Asian Carbonera

I found a recipe online that called for bacon, broccoli and mushrooms w. Udon noodles. Udon noodles are a Japanese noodle. They are thick and round and quite yummy. When I read the recipe the first thing I thought of was Carbonera; that wonderful Italian pasta dish made with guanciale (not even a little kosher...it is hog jowls) or pancetta and tossed with an egg cheese mixture. If you have never had it I highly recommend you try it. If you keep kosher use vegetarian bacon (it isn't perfect but it gets the idea across).

This recipe can be made with pancetta, guanciale, bacon (beef bacon if you keep kosher), ham, Spam, or a vegetarian substitute. I'll just call it "meat of choice" in the recipe. You could use whatever you like. Unlike traditional Carbonera, this recipe doesn't call for cheese so if you do keep kosher you can use beef or poultry.

You'll need:
about 14 - 16 oz Udon noodles (they sometimes come in bundles, I used 3 to overfeed 4 people)
8 oz meat of choice, diced
1 small onion, diced
2 cloves garlic, minced (I grate)
Broccoli - about 4 - 6 cups florets cut into small bite size pieces
1/8 to 1/4 cup sake cooking wine or sherry
4 Tbsp Soy sauce
2 Tbsp Hoisin sauce
2 eggs, beaten well (optional)

Cook pasta as directed on the package. Drain and rinse.
Meanwhile, cook the meat in a little olive oil or vegetable oil (depending on the fattiness of the meat the oil may not be needed).
Add the onion and saute until softened.
Add the garlic and then the broccoli.
Stir fry until the broccoli gets to the desired tenderness.
Turn up the heat and add the wine to the pan. Scrape the bottom of any bits.
Add the soy sauce and the hoisin sauce and mix well.
Add the Udon. If it has been sitting around for a few minutes it may be necessary to loosen it up with a little water. If you've rinsed it well, you shouldn't have too much trouble doing this.
Toss and stir fry...this is easiest done with a large fork and spoon. Toss to coat with sauce and mix in the meat and broccoli.
Remove from heat and stir in the beaten egg. Make sure to stir it in quickly. This will make a creamy sauce. You don't have to do this part but this is what makes it Carbonera.
Serve at once.

I hope you enjoy this as much as my family did. My husband demanded I post this, he thought it was so good.