Weeknight Dinners
Mushroom Udon Carbonara with Crispy Bacon
A no-cream carbonara style bowl with chewy udon, mushrooms and crispy bacon. Rich, savoury and very easy to love.
Serves
3
Prep
10 mins
Cook
20 mins
Ingredients
Base
• 500 g frozen udon noodles
• 60 g butter
• 6 garlic cloves, finely chopped
• 200 g mushrooms, sliced
• 240 g Greek yoghurt
• 30 ml oat milk or other plant milk
• 4 spring onions, sliced
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 120 ml chicken or vegetable stock
• 1 tbsp cornflour mixed with 1 tbsp water
Optional toppings
• 100 g streaky bacon, cooked until crisp
• 3 eggs, soft boiled
• Sesame seeds
• Shredded nori or seaweed
• Grated Parmesan
Method
1. Cook the udon according to the packet instructions, then rinse briefly in cold water and set aside.
2. Melt the butter in a large frying pan over a medium heat. Add the garlic and mushrooms and cook for 2 to 3 minutes, until fragrant and softened.
3. Stir in the oyster sauce, soy sauce and stock. Season with black pepper and a small pinch of salt if needed.
4. Add the yoghurt and plant milk, stirring until the sauce is smooth. Bring to a lively simmer for about 3 minutes.
5. Add the udon and toss over a medium-high heat. Stir in the cornflour slurry and cook until the sauce thickens and clings to the noodles.
6. Serve with the bacon, eggs, spring onions, sesame seeds, seaweed and Parmesan, if you like.
Good For You Note
Mushrooms contribute selenium and ergothioneine, two compounds valued for antioxidant support, and Greek yoghurt keeps the sauce creamy while also adding protein and calcium. If you top it with eggs, you also get choline, which supports brain and nervous system health.