WHAT YOU NEED

  • 2 packs (200 g each) soft udon noodles
  • 1 ½  link lap cheung (Chinese sausage) OR 2 strips of regular bacon
  • 2/3 cup Ontario Asiago cheese, shaved
  • 4 tbsp whole milk or cream
  • 2 ½ tsp miso paste
  • 2 egg yolks
  • 2 tbsp olive oil
  • salt and pepper, to taste
  • 2 stalks parsley, finely chopped

INSTRUCTIONS

  • In a bowl, combine cheese, milk, miso paste and egg yolks together, saving a little of the cheese for garnish.
  • With a fork, gently fold all the ingredients together into a single mixture, ensuring it is thoroughly mixed. Set aside.
  • In a small pot, blanch udon noodles quickly until all the noodles are evenly separated.  Noodles should be slightly al dente (firm). Immediately run under cold water and set aside.
  • Dice lap cheung into small pieces. In a frying pan, slowly cook until crisp, remove, and set aside.
  • Using the same pan, on medium heat, add olive oil followed by udon noodles and sauté.  Add crisped, diced sausage and salt and pepper to taste. Remove from heat.
  • Add noodles and sausage to bowl of cheese mixture and fold delicately until all noodles are completely covered and mixture thickens slightly to a creamy consistency.
  • Plate and garnish with parsley, extra cheese and fresh-ground black pepper.

Dairy Inspiration

Tomato sauce and pasta in a black iron skillet, placed on a wooden table

Local Kingston: Atomica Takes Bold Flavour in a New Direction

Once the capital city of the province of Canada, Kingston has been quietly reinventing itself, and you can see it in its local food scene.

Read the article
Freshly harvested apples in bins

Ontario's Fall Fruit Harvest is Here!

Those of us who call Ontario home are frankly spoiled by the splendour of our fall harvest.

Read the article

VQA Ontario Wines and Artisan Cheese: The Fall 2019 Pairing List

Universally loved and craved around the world, the art of pairing distinctive wines with exquisite cheeses is ancient, going back thousands of years. While the symbiosis is both evident and beloved, many of us find the art of pairing wines with cheeses daunting, an art form reserved for the highly experienced and sophisticated, served to the rest of us on rare occasions.

Read the article