Gochujang Noodles with Bacon and Eggs is my new favorite comfort food. It combines so many of my favorite elements: Spicy, umami-rich gochujang, crispy bacon and a lustrous, creamy sauce. And best of all, it is crowned with a perfectly fried egg and finished with a sprinkling of grated parmesan cheese.
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The egg isn't just a topping; its runny yolk and crispy-edged white bring added texture and richness that tie everything together. I could seriously eat this for breakfast, lunch, and dinner.
These spicy, creamy noodles hit all the right notes. The gochujang adds a deep, spicy kick that’s balanced by the creamy sauce and crispy bacon. But it's the fried egg on top that truly makes this dish special, adding richness and comfort that will keep you coming back for more.
Here’s what I love most about it:
- Quick and easy: Perfect for a weeknight dinner or a lazy weekend brunch.
- Versatile: You can easily make it dairy-free (use coconut milk or another non-dairy milk substitute) or gluten-free (use rice noodles). Leave out the bacon to make it vegetarian. You can substitute sautéed mushrooms for a meaty effect without any meat.
- Packed with flavor: The combination of gochujang, garlic, bacon, cream, parmesan cheese, and scallions come together for a delightful balance of flavors.
- Egg perfection: The fried egg adds a creamy, rich texture that ties all the flavors together.
- Before making this recipe, you might want to read my article on How to Cook the Best Fried Eggs.
Ingredients You Need
- To make Gochujang Noodles with Bacon and Eggs, you’ll need a few simple ingredients that pack a lot of flavor.
- Dry noodles or fresh noodles: Use whatever you have on hand or prefer. I like to use fresh ramen noodles or the squiggly knife-cut noodles we’ve been seeing all over TikTok lately.
- Thick-cut bacon: Adds a crispy, savory element. Turkey bacon works, too, if you’re looking for a lighter option. Or leave out the meat all together and substitute meaty sliced mushrooms that have been sautéed.
- Salt: Just a pinch to enhance the flavors.
- Gochujang paste: This Korean chili paste adds a spicy, umami-rich flavor. You can find it in the Asian section of most supermarkets.
- Garlic: Freshly minced garlic for that robust flavor.
- Heavy cream or half-and-half: Makes the sauce rich and creamy. Coconut milk is a great dairy-free alternative.
- Lower-sodium soy sauce: Adds a savory, umami note. Use gluten-free soy sauce or tamari if you’re going for a gluten-free version (you’ll need to sub gluten-free noodles, too).
- Eggs: Fried to perfection, they add richness and a beautiful texture contrast.
- Green onions: Thinly sliced for garnish, they add flavor and color to the finished dish.
- Parmesan cheese (optional): Grated on top for extra umami and richness.
How to Make It
It takes less than 30 minutes to make Gochujang Noodles with Bacon and Eggs. Here’s how it’s done:
- Cook the noodles: Prepare the noodles according to the package directions, cooking them al dente in lightly salted water. Drain the noodles, reserving 1 cup of the noodle-cooking water.
- Cook the bacon: In a large skillet over medium-high heat, cook the bacon until browned and crisp, about 5 minutes. Remove the bacon from the pan and drain any excess fat. Don’t wash the pan yet, though, as you can use the same one to fry the eggs.
- Prepare the sauce: In a small saucepan, cook the gochujang paste and garlic over medium-high heat, stirring, for about 1 minute. Add the cream and bring to a near boil, then simmer until the sauce thickens, 2 to 3 minutes.
- Add soy sauce: Stir in the soy sauce and a splash of the reserved noodle cooking water to adjust the consistency of the sauce.
- Fry the eggs: In the same skillet used for the bacon, fry the eggs to your liking (over easy or sunny side up). Transfer the eggs to a plate.
- Combine noodles and sauce: Add the drained noodles and sauce to the skillet and toss to coat the noodles evenly. Cook for about 2 minutes to warm everything through, adding more reserved noodle water as needed.
- Add bacon: Crumble the bacon and add it with the noodles and sauce.
- Serve: Divide the noodles among 4 bowls, top each with a fried egg, and garnish with green onions and Parmesan cheese, if using.
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More Ways to Serve Fried Eggs
Fried eggs are a great topper for lots of dishes, adding flavor, texture, and extra protein. Try adding a fried egg topper to burgers or Avocado Toast.
They can top fried rice or bibimbap, chilaquiles or nachos, Spanish paella, or to turn a croque monsieur into a croque madame!
Gochujang Noodles with Bacon and Eggs
Robin Donovan
Gochujang Noodles with Bacon and Eggs combines a creamy and spicy gochujang sauce with crispy bacon and chewy noodles, all topped with a perfectly fried egg. It's a quick, satisfying dish perfect for any meal. Customize it to be dairy-free or gluten-free with simple substitutions.
Ingredients
- 8 ounces dry noodles or the equivalent of 4 servings of fresh noodles
- 8 ounces thick-cut bacon cut into batons
- Pinch of kosher salt
- ½ cup gochujang paste
- 6 garlic cloves minced
- 1 cup heavy cream or half-and-half
- 2 tablespoons lower-sodium soy sauce
- 4 large eggs
- 4 green onions thinly sliced for garnish
- ½ cup freshly grated Parmesan cheese optional, for garnish
Instructions
- Cook the noodles al dente in salted water, according to package directions. Drain, reserving 1 cup of the noodle-cooking water.
- In a large skillet over medium-high heat, cook the bacon or pork belly, turning occasionally, until browned and crisp, about 5 minutes. Drain off any excess oil in the pan.
- Heat a small saucepan over medium-high heat. Add the gochujang paste and garlic and cook, stirring, for about 1 minute. Add the cream and bring almost to a boil. Reduce the heat and simmer until the sauce thickens, 2 to 3 minutes.
- Stir in the soy sauce and add a splash of the reserved noodle cooking water to loosen the sauce a bit.
- Meanwhile, drain any excess bacon fat from the skillet you used to cook it. Heat the skillet over medium-high heat and fry 4 eggs, either over easy or sunny side up, until done to your liking. Transfer the cooked eggs to a plate.
- Add the drained pasta and the sauce to the skillet and cook over medium heat, tossing the noodles with tongs, Cook for about 2 more minutes, adding additional reserved pasta cooking water, a little at a time as needed, to ensure the sauce coats the noodles well. Add the bacon and toss to combine.
- Divide the noodles among 4 serving bowls, top each with a fried egg, and garnish with the green onions. Top with Parmesan cheese, if desired and serve immediately.
Notes
1. You can make this dairy-free by substituting coconut milk or another non-dairy alternative for the cream and leaving out the Parmesan cheese.
2. You can make it gluten-free by using gluten-free tamari or soy sauce and using rice noodles instead of wheat noodles.
Nutrition
Calories: 745kcalCarbohydrates: 56gProtein: 22gFat: 49gSaturated Fat: 23gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 268mgSodium: 924mgPotassium: 435mgFiber: 2gSugar: 5gVitamin A: 1321IUVitamin C: 9mgCalcium: 93mgIron: 2mg
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