Bacon & Scallion Egg Noodle Stir-fry
Bacon & Scallion Egg Noodle Stir-fry is the latest chapter in a long history of out-of-control bacon usage. Bacon is just what an egg noodle stir-fry needs!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 teaspoons soy sauce
- 2 teaspoons dark soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon sugar
- 1 tablespoon shaoxing wine ((or dry sherry))
- ¼ teaspoon ground white pepper
- 12 ounces fresh, thick wonton noodles
- 2 tablespoons oil
- 6 ounces bacon ((cut into large pieces))
- 6-8 scallions ((julienned))
Instructions
- 1
Mix the soy sauces, sesame oil, sugar, wine and white pepper in a small bowl and set aside.
- 2
Boil the noodles for about 2 minutes, or until al-dente. Drain, toss with oil to keep the noodles from clumping up, and set aside.
- 3
Heat a wok over medium heat. Add the bacon, and fry until it’s dark and crisp. Turn up the heat to high, and add the julienned scallions. Stir-fry until they’re just beginning to wilt.
- 4
Add the noodles back to the wok and toss them well, loosening them with tongs or a pair of chopsticks. Add the soy sauce mixture and toss continuously for a couple minutes, until the noodles are uniformly golden brown. Serve!