Steps

1. Arrange 100g dried udon noodles in a tray or a container filled with water, then soak them in water for 20 minutes. 【Tip!】 Soaking the dried noodles gives them a bouncy texture, just like fresh noodles. You can skip this step if you're short on time, but we highly recommend trying it.
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2. While the dried noodles are soaking, cut 40g bacon into your desired size.
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3. Place the cut 40g bacon into a frying pan without oil and fry until fragrant. 【Tip!】 Frying the bacon in its own fat without added oil prevents splattering and brings out a savory aroma.
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4. Set aside the fried bacon on a small plate.
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5. In a separate heatproof dish, combine 35g cream cheese, 2/3 tsp chicken stock, 1/3 tsp Hondashi (Japanese soup stock), and 2 tsp olive oil.
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6. Heat the heatproof dish with the ingredients from step 5 in a microwave for 30 seconds.
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7. Mix the heated ingredients until creamy.
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8. Separate the egg into white and yolk, then add and mix 1 egg white into the creamy sauce. 【Tip!】 Adding the egg white helps the sauce thicken with the heat from the udon, resulting in a richer and creamier finish.
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9. Add the pre-soaked dried udon noodles to boiling water and boil for about 5 minutes.
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10. Drain the cooked udon and place it into the bowl containing the sauce prepared in step 8.
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11. Use the heat from the udon to thoroughly mix the sauce and noodles.
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12. Top the udon with the reserved fried bacon and the separated 1 egg yolk.
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13. Finish by sprinkling plenty of black pepper.
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14. Taste and if needed, sprinkle with Ajishio (seasoned salt) to taste.
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