Gochujang Udon Carbonara with Organic Chicken
plus Eggs & Sesame Cucumber
- Eggs
- Sesame
- Soy
- Wheat
- Milk
Thick, chewy udon noodles are tossed in a creamy carbonara sauce built from eggs, gochujang aioli, miso, and freshly grated Parmesan—a bold East-West fusion that's richer and more complex than either tradition alone. Chopped seared chicken, scallions, and chili flakes finish each bowl, while a crisp sesame cucumber salad on the side cuts through the richness with cool, nutty contrast.
Ingredients
10 ounce
Organic Chopped Chicken Breast
2 unit
Eggs
(Contains: Eggs)
1 teaspoon
Korean Chili Flakes
1 unit
Mini Cucumber
1 tablespoon
Sesame Seeds
(Contains: Sesame)
3 unit
Miso Sauce Concentrate
(Contains: Soy)
12 ounce
Udon Noodles
(Contains: Wheat)
2 unit
Parmesan Cheese Block
(Contains: Milk)
2 clove
Garlic
2 unit
Scallions
2 unit
Gochujang Aioli
(Contains: Eggs, Soy, Wheat)
1 teaspoon
Sriracha
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Bring a medium pot of salted water to a boil. Wash and dry produce.
-
Trim and halve cucumber lengthwise, then thinly slice into ¼-inch-thick half-moons; place in a medium bowl. Add sesame seeds and a small pinch of salt; toss to combine. Set aside until ready to serve.
-
Thinly slice scallions, separating whites from greens. Peel and thinly slice garlic.
-
Heat a large dry, preferably nonstick, pan over medium-high heat. Add chicken*; cook, stirring occasionally, until browned and cooked through, 5-7 minutes.
-
Turn off heat; transfer chicken to a plate. Reserve 1 TBSP oil in pan (you’ll use it in Step 5).
-
In a large bowl, whisk together eggs, gochujang aioli, miso sauce concentrates, and half the chili flakes.
-
Using the medium holes of a box grater or a microplane, grate Parmesan into bowl with carbonara sauce. Whisk to combine.
- Once water is boiling, add udon noodles to pot. Cook until tender, stirring to gently break apart, 1-2 minutes.
- Reserve ½ cup noodle cooking water (1 cup for 4 servings), then drain.
-
Return pan used for chicken to stovetop over medium-low heat. Add scallion whites and garlic. Cook, stirring, until fragrant, 15-30 seconds.
-
Transfer drained noodles to pan; stir to combine.
- Stir carbonara sauce into pan with noodles. Continue to stir vigorously until combined.
- Stir in ¼ cup reserved noodle cooking water (½ cup for 4 servings) until combined.
- Add remaining reserved noodle cooking water; stir until sauce is creamy and has thickened, 10-20 seconds more. TIP: Depending on how coarsely or finely your Parmesan was grated, your sauce may appear slightly lumpy. This is OK, and it will not taste gritty!
- Divide udon carbonara between bowls. Garnish with scallion greens and chicken. Season with remaining chili flakes and Sriracha to taste. Serve with sesame cucumber on the side.
Customer reviews
Review summary
Updated on Oct 2026- Flavor: One reviewer felt the Asian and Italian flavors didn't meld well together, preferring a straight carbonara over the fusion approach.
- Suggestions: Keep the heat low when adding the carbonara sauce to avoid curdling — one reviewer noted the sauce split and would have preferred a smoother result.
