Ingredients
Units
Scale
For the sauce:
- 2 tbsp mayo
- 1 egg yolk
- 2 garlic cloves, minced
- 1 tbsp parmesan
- 2 tsp light soy sauce
- 1 tsp maple syrup
- 1/2 tsp rice vinegar
- 1 tbsp chili oil
For the noodles and toppings:
- 2 packs wet udon noodles
- 2 sausages
- 100 g pancetta
- 1/2 stock cube
- 1 scallion, greens only, sliced
- 2 eggs, softboiled for 6 mins
- 1 liter water
Instructions
- Combine the mayo, egg yolk, minced garlic, light soy sauce, maple syrup, rice vinegar, chili oil, and grated parmesan.
- Dissolve 1/2 stock cube in boiling water. Softboil eggs for 6 minutes. Cook udon according to package instructions. Strain but reserve broth.
- Cook sausages on all sides over medium heat, about 5.5 on an electrical stove, for 5 minutes on each side. About halfway when turning the sausages, add pancetta and cook for 5 minutes.
- Divide sauce over bowls and pour over broth until 3/4 full. Layer in noodles and top with sausage, pancetta, scallion greens, extra parmesan cheese, and chili oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes