Put the kettle on, especially if like ours its a stove top one that takes ages...
Using a wok or a saucepan fry the bacon (I don't add oil but you might like to), until cooked through.
Next add the garlic and chilli and cook for a further 3 to 4 minutes, then add ginger and spring onions, but be sure to save some spring onions for garnish.
Prepare the stock 2 cubes with 800ml of hot water. Add the stock to the wok or saucepan and add the dry udon noodles, stir a little and wait until the noodles are cooked though, this should take about 4 to 6 minutes.
Season with black pepper.
Serve in bowls garnish with the leftover spring onion, accompany with a bread roll for a satisfying warming lunch.
You can use lardons which are even better. The bacon off cuts can be very salty so I wouldn't recommend salting this recipe or adding soy sauce.