YIELDS

4 Servings

PREP TIME

30 mins

COOK TIME

10 mins

TOTAL TIME

40 mins

Bacon and Egg Noodle Stir Fry

Ingredients

Noodles

500 g Plain flour
1 tsp Salt
6 Eggs
Cornflour, for dusting

Stir Fry

200 g D'Orsogna Streaky Bacon
6 Spring onion, julienned
2 tsp Light soy sauce
2 tsp Dark soy sauce
½ tsp Sesame oil
¼ tsp Caster sugar
1 tbsp Chinese cooking wine
¼ tsp Ground white pepper
2 tbsp Grapeseed oil

Method

1

Tip the flour into the bowl, salt and 6 eggs into the bowl. Once it's all in, put it on the machine and mix it up. Knee the dough for 20 seconds. Set the dough aside for 30 minutes.

2

Once the dough is settled, start rolling the dough. Slice the D'Orsogna Streaky Bacon into quarters and slice the batons 5-6cm in length.

3

To cut the noodles, fold them into themselves. Cut into fine pieces.

4

Boil water on the stove, and once boiling place the noodles inside the pot and run the noodles under cold water after they are cooked.

5

Place D'Orsogna Streaky Bacon into the pan and cook until nice and crispy. Add the noodles, spring onion and sauce to the pan then combine.

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