I will fabricate any excuse to put bacon in recipes, as many of you well know (see: my bacon-wrapped pork chop sticky rice bake, my leftover Thanksgiving turkey ramen with chopped bacon on top, the totally gratuitous addition of bacon to my recipe for Kimchi Fries––I could go on). This Bacon & Scallion Egg Noodle Stir-fry is just the latest chapter in a long history of out-of-control bacon usage.
What can I say? Bacon is incredibly convenient, not to mention delicious. Everyone knows this. All you have to do is defrost it (a quick stay in a bowl of warm water usually does the trick), and you’re ready to add it to a multitude of recipes!
I especially like to cook it in the wok, like in my dad’s bacon and egg fried rice, for example, because you can just chop it up and crisp it right in the wok.
You only need 10 ingredients to make this bacon & scallion egg noodle stir-fry, and it comes together in about 25 minutes (hooray for less time in the kitchen!). I used thick wonton egg noodles, because I love their chewy, feathery(? — not the right word, but you’ll see what I mean) texture, as well as the fact that they do very well in stir-fries.
See below for a photo referencing the exact type of noodles I used, so that you can go find them in your local Asian grocery store. You do have to boil them first for a couple minutes before adding them to your stir-fry. Oiling the egg noodles right after you drain them also helps them stir-fry easily without the noodles clumping up.
OK, let’s get to it.
You’ll need:
- 2 teaspoons soy sauce
- 2 teaspoons dark soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon sugar
- 1 tablespoon shaoxing wine or dry sherry
- ¼ teaspoon freshly ground white pepper
- 12 ounces fresh, thick wonton noodles
- 2 tablespoons oil
- 6 ounces bacon, cut into large pieces
- 6-8 scallions, julienned
Mix the soy sauces, sesame oil, sugar, wine and white pepper in a small bowl and set aside.
Boil the noodles for about 2 minutes, or until al-dente. Drain, toss with oil to keep the noodles from clumping up, and set aside.
Heat a wok over medium heat. Add the bacon…
And fry until it’s dark and crisp.
Turn up the heat to high, and add the julienned scallions. Stir-fry until they’re just beginning to wilt.
Add the noodles back to the wok and toss them well, loosening them with tongs or a pair of chopsticks.
Add the soy sauce mixture and toss continuously for a couple minutes, until the noodles are uniformly golden brown.
Serve this Bacon & Scallion Egg Noodle Stir-fry hot!
And don’t forget to use chopsticks of course!
Bacon & Scallion Egg Noodle Stir-fry
Ingredients
- 2 teaspoons soy sauce
- 2 teaspoons dark soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon sugar
- 1 tablespoon shaoxing wine (or dry sherry)
- ¼ teaspoon ground white pepper
- 12 ounces fresh, thick wonton noodles
- 2 tablespoons oil
- 6 ounces bacon (cut into large pieces)
- 6-8 scallions (julienned)
Instructions
- Mix the soy sauces, sesame oil, sugar, wine and white pepper in a small bowl and set aside.
- Boil the noodles for about 2 minutes, or until al-dente. Drain, toss with oil to keep the noodles from clumping up, and set aside.
- Heat a wok over medium heat. Add the bacon, and fry until it’s dark and crisp. Turn up the heat to high, and add the julienned scallions. Stir-fry until they’re just beginning to wilt.
- Add the noodles back to the wok and toss them well, loosening them with tongs or a pair of chopsticks. Add the soy sauce mixture and toss continuously for a couple minutes, until the noodles are uniformly golden brown. Serve!
Nutrition
Melissa MM says
Delicious, yet so simple! The bacon fat takes it to another level. We ate this up and couldn’t stop despite being full. Had a thinner egg noodle around but it worked perfectly. Served it with the homemade chili oil ;)
Tanya says
Hi.
Would like to make this tonight but all I have is thin wonton noodles? Will that work? Thanks.
Sarah says
The thin Wonton Noodles are much more delicate and generally not meant for stir-fry, Tanya. I’d be concerned that they’d stick badly to the wok. You could try boiling them, and then tossing them with the bacon scallion mixture and a little sesame oil/neutral oil to loosen the noodles!
Trey says
Super quick and easy recipe! Our family is trading cooking dinner during quarantine and this was perfect!
Sarah says
So glad ya’ll enjoyed it, Trey!
Jillian B says
Thank you so much for this recipe. I made it tonight with a hand pulled noodle I had in the fridge (out of egg noodles) and it seriously rocked. The sauce proportions were perfect. Will do this with egg noodles next time!
Sarah says
Nice! So glad you liked it, Jillian.
Connie says
Another winner! Simple recipe with ingredients that are readily available. I am eating this as I type and it is delicious. Thank you for all the fabulous recipes!
Sarah says
You’re welcome, Connie!
Gerrit Visser says
Made this tonight, then made seconds! I used back bacon (peameal) instead of regular because that is what we had.
Yet another tasty, excellent recipe, thank you!
Sarah says
You’re welcome, Gerrit!
Nancy says
Bet that this would be a yummy breakfast with either eggs scrambled into it (as with fried rice) or a nice sunny side or poached egg perched on top!
Sarah says
Interesting idea, Nancy!! Will have to try that. :)
Ruth says
How terrible is it if I use different noodles? What would be a reasonable substitute? BTW – LOVE, LOVE, LOVE your recipes!!!!
Sarah says
Hey Ruth, honestly, you could use cooked spaghetti in this dish and it would be totally fine! You may need a bit more oil and stir fast, because it would be more likely to stick. Just keep an eye on it.
TeaJae says
you had me at bacon, lol looks marvelous. such a simple quick comfort dish right here. i need to make this tomorrow
Sarah says
Nice! Let us know how you liked it. :)
Kristine says
Hi this looks great and I’m going to give it a try. Quick ? where is the egg? Do I add to bacon and scallion prior to noodles?
Carl Yee says
They use egg noodles, not eggs and noodles. And the softened egg noodles get added back to the wok towards the end, before the sauce is added in.
Kristine says
Thanks for the clarity, Carl…therefore wonton noodles are egg noodles. Learn something new everyday!