What can I say? In addition, bacon is both delicious and a time-saver. Everyone is aware of this fact. Then you can use it in various recipes; all you have to do is defrost it briefly in a bowl of warm water.
You can chop it up and crisp it right in the wok, like in my dad’s bacon and egg fried rice, which I enjoy doing.
Only 10 ingredients are required to make this egg noodles with bacon and scallion stir-fry, which is ready in approximately 25 minutes. For this recipe, I chose thick wonton egg noodles, which I enjoy for their chewy, feathery texture as well as their ability to perform well in stir-fries.
I’ve included a photo of the noodles I used in the recipe below, so you can find them at your local Asian market. Before adding them to your stir-fry, you’ll need to boil them for a few minutes. Immediately after draining the egg noodles, oil them to prevent the noodles from sticking together during a stir-fry.
Let’s get started, shall we?
- 2 teaspoons of soy sauce
- 2 teaspoons of dark soy sauce
- ½ teaspoon of sesame oil
- ¼ teaspoon of sugar
- 1 tablespoon of shaoxing wine
- ¼ teaspoon of ground white pepper
- 12 ounces of fresh and thick wonton noodles
- 2 tablespoons of oil
- 6 ounces of bacon (cut into large pieces)
- 6-8 scallions (julienned)
1. Prepare all ingredients in a small bowl, combining the soy sauces, sesame oil, sugar, wine, and white pepper.
2. The noodles should be al dente, which takes about 2 minutes of boiling time. Drain, toss with oil to keep the noodles from clumping up, and set aside.
3. A wok should be heated to medium heat. Take out a piece of bacon, and begin frying it until it’s browned and crispy. Add the scallions, which have been julienned, and raise the temperature to high. Add the vegetables to a pan and sauté until they begin to wilt.
4. Add the noodles back to the wok and toss them well, loosening them with tongs or a pair of chopsticks. Incorporate the soy sauce mixture into the noodles and toss for a few minutes until they’re evenly golden brown. Serve!