Try this sweetcorn, egg and bacon brunch udon recipe, then discover marinated tofu with udon noodles and greens, ginger chicken noodle salad and kimchi noodles. Next try more brunch recipes.

Sweetcorn, egg and bacon brunch udon recipe


  • 1 egg
  • small pack udon noodles
  • ½ tsp oil
  • 2 rashers streaky bacon
  • 1 large or 2-3 small oyster mushrooms
  • 1½ tbsp instant noodle broth, e.g. Clearspring tsuyu
  • 5 tbsp frozen or tinned sweetcorn
  • 1 spring onion, finely shredded
  • dried chilli flakes or shichimi togarashi , to serve


  • STEP 1

    Bring a pan of water to the boil and cook the egg for 6 mins, cool until warm and then peel. Meanwhile cook the noodles following pack instructions and drain. Put the oil in a frying pan, then fry the bacon on both sides until crisp, then put to one side. Fry the mushrooms in the bacon fat until nicely browned.

  • STEP 2

    Bring 300ml of water to a simmer and add the broth and sweetcorn. Put the noodles in a bowl and pour in the broth and sweetcorn. Cut the egg in half and add it to the bowl along with the spring onion, bacon (cut it up if you like) and mushrooms. Finish with chilli flakes or shichimi togarashi, if you like.

Discover more ways with sweetcorn.

Two plates of sweetcorn fritters next to a bowl of chilli and tomato sambal.


Lulu GrimesManaging editor

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