Recipes

Miso Carbonara Udon

10 min Serves 2 Easy Truffle and Black Garlic

Creamy, glossy, deeply savoury and ready in minutes — this Miso Carbonara Udon is one of those weeknight recipes that feels wildly indulgent but comes together with pantry staples. 

Asian Fusion Noodles Quick

Creamy, glossy, deeply savoury and ready in minutes — this Miso Carbonara Udon is one of those weeknight recipes that feels wildly indulgent but comes together with pantry staples. It is comfort food with a Japanese-Italian twist: silky udon noodles, rich egg yolk sauce, mellow white miso and the unmistakable depth of truffle rāyu.

It is quick enough for busy nights, but elegant enough to feel like something you would order at a cosy little restaurant. The trick is keeping the pan off the heat when the egg mixture goes in, then finishing with a generous drizzle of Truffle and Black Garlic Rāyu so the aroma, chilli and savoury crunch stay vibrant.

Truffle and Black Garlic
Used in this recipe
Truffle and Black Garlic
Earthy, savoury and deeply umami. Handmade in Perth WA with black garlic, truffle oil, crispy aromatics, chilli and sesame.
Shop Now - $21.95

The Recipe

Ingredients

  • 200g fresh udon noodles
  • 150g bacon lardons
  • 2 egg yolks + 1 whole egg
  • 1 tbsp white miso paste
  • ½ cup finely grated parmesan, plus extra to serve
  • 2 tbsp reserved noodle water, plus extra if needed
  • Freshly cracked black pepper
  • 2 tbsp Truffle & Black Garlic Rāyu
  • 2 tbsp crushed seaweed or nori, optional
  • 2 extra egg yolks, for serving

Method

  1. FOR THE NOODLES
  2. Bring a large pot of salted water to the boil and cook the udon according to packet instructions. Reserve a few tablespoons of cooking water before draining.
  3. FOR THE SAUCE
  4. Meanwhile, cook the bacon lardons in a pan over medium heat until the fat renders and the bacon is golden and crisp. Remove the pan from the heat but keep the rendered fat in the pan.
  5. In a bowl, whisk together the egg yolks, whole egg, miso and parmesan until smooth and thick.
  6. Add the hot drained udon directly into the bacon pan, off the heat. Toss gently to coat the noodles in the rendered fat.
  7. Pour in the egg mixture and toss quickly and continuously.
  8. The residual heat will create a silky sauce. Add reserved noodle water as needed to loosen and create gloss.
  9. TO SERVE
  10. Plate the noodles and make a little nest in the top of each bowl. Carefully add the extra egg yolks.
  11. Finish with black pepper, extra parmesan, a drizzle of Truffle & Black Garlic Rāyu and a pinch of crushed seaweed if using. Serve immediately.

Why It Works

This dish borrows the best part of carbonara — the silky egg-and-cheese sauce — and gives it a Japanese-inspired pantry twist. Udon brings bounce and body, white miso adds mellow depth, parmesan brings salty richness and the bacon gives everything a savoury base without needing a long cook time.

The Truffle & Black Garlic Rāyu is the finishing layer. Don’t cook it into the sauce. Drizzle it at the end so the truffle aroma, black garlic sweetness, chilli warmth and crispy aromatics stay bold, glossy and unmistakably delicious.

Make It Yours

  • Can I make it without bacon? Yes. Sautéed mushrooms are the easiest vegetarian swap and work beautifully with the miso, parmesan and truffle rāyu.
  • Does it have to be udon? Fresh or vacuum-packed udon gives the best chewy texture, but thick ramen or spaghetti can work in a pinch.

Not A Rulebook

How do I stop the sauce scrambling? Keep the pan off the heat when the egg mixture goes in and toss quickly. If it feels too thick, loosen with a splash of hot noodle water.


How do I get a thick silky sauce consistency? Use room temperature eggs if possible for a smoother sauce.Reserve more noodle water than you think you need; a splash helps loosen and gloss the sauce.

Truffle and Black Garlic
Want extra heat?
Truffle and Black Garlic
Luxury meets crunchy goodness. This is your everyday upgrade—turned all the way up. Deep, rich, and unapologetically indulgent, our Truffle & B...
Shop Now - $21.95

Rāyu FAQ

What is Rāyu?

A crunchy chilli oil made to add heat, texture and deep savoury flavour to almost anything.

How do I use it?

Spoon it over eggs, noodles, rice, dumplings, pizza, BBQ, roast vegetables or anything that needs a savoury lift.

Is it very spicy?

It brings warmth and flavour first. Heat varies by flavour, so start with a little and add more as you go.

Do I need to cook with it?

No. It is ready to spoon straight from the jar, but it also works beautifully stirred into sauces, marinades and dressings.

About This Product

Is it gluten free? Yes. Vegan? Yes. MSG free? Yes. Check the full ingredients list on the product page for complete allergen info.

Where is it made? Every jar is made in small batches in, Perth WA, using 100% natural ingredients. No artificial anything.

Does the Truffle & Black Garlic Rāyu need refrigeration? Store at room temperature under 40°C and use a clean, dry spoon. Always check the product label for full storage and allergen information.

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