• 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


  • 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.

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