Bacon Pan Fried Noodles
A delicious and authentic noodles and dumplings recipe for Bacon Pan Fried Noodles, prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb bacon slices
- • 6 oz Hong Kong pan fried noodles ((or other chow mein noodles))
- • 1/4 cup chicken broth
- • 2 tablespoons Shaoxing wine
- • 2 tablespoons oyster sauce
- • 2 teaspoons light soy sauce
- • 1 teaspoon dark soy sauce
- • 2 teaspoons sugar
- • 1/4 teaspoon white pepper ((or ground black pepper))
- • 3 tablespoons peanut oil ((or vegetable oil))
- • 1/4 cabbage (, thinly sliced)
- • 1 carrot (, julienned)
- • 1/2 white onion (, sliced)
- • Flaky Sea Salt
- • 2 spring onions (, cut into 2” (5 cm) pieces, white part halved lengthwise)
- • 2 cloves garlic (, minced)
- • 1 teaspoon toasted sesame oil
Preparation Steps
Cook in batches, spread bacon slices in a cold 12” frying pan without overlapping (*Footnote 1). Cook over medium heat until the bacon sizzles, and turn to medium low heat. Cook, flip occasionally, until the bacon turns crispy, 8 minutes or so. Transfer bacon onto a paper towel lined plate. Let cool before cutting into bite sized pieces using a pair of scissors. (*Footnote 2)
Bring a pot of water to a boil. If using Hong Kong pan fried noodles, cook for 1 minute. For other types, cook the noodles according to the instructions, until al dente. Rinse with tap water to stop cooking. Drain and set aside.
Mix all the sauce ingredients in a small bowl.
Heat 1 tablespoon of oil in a wok (or large frying pan) over medium high heat until smoking. Add the cabbage, carrot and onion, sprinkle with a generous amount of flaky sea salt. Cook and stir until wilted, 2 to 3 minutes. Transfer to a big plate.
Add 1 tablespoon of oil and spring onions white. Cook and stir until lightly charred, 30 to 40 seconds. Add the garlic and stir to release fragrance.
Spread the noodles and pour in the remaining 1 tablespoon of oil (or reserved bacon fat, if using). Toss the noodles to coat with the oil, then pour in the sauce. Toss the noodles to coat with the sauce, until evenly coated but there’s still some sauce left. Add back the cooked vegetables, toss until the sauce has been absorbed. Then add back the cooked bacon. Toss another minute.
Add the spring onions greens. Toss until wilted. Turn off the heat and add the toasted sesame oil. Toss again to mix well.