Bacon Pan Fried Noodles
Category: Dinner
Prep time : 5 min
Cook time : 25 min
Total time : 30 min
Makes: 2 Servings
Scale recipe by: ×
Noodles:
5 ounces (140 grams) dried egg noodles (3 cups cooked)
Sauce:
2 tsp light soy sauce (*footnote 1)
2 tsp dark soy sauce
1 Tbsp Shaoxing wine (or dry sherry, or chicken stock)
1/2 tsp sesame oil
1 tsp sugar
1/4 tsp freshly ground black pepper
Stir Fry:
3 Tbsp peanut oil
5 slices bacon
1/2 white onion , sliced
4-5 pieces cabbage leaves
Cook the noodles according to the instructions. Rinse, drain, and set aside.
Heat a teaspoon of oil in a 12-inch skillet over medium heat and spread bacon slices. Cook until the extra grease renders and the bacon turns crispy. Let cool before tearing into bite sized pieces. Transfer the bacon grease into a bowl and save for later. Wipe the skillet with a paper towel to remove the brown bits and return the skillet to the stove.
Cut the vegetables. Whisk every ingredient for the sauce in a small bowl and set aside.
When the noodles and the bacon are ready, add 1 tablespoon of oil to the same skillet and turn to medium high heat. When the oil is hot, spread the noodles across the skillet. Use a pair of tongs to gently shake the noodles, so that they’re evenly coated with oil. Cook for 3 to 5 minutes, until the bottom side turns golden and crispy. Flip the noodles to cook the other side. Swirl in 1 tablespoon of oil along the edge of the pan. Swirl the pan and agitate the noodles with the tongs so that the bottom side coats with oil again. Cook until crispy, 2 to 3 minutes. If the skillet starts to smoke, turn to medium heat. Transfer noodles to a plate. Break up and separate noodles with a fork and a pair of tongs.
Add 1 tablespoon of the reserved bacon grease to the skillet. Add onion. Cook and stir until softened. Add cabbage. Stir and cook until the cabbage just starts to turn tender and is lightly charred. Add noodles back. Swirl in the sauce. Toss the noodles immediately with a pair of tongs. Add bacon. Continue tossing until the noodles are coated evenly with the sauce.
Heat a teaspoon of oil in a 12-inch skillet over medium heat and spread bacon slices. Cook until the extra grease renders and the bacon turns crispy. Let cool before tearing into bite sized pieces. Transfer the bacon grease into a bowl and save for later. Wipe the skillet with a paper towel to remove the brown bits and return the skillet to the stove.
Cut the vegetables. Whisk every ingredient for the sauce in a small bowl and set aside.
When the noodles and the bacon are ready, add 1 tablespoon of oil to the same skillet and turn to medium high heat. When the oil is hot, spread the noodles across the skillet. Use a pair of tongs to gently shake the noodles, so that they’re evenly coated with oil. Cook for 3 to 5 minutes, until the bottom side turns golden and crispy. Flip the noodles to cook the other side. Swirl in 1 tablespoon of oil along the edge of the pan. Swirl the pan and agitate the noodles with the tongs so that the bottom side coats with oil again. Cook until crispy, 2 to 3 minutes. If the skillet starts to smoke, turn to medium heat. Transfer noodles to a plate. Break up and separate noodles with a fork and a pair of tongs.
Add 1 tablespoon of the reserved bacon grease to the skillet. Add onion. Cook and stir until softened. Add cabbage. Stir and cook until the cabbage just starts to turn tender and is lightly charred. Add noodles back. Swirl in the sauce. Toss the noodles immediately with a pair of tongs. Add bacon. Continue tossing until the noodles are coated evenly with the sauce.
You can use 1 1/2 tablespoons of regular soy sauce to replace the light-dark soy sauce combo. The finished dish will have a lighter color, but it won’t affect the flavor.
Not good - don't make this again.
Not good - don't make this again.
omnivorescookbook.com
Submitted by Jessica on 2020-01-13