Vegan Carbonara with Udon Noodles
This creamy vegan carbonara with udon noodles is an Asian twist on a classic Italian dish. Topped with savoury pecan bacon, this dairy free, egg free carbonara will be your family's new favourite easy dinner.
Servings: 2
Ingredients
- 500 g udon noodles (frozen)
- 3 tbsp olive oil
- 1/2 tbsp minced garlic
- 1/4 cup all purpose flour
- 2 cups oat milk
- 2-4 tbsps nutritional yeast
- 1/2 tsp black salt
- 1/4 tsp salt or to taste
- black pepper to taste
- 1 cup frozen corn
Pecan Bacon
- 1/2 cup pecans (chopped)
- 1/2 tbsp olive oil
- 1 tsp soy sauce
- 1 tsp maple syrup
- 1 tsp sriracha
- 1/4 tsp paprika
- 1/4 tsp liquid smoke
- 1/8 tsp garlic powder
Instructions
- To make the pecan bacon mix all the ingredients together in a bowl. Let marinade for 10 mins.
- Then spread out evenly on to a parchment lined baking sheet. Bake at 350F for 6-7 mins stirring halfway through until golden brown, make sure to watch it carefully as it will burn if left in to long. It will crisp up as it cools completely on the baking sheet.
- Place the two frozen bricks of udon noodles on a microwave safe plate. Microwave for 3-4 mins or until thawed and noodles easily separate. Set aside.
- Heat a large non stick frying pan over medium high heat with olive oil and minced garlic. Cook for 1 min or until fragrant.
- Stir in the flour and cook for 1 min.
- Slowly add the oat milk whisking constantly to get rid of any lumps. Bring to boil and cook for 5 mins or until sauce thickens.
- Stir in nutritional yeast, black salt, salt and pepper. If the sauce becomes too thick just stir in 1/4 -1/2 cup of oat milk to thin. Taste and adjust seasonings.
- Add the thawed udon noodles and corn, stir until combined and heated through.
- Serve topped with pecan bacon and fresh parsley.
Video
Notes
- Instead of microwaving the frozen udon noodles, you can thaw them overnight in the fridge or boil them for 2-3 mins to loosen and then strain immediately as they will continue to cook in the pan.
- If sauce gets too thick add 1/4 - 1/2 cup more of plant milk and if the sauce is too thin, just cook it for a few minutes longer.
- If you don’t like pecans or are allergic to them, feel free to use your favourite store bought vegan bacon, smoked tofu, tempeh bacon, mushroom bacon, or even vegan ham.