. Keep the vegetables in the pan with the heat on medium-low.
Udon: Loosen udon by soaking in boiling water for 3 minutes.
Sauce: Whisk 1 egg yolk, 1 egg, 1 tsp miso paste and ¼ cup grated parmesan cheese in a bowl.
Finish off: Remove the pan from direct heat. Add the miso/egg sauce and udon noodles to the pan, mixing gently but quickly and tossing continuously to coat the noodles. Add a splash of udon water if needed to loosen the sauce. Pop back on the heat if the cheese hasn’t melted. Serve in bowls and top with fresh cracked pepper.