• Udon noodles (fresh or cooked)2 portions
• Spinach1/4 bunch
• Buna shimeji mushrooms1/2 pack
• Bacon2 slices
• ★Minced garlic1/2 tsp
• ★Milk200 ml
• ★Parmesan cheese3 tbsp
• ★Butter20 g
• ★Black peppera pinch
• ★Kewpie Deep-Roasted Sesame Dressing6 tbsp
• Kewpie Silky Soft-Boiled Eggs2

1. 1

   Cut spinach into 5 cm lengths. Remove the stem ends from buna shimeji mushrooms and separate into small florets. Cut bacon into 2 cm wide pieces.

2. 2

   Melt 20 g butter in a frying pan over medium heat. Add minced garlic (1/2 tsp), spinach, buna shimeji mushrooms, and bacon, then stir-fry.

3. 3

   Add 200 ml milk, 2 tbsp of Kewpie Deep-Roasted Sesame Dressing, and 3 tbsp of parmesan cheese. Bring to a simmer.

4. 4

   Add 2 portions of udon noodles and simmer until the sauce becomes thick and creamy.

5. 5

   Transfer to a serving bowl, place 2 Kewpie Silky Soft-Boiled Eggs on top, sprinkle with a pinch of black pepper, and drizzle with the remaining 4 tbsp of Kewpie Deep-Roasted Sesame Dressing to finish.

As the sauce reduces and thickens, the noodles will coat better and the flavors will become more concentrated and balanced.

• Calories525 kcal
• Protein19 g
• Fat29 g
• Carbs47.5 g
• Sodium2.2 g