Bacon Pan Fried Noodles

• Meat

  • 5 slices Jimmy dean applewood smoked bacon

• Produce

  • 4 pieces Cabbage, leaves
  • 1/2 White onion

• Condiments

  • 2 tsp Soy sauce or regular soy sauce, light
  • 2 tsp Soy sauce or regular soy sauce, dark

• Pasta & Grains

  • 140 g Egg noodles, dried

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Sugar

• Oils & Vinegars

  • 3 tbsp Peanut oil

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

Found on omnivorescookbook.com

Ingredients

• 140 grams (5 ounces) dried egg noodles (or spaghetti), enough to generate about 3 cups cooked noodles
• 2 teaspoons light soy sauce or regular soy sauce (*footnote 1)
• 2 teaspoons dark soy sauce or regular soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry, or chicken stock)
• (Optional)1/2 teaspoon sesame oil (*footnote 2)
• 1 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons peanut oil (or vegetable oil)
• 5 slices Jimmy Dean® Applewood Smoked Bacon
• 1/2 white onion, sliced
• 4 to 5 pieces cabbage leaves

Directions

• Bring a pot of water to a boil. Cook the noodles according to the instructions, until al dente. Rinse with tap water to stop cooking. Drain and set aside.
• Heat a teaspoon of oil in a 12-inch skillet (*footnote 3) over medium heat and spread bacon slices. Cook until the extra grease renders and the bacon turns crispy. Flip occasionally. Transfer bacon onto a plate. Let cool before tearing into bite sized pieces. Transfer the bacon grease into a bowl and save for later. Wipe the skillet with a paper towel to remove the brown bits and return the skillet to the stove.
• While boiling the noodles and cooking the bacon, cut the vegetables. Whisk every ingredient for the sauce in a small bowl and set aside.
• When the noodles and the bacon are ready, add 1 tablespoon of oil to the same skillet and turn to medium high heat. When the oil is hot, spread the noodles across the skillet. Use a pair of tongs to gently shake the noodles, so that they’re evenly coated with oil. Cook for 3 to 5 minutes, until the bottom side turns golden and crispy. Flip the noodles to cook the other side. Swirl in 1 tablespoon of oil along the edge of the pan. Swirl the pan and agitate the noodles with the tongs so that the bottom side coats with oil again. Cook until crispy, 2 to 3 minutes. If the skillet starts to smoke, turn to medium heat. Transfer noodles to a plate. Break up and separate noodles with a fork and a pair of tongs.
• Add 1 tablespoon of the reserved bacon grease to the skillet for more delicious results (highly recommended). Alternatively, add 1 tablespoon vegetable oil.
• Add onion. Cook and stir until softened. Add cabbage. Stir and cook until the cabbage just starts to turn tender and is lightly charred. Add noodles back. Swirl in the sauce. Toss the noodles immediately with a pair of tongs. Add bacon. Continue tossing until the noodles are coated evenly with the sauce.
• Transfer to a plate and serve immediately.