Bacon and Egg Noodle Stir Fry

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

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.