Creamy Rose Bacon Udon. Bouncy udon noodles in a smooth savoury tomato cream sauce with bacon, onions, garlic, fresh tomatoes, and zucchini.
It’s an indulgent main dish that will truly hit the spot. Fantastic for dinner or lunch. Ready in just over 30 mins. If you enjoy bacon with udon, then this is the dish for you!
If you’ve been following my blog for awhile, you’ll know that I love udon. I think it must be my number one favourite noodle to eat aside from ramen.
So, I had to create an Italian-Asian fusion dish featuring these noodles with my favourite cream sauce to date – Rosé. There is something so good about these chewy tender noodles smothered in that savoury creamy tomato sauce with bacon. Udon and bacon are such an underrated match-made in heaven!
Easy to make!
My creamy tomato bacon noodles are simple to cook, and they don’t require many ingredients. This dish comes together in just over 30 minutes or less if you’re fast at preparing your ingredients. The cooking process only takes about 15 minutes. Since we are soaking the frozen udon in hot boiling water to loosen them, so they won’t need much time to cook in the sauce.
Ingredients
For my rose bacon udon noodles, you’ll need the follow ingredients:
- frozen udon cakes
- bacon
- tomato
- zucchini
- onion
- garlic
- 18% heavy cream
- Good quality marinara sauce
- Salt to taste
- Optional: parmesan cheese, as needed
How to make Creamy Rose Bacon Udon
- Soak frozen udon cakes in hot boiling water just until loosened. Strain immediately. Set aside.
- Over medium high heat, cook bacon until dark pink - about 5-7 minutes.
- Add garlic and onions. Fry until onions are translucent.
- Toss in diced zucchini and sliced tomatoes. Fry for a couple minutes.
- Pour in heavy cream and marinara sauce. Mix and simmer for 10 minutes over medium heat, uncovered. Stirring occasionally.
- Once the sauce is slightly thicker, season with salt to taste.
- Add strained udon. Mix well and remove off heat immediately. Optional, garnish with freshly grated parmesan cheese. Enjoy!
Extra hungry? Add more noodles:
- Add an extra 250 grams frozen udon or 1 more frozen udon cake. There will be just enough sauce to coat the extra noodles
Tips
Below are tips on making my rose bacon udon recipe:
Frozen udon is highly recommended!
Whenever I cook with udon, I always use frozen udon as the texture is much bouncier and chewier than the vacuumed sealed shelf-stable kind. You can purchase frozen udon in the frozen section at most Asian grocers.
Do not boil your frozen udon!
For this recipe, soak or blanch your frozen udon noodles in hot boiling water just until loosened. Then strain immediately.
Since we’re cooking it in the sauce later, we want to avoid overcooking them.
Heavy Cream is recommended
I know I’ll receive some questions if milk can be used and it can BUT I don’t recommend it. Otherwise you’ll be standing at the stove for a very long time to reduce it.
There is also a much richer taste in cream that gives this dish a wonderful taste that you won’t be able to achieve with milk unfortunately.
Good Quality Marinara Sauce is Key!
Have you ever had a marinara sauce that lacked flavour and depth? I have and it’s not that great especially when you’re hoping for a delicious meal. So for this dish, I would advise to buy a good quality marinara sauce that you love and enjoy.
FAQ
Below are frequently asked questions about this rose cream udon with bacon:
Where do I buy frozen udon?
Most Asian grocers will carry this item in their frozen section.
Can I make this dairy-free?
Yes you can omit the parmesan cheese and use your favourite unflavoured dairy-free cream. You can even substitute the cream with a cashew cream.
May I omit the zucchini?
Yes, go ahead! You can even substitute with broccoli or another green of your choice that doesn’t release too much flavour to offset the tomato cream sauce.
Do I need to use onion or garlic?
Yes and yes. These aromatics offer a wonderful flavour profile to this dish to balance the savouriness of the bacon. I wouldn’t skip these ingredients unless you’re intolerant to them.
May I use another type of protein?
Bacon is highly recommended for this recipe; however if you’re looking for healthier alternatives, chicken thigh, chicken breast or pork will work too. You may also use ham or sausages.
Other Udon recipes you may like!
If you enjoyed this bacon rose udon recipe, you may enjoy these other dishes:
ROSE TTEOKBOKKI
UDON CARBONARA
CREAMY BLACK GARLIC MUSHROOM UDON
SOY EGG UDON STIR FRY
BLACK PEPPER BEEF UDON
GARLIC SHRIMP TOFU UDON NOODLES
SESAME SAUSAGE UDON STIR-FRY
BASIL ROSE PASTA
GARLIC BUTTER SHRIMP UDON
Try it!
Well, I hope you give my Creamy Rose Bacon Udon a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed my creamy tomato bacon udon, please share it with your family and friends or on social media!
Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my Rose bacon udon recipe, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
*This post for my Creamy Udon with Tomato and Bacon contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs
Creamy Rose Bacon Udon
Ingredients
- 500 grams frozen udon noodles soaked in hot water
- 1 cup bacon chopped
- 1 ½ cups tomato sliced into wedges
- 1 cup zucchini diced
- ½ cup yellow onion sliced thinly
- 3 cloves garlic sliced thinly
- 250 ml heavy cream 18% kind
- 1 cup marinara sauce good quality kind
- Salt to taste
- freshly grated parmesan cheese Optional
Extra hungry? Add more noodles:
- +250 grams frozen udon noodles There will be enough sauce to coat the extra noodles
Instructions
- Soak frozen udon cakes in hot boiling water just until loosened. Strain immediately. Set aside.
- Over medium high heat, cook bacon until dark pink - about 5-7 minutes.
- Add garlic and onions. Fry until onions are translucent.
- Toss in diced zucchini and sliced tomatoes. Fry for a couple minutes.
- Pour in heavy cream and marinara sauce. Mix and simmer for 10 minutes over medium heat, uncovered. Stirring occasionally.
- Once the sauce is slightly thicker, season with salt to taste.
- Add strained udon. Mix well and remove off heat immediately. Optional, garnish with freshly grated parmesan cheese.
Mariam
Wow this was so creamy, tasty and smoky because of the bacon! Such an easy dish.