Carbonara-Style Mochimugi Noodles with Milk
I tried arranging mochi-mugi noodles in a carbonara style. This milk-flavored version might be a nice twist, too.
With seasonal vegetables, dairy products, and mochi-mugi noodles, it’s a nutritious and satisfying dish!
Ingredients
| ≪Ingredients≫ | For 1 serving |
| Mochimugi noodles | 1 serving |
| New onion (thinly sliced) | 1/4 piece |
| New potato (cut into 1 cm cubes, lightly boiled in salted water) | 1 small |
| Green asparagus (cut into 3 cm pieces, boiled in salted water) | 2 stalks |
| Shimeji mushrooms (root trimmed, separated) | 1/4 pack |
| Bacon (cut into 2 cm pieces) | 2 slices |
| Milk | 100 ml |
| Egg yolks | 2 |
| Butter | 1/2 tablespoon |
| Grated cheese | as needed |
| Salt & black pepper | to taste |
Instructions
- Bring a pot of water to a boil and start cooking the mochimugi noodles.
- In a frying pan without adding oil, sauté the bacon. Add butter, then stir-fry the onion, potato, and shimeji mushrooms. Pour in a small amount of the noodle cooking water and simmer for 1–2 minutes.
- Reduce the heat to low, add the milk, then stir in plenty of grated cheese. Season with a little salt and a generous amount of black pepper, and bring to a brief boil.
- Remove from heat, transfer the mixture to a bowl, and gradually add the beaten egg while stirring continuously. Add the cooked mochimugi noodles and mix quickly.
- Serve on a plate, garnish with asparagus, and sprinkle with black pepper and grated cheese.
