If you're feeling like some light yet satisfying comfort food today, I have just the thing for your taste buds, Miso Udon Carbonara! Chewy udon noodles are perfectly paired with creamy carbonara sauce.
The Carbonara is an Italian dish made with spaghetti, but our kids love udon noodles, so we use those instead.
I love making this recipe because it's so easy and tasty! I add plenty of veggies to replace the meaty bacon for a vegetarian version.
- This recipe is for you if:
- You love Japanese udon noodles.
- You want to make a quick noodle lunch.
- You are looking for an udon carbonara recipe.
- You are looking for a vegetarian noodle recipe.
I'll show you how to make this delicious meal. Ready! Let's go!
If you want to check out the recipe right away, click "Jump to Recipe."
About this recipe
- "Japanese Style" Carbonara
- Miso Carbonara Udon
- Quick udon noodle recipe
- Vegetarian recipe
- Ready in under 10 minutes
Japanese Style Carbonara Recipe
I want to clarify that this is not authentic Carbonara. It's Japanese-style Carbonara.
Italian pasta dishes are pretty popular meals in Japan.
Spaghetti carbonara is one of them, but our Carbonara is different from the authentic recipe because we use heavy cream in the egg mixture sauce.
Heavy cream prevents eggs from solidifying and substituting authentic cheese such as pecorino romano and parmesan cheese, which are not common in Japan.
This recipe is even twisted with miso paste to add Japanese flavor.
Here are the ingredients (amounts are in the recipe card below).
- Udon noodles: I use frozen udon noodles.
- Vegetables: Cabbage, shiitake mushrooms, garlic
- Carbonara Sauce: Eggs, heavy cream, miso paste.
- Olive oil
- Salt and pepper to taste: I like to use sea salt and black pepper.
These thick udon noodles are made from wheat flour, which has a chewy texture.
You can find many different types of udon noodles available at grocery stores.
- Dried udon noodles
- Frozen udon noodles
- Pre-cooked udon noodles (Refrigerate)
- Fresh udon noodles
I use frozen udon noodles because it's quick and convenient, but you can use any udon noodles. (See Vegetable Yaki Udon Noodles for more information)
This sauce is rich and creamy.
We use eggs, heavy cream, and miso paste but feel free to add cheese if you like cheesy sauce.
If you don't have miso paste, you can substitute it with soy sauce.
Let me show you how to make it. You can also watch this recipe video.
- Defrost udon noodles by using a microwave.
- Cut vegetables.
- Make carbonara sauce (eggs, heavy cream and miso paste).
- Stir fry vegetables over medium heat in a frying pan.
- Add udon noodles and stir fry.
- Turn off the heat and add sauce.
Now that you've made it let's enjoy! Plate up and serve yourself.
Rich and flavorful miso carbonara sauce go perfectly with thick and chewy udon noodles!
I'm sure you will love the crispness of the cabbage and the chewy shiitake mushrooms also.
What to serve with
I add a simple green salad on the side in the photo, but here are more ideas about what to serve:
- Daikon miso soup
- Chickpea tomato soup
- Napa cabbage coleslaw
- Pickled cucumber
- Tofu seaweed salad
Thanks For Stopping By
How was our udon carbonara recipe? It's easy and quick, and you can have a delicious lunch in under 10 minutes!
I hope you like the recipe!
Thank you for taking the time to read my blog♡ If you've tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares healthy and straightforward Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More Noodle Recipes You Might Like
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- Natto Udon Noodles
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- Vegan Vegetable Yakisoba
- Vegan Vegetable Yaki Udon
Japanese Style Miso Udon Carbonara (Vegetarian)Print Pin Rate
- 2 packs Udon noodles, 340g (Frozen)
- ⅛ Cabbage
- 4 Shiitake mushrooms
- 1 clove Garlic
- 1 tablespoon Olive oil
- pinch of Salt and Pepper
- 2 Eggs
- ½ c Heavy cream, 100ml
- 2 teaspoon Miso paste
- Defrost noodles: Defrost udon noodles in the microwave for 3 to 5 minutes (follow the package instructions).
- Cut vegetables: Mince garlic, cut cabbage and shiitake mushrooms into bite-size pieces.
- Carbonara sauce: Put the sauce ingredients in a small bowl and mix well.
- Stir fry vegetables: Heat a frying pan over medium heat, add olive oil and garlic, add shiitake mushrooms and cabbage once you smell the garlic, and stir fry until tender.
- Add udon noodles: Add udon noodles and stir fry.
- Add sauce: Turn off the heat, add carbonara sauce, stir until well combined, and season with salt and pepper.
- Equipment: Frying pan 26cm/10 inch
- Substitute: Use your favorite vegetables such as green onions, onions, paprikas, bok choy, spinach, napa cabbage, etc. You can use any type of udon noodles such as dry noodles and fresh noodles.
- If the taste is too light for you, tweak the taste with salt and pepper.