It’s bacon and eggs… but not as you know it! With a hint of spice and some good ol’ noodles in the mix, this is one epic weeknight dinner.
Korean-style Bacon & Egg Noodles
2 tsp vegetable oil
300g (10 oz) bacon, diced
4 eggs, lightly whisked
400g (14 oz) cooked noodles (e.g. egg noodles, hokkien or udon )
¼ cup finely sliced spring onions (scallions)
Stir-fry sauce:
2 tbsp Korean gochujang paste*
2 tbsp soy sauce
2 tsp dark sweet soy sauce
- Combine the ingredients for the stir-fry sauce.
- Heat the oil in a wok or large frying pan over medium-high heat. Add the bacon and cook until crispy at the edges. Pour in the eggs and allow to set for half a minute before scrambling them through the bacon. Add your cooked noodles and the stir-fry sauce and toss until well combined. Toss through the spring onions and serve.
- Notes: – Gochujang is a Korean fermented chilli paste available in the Asian aisle of most supermarkets or search for it online.
