Since this is a non-Hello Fresh week, I've been left to my own cooking devices since coming back from Las Vegas. So I decided to make Tiffy Cooks' Creamy Bacon Miso Udon, a recipe I'd wanted to try for months now. Okay, so she definitely used way more water in her sauce because hers looks significantly runnier and I didn't have any garnish so it doesn't look nearly as fancy as hers, but THIS WAS DELICIOUS. Udon is such a perfect noodle to substitute in pasta dishes — it's thick and has an amazing chew but doesn't get as hard or tough as pasta and is way faster to cook (I am officially a huge fan of frozen udon). And, as promised, only takes 15 minutes. Amazing. I will definitely make again, maybe with a thinner sauce. And add some garnish because it looks kinda sad without it.
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