Bacon & Scallion Egg Noodle Stir-fry

Method4 steps · about 25 min

1. 1

   Step 1: Before heating the wok, cut the 6 oz bacon into large pieces and julienne the 6–8 scallions. Mix 2 tsp soy sauce, 2 tsp dark soy sauce, ½ tsp sesame oil, ¼ tsp sugar, 1 tbsp Shaoxing wine and ¼ tsp white pepper in a small bowl. Have the sauce and prepared ingredients close at hand.

   Uses 2 teaspoons soy sauce · 2 teaspoons dark soy sauce · ½ teaspoon sesame oil · ¼ teaspoon sugar · 1 tbsp Shaoxing wine · ¼ teaspoon ground white pepper · 6 oz bacon, cut into large pieces · 6–8 scallions, julienned

   
2. 2

   Step 2: Bring a pot of water to a boil. Add the 12 oz fresh thick wonton egg noodles and boil for about 2 minutes, checking for an al-dente texture and following their product directions if needed. Drain the noodles, then toss with the separate 2 tbsp oil to keep them from clumping. Set them beside the wok.

   Check fresh noodles for al dente · 2 minUses 12 oz fresh thick wonton egg noodles · Water for boiling noodles, as needed · 2 tbsp oil for tossing the drained noodles

   
3. 3

   Step 3: Heat the wok over medium heat. Add the prepared bacon from step 1 and fry until dark and crisp, keeping its rendered fat in the wok. Increase the heat to high, add the julienned scallions from step 1 and stir-fry until they begin to wilt.

   Uses All 6 oz bacon prepared in step 1 · All 6–8 scallions prepared in step 1

   
4. 4

   Step 4: Add the drained, oiled noodles from step 2 to the bacon, rendered fat and scallions from step 3. Loosen and toss with tongs or chopsticks, then add all the sauce mixed in step 1. Toss continuously for about 2 minutes, until the noodles are evenly golden brown and hot. Serve immediately.

   Finish tossing bacon noodles · 2 minUses All drained, oiled noodles from step 2 · Crisp bacon, rendered fat and wilted scallions · All the seasoning sauce from step 1