Traditional recipes

Crispy bacon and noodle stir-fry recipe

Crispy bacon and noodle stir-fry recipe

  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Noodles

Keep a package of dried Chinese egg noodles on hand to make this family favourite dish of noodles, bacon and courgettes at a moment's notice.

14 people made this

IngredientsServes: 4

  • 6 rindless streaky bacon rashers
  • 2 tsp sunflower oil
  • 1 red onion
  • 2 courgettes
  • 1 crushed garlic clove
  • 250g fine dried Chinese egg noodles
  • 2 tsp balsamic vinegar

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Dry-fry 6 rindless streaky bacon rashers, scissor-snipped into 2cm pieces, in a large nonstick frying pan for 3-4 minutes or until lightly browned and crispy. Remove with a draining spoon. Add 2 tsp sunflower oil to the pan. Heat for a few seconds, then stir in 1 red onion, cut into very thin wedges. Stir-fry for 2 minutes, then add 2 courgettes, sliced on the diagonal, and 1 crushed garlic clove. Cook for a further 4-5 minutes or until tender. Meanwhile, cook 250g fine dried Chinese egg noodles in boiling water for 3 minutes or until just tender, then drain well. Sprinkle the courgettes with 2 tsp balsamic vinegar and cook for a few more seconds. Add the noodles to the frying pan and gently toss together over a low heat to mix. Spoon on to warmed plates and serve sprinkled with the crispy bacon.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (3)

Something else.I skipped the sunflower oil and just used the bacon dripping. i suggest doing this, b/c the bacon added most of the flavour. Also next time i'm thinking of added some scrambled egg.-24 Apr 2009

Quick and easy to make. However final product tasted a little plain based on this recipe. Will be adding more flavourings next time.-13 Sep 2009

this was simple to make and the bacon adds loads of flavour, but next time i think i'll add some dried chilli, soy sauce and maybe another type of veg - like red pepper. good for midweek.-24 Apr 2009

Easy, flavorful spinach garlic parmesan orzo pasta with crispy bacon and gorgeous veggies like red bell pepper, corn, carrots, and spinach. This healthy 30-minute dinner is perfect for meal prep and delicious hot or cold!

I’ve had a real thing with bacon lately, which somewhat amuses me because most of my life I didn’t really love it. Yet there’s something about it’s crispy, salty flavor that lends an incredible savoriness to just about anything you pair it with.

Usually I like to buy turkey bacon because it’s leaner and we aren’t that into pork, but as of recently I’ve been picking up the real deal bacon and it’s been a great addition to some of our weeknight meals.

Last week I made a creamy carbonara with angel hair pasta (coming soon!), a few weeks ago we threw together classic wedge salads for dinner and now I’m all about this easy, creamy parmesan orzo with garlic, spinach, crispy bacon and all the veggies you could dream of. Also who could forget about my incredible bacon wrapped dates? Drooling just thinking about them.

Today, we’re talking all about this deliciously easy spinach garlic parmesan orzo! It’s a delicious 30 minute healthy dinner you can throw together during the weeknight that everyone loves it thanks to that flavorful, crispy bacon. Personally I’m a huge fan because it’s a great excuse to use up all the veggies in your fridge (including an entire package of spinach!).

I recommend serving this recipe with a side of my best ever garlic bread, because the hell why not?

The Ingredients

Fresh (soft), frozen or dried udon noodles can be used in this recipe. I personally prefer the fresh noodles as they don't need to be cooked and are easy to use. Most grocery store actually have these now.

But you can also buy frozen noodles or dried noodles.

Kimchi is cabbage (radish and cucumber are also used often) fermented in a mixture of spicy chili paste, fermented shrimp paste, fish sauce and other spices. It is incredibly flavorful and absolutely delicious. Along with being healthy for your gut (just a side note there).

Many stores are also stocking kimchi now - I have multiple selections at my local grocery store. You should also be able to find it at an Asian grocery store, or you can buy kimchi online. I do not recommend vegan kimchi as I find the flavor to be lacking, and it also tends to be very salty.

You can also learn how to make kimchi.

Korean soybean paste (doenjang) is a fermented soy bean paste made with only soybeans and a brine. It has a ton of umami (ultra savory) flavor and is key to the strong flavors in this dish. It can be found at an Asian grocery store or you can buy doenjang online.

The full list of ingredients can be found in the recipe card at the bottom of the post.

Hokkien Beef Noodles Instructions

Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 2 minutes. Separate with a fork. Drain well.

Heat a large wok over high heat. Add mince, garlic, and ginger in two batches. Stir-fry for about 2 minutes, or until browned. Remove.

Add carrots and broccoli. Stir-fry for 2 minutes, or until tender. Return mince to wok with noodles and sauce. Stir-fry for 1 minute, or until hot.

Hokkien Noodles via Foodiful

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Crispy Egg, Bacon & Kimchi Noodles

To make the crispy crumbed egg, place a large piece of cling film in a small bowl. Brush the cling film with oil. Crack an egg into the cling film, then gather up the sides and twist to form a loose ball. Tie to secure. Repeat with one more egg. Cook the eggs in boiling water for 5 minutes. Then place them in a large bowl of iced water. Allow to cool.

In the meantime, cook the noodles. Heat a pot of water over high heat until boiling. Add the noodles and allow to rest for a few seconds. Then use your tongs to gently shake the noodles apart. Once the noodles are separated, drain and transfer to the bowl of ice with the eggs.

To crumb the eggs, place the remaining 2 eggs into a bowl and whisk them together. Place the flour and breadcrumbs in two other separate bowls. Unwrap each egg then dip each into the flour, then egg and then the breadcrumbs. Set aside while you stir-fry your noodles.

To make the stir-fry sauce, combine the ingredients.

Heat 1 tablespoon of vegetable oil in a wok or frying pan over high heat. Add the bacon and cook for 1-2 minutes or until starting to get crispy at the edges. Then add the onion and stir-fry for another minute. Add the gochujang paste and cook for another minute. Stir through the chilli flakes. Add the kimchi and stir-fry for another 30 seconds. Add the drained noodles and mix until combined. Add the stir-fry sauce and cook for another 30 seconds or until thickened slightly. Turn the heat off and keep warm while you cook your eggs.

Heat a small saucepan of oil over high heat. When the oil is hot add the crumbed eggs and cook until golden. Drain on paper towel.

Serve noodles topped with the crispy, crumbed egg and sprinkle with spring onions.

Our 27 Best Stir-Fry Recipes to Break Your Beef and Broccoli Routine

Jason Lang

Fire up the woks. We’re here to make stir-frying exciting again. After all, when you need to make a quick, flavorful meal, whether that’s for weeknight dinner or cooking family-style for a crowd, you can always fall back on stir-frying as a go-to technique. Sure, you can’t go wrong with classics like beef and broccoli (we’ve got a fantastic recipe for it that uses a dark, intense sauce made with soy sauce, ginger, and rice wine), but if you want to switch things up, we’ve got you covered.

Traditional Chinese cuisine often feature a variety of vegetable stir-fries. Eggplant is particularly delicious, as are Asian greens like bok choy and Chinese broccoli. For something less common in the U.S., track down loofah, a slender, green gourd with tender flesh. Try it cooked with a little garlic or edamame and chicken stock. Stir-frying isn’t just a Chinese technique, however: it’s used throughout Indian cuisine as well, offering quick and easy vegetarian options. Bhindi masala is a north Indian okra stir-fry flavored with tomato, onion, chiles, and tons of garlic. In the southern state of Kerala you’ll find a stir-fry made of papaya and coconut and spiced with cumin, turmeric, and black mustard seeds.

From Chinese classics to Filipino noodles and Korean pork belly, here are our best stir-fry recipes to try today.

Stir-Fried Beef with Broccoli

This simple stir-fry is flavored with soy sauce, ginger, and rice wine. jeyuk bokkeum stir fried pork

Stir-Fried Breakfast Noodles

Any Chinese noodle—rice, wheat, flat, thin, or broad—can be used in this simple stir-fry from author Francis Lam it’s one of his favorite breakfast dishes. Get the recipe for Stir-Fried Breakfast Noodles »

Bitter Melon and Tofu Stir-Fry with Pork Belly and Eggs (Goya Champuru)

Get the recipe for Bitter Melon and Tofu Stir-Fry with Pork Belly and Eggs (Goya Champuru) »

Philippine Noodle Stir-Fry (Pancit Bihon)

“Eating this dish makes me feel like I’m at home. It’s my mom’s specialty, and I remember helping her prep this as a child. It is served at every party [my family throws] and is eaten on its own for merianda, the Filipino equivalent of British Tea.” – Leah Cohen of Pig & Khao Get the recipe for Philippine Noodle Stir-Fry (Pancit Bihon) »

Maitake Mushrooms with Red Chiles and Cilantro

Get the recipe for Maitake Mushrooms with Red Chiles and Cilantro »

Wok-Fried Brussels Sprouts and Bacon with Crispy Chestnuts

This spin on a popular Sichuan stir-fry—with bacon, ginger, and garlic garnished with sliced chestnuts—swaps traditional cauliflower for Brussels sprouts. Get the recipe for Wok-Fried Brussels Sprouts and Bacon with Crispy Chestnuts »

Bacon and Shrimp Fried Rice

Bacon adds smoky dimension to this stir-fry, a quick late-night snack from chef Tadashi Ono. It’s easily adapted to whatever leftovers you have in your fridge—roasted pork or chicken, egg, seafood, or just about any kind of vegetables. Get the recipe for Bacon and Shrimp Fried Rice

Wok-Fried Shrimp with Garlic

Head-on shrimp, quickly stir-fried with garlic, are sweet, spicy and succulent. Serve over rice for an easy weeknight dinner. Get the recipe for Wok-Fried Shrimp with Garlic »

Keralan-Style Stir-Fried Green Papaya (Papaya Thoran)

When writer VK Sreelesh visits his in-laws’ house in the south Indian state of Kerala, papaya thoran is almost always on the table. Thoran is usually a dried dish that is mixed and eaten with rice its ingredients can range from cabbage to beans to carrots to beets. For this papaya version, minced green papaya is first steamed and then mixed with robust coconut and chile paste, and spiced with cumin seeds, garlic, and turmeric. Get the recipe for Keralan-Style Stir-Fried Green Papaya (Papaya Thoran) »

Spicy Yuba Stir-Fry with Edamame

Spicy Yuba Stir-Fry with Edamame

Everyday Fried Noodles (Tian Tian Chao Mian)

The silken noodles in this northern Chinese stir-fry are a perfect foil for crunchy fresh vegetables a little ground pork gives the dish a savory depth.

Jirou Chao Qincai (Stir-Fried Chicken with Celery)

In this dish, a mix of egg white and cornstarch coats the chicken and, after a quick blanching in a little oil in the wok, preserves its succulence—a technique called velveting. Get the recipe for Jirou Chao Qincai (Stir-Fried Chicken with Celery) »

Shanghai Stir-Fried Rice Cakes (Chao Nian Gao)

Shanghai Stir-Fried Rice Cakes (Chao Nian Gao)

Cong Bao Rou Si (Stir-Fried Pork with Leeks)

This recipe employs a “reverse” stir-fry technique, in which the vegetables are cooked before the meat. It tends to be forgiving for a novice stir-fryer, since vegetables release water as they cook and won’t stick the way that meat will if the wok isn’t quite hot enough. Get the recipe for Cong Bao Rou Si (Stir-Fried Pork with Leeks) »

Xiachao Niugan Jun

Duan Jan Pin, a cook in northwest Yunnan, makes this stir-fry with song rong mushrooms, but firm cremini are a fine substitute. Back to Season of Plenty: Yunnan’s Foraged Mushrooms »

Ma Yi Shang Shu (“Ants Climbing a Tree”)

The name for this Sichuanese dish means “ants climbing a tree” because of the way the ground pork clings to the strands of glass noodles.

Stir-Fried Celtuce Tops with Wild Mushrooms

Stir-Fried Celtuce Tops with Wild Mushrooms

Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi)

Steaming eggplant, as opposed to deep-frying it, lightens this fragrant stir-fry adapted from a recipe in Grace Young and Alan Richardson’s The Breath of a Wok (Simon & Schuster, 2004). Get the recipe for Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi) » North Indian Okra Stir-Fry (Bhindi Masala)

​Kung Pao Chicken

Stir-Fried Breakfast Noodles

Any Chinese noodle—rice, wheat, flat, thin, or broad—can be used in this simple breakfast stir-fry from author Francis Lam.

Asian Greens with Garlic Sauce

Asian Greens with Garlic Sauce

Stir-Fried Mushrooms and Bok Choy (Donggu Pei Shucai)

Bok choy undergoes a pleasing transformation when stir-fried: the crunchy white stem develops a caramelized flavor, and the leaves wilt slightly, acquiring a mild sweetness.

Sichuan Tea-Smoked Duck

Traditionally prepared with a whole duck, this updated stir-fry lends duck breasts a gentle, caramelized smokiness.

Red-Cooked Eggplant (Hongshao Qiezi)

With ingredients like dill, chiles de árbol, and anchovies, this dish is far from authentic Shanghainese, but it’s totally delicious. Get the recipe for Red-Cooked Eggplant (Hongshao Qiezi) »

Pork Belly and Crispy Potato Stir Fry

I am one happy gal today. I just combined two of my favorite ingredients pork belly and homemade crispy potato slices into one delicious pork belly and crispy potato stir fry dish.

Most of the time, I cook recipes I know by heart. But trying out a new way to cook once in a while is also a lot of fun. When the new dish comes out tasting good, there is an extra sense of achievement about it.

This pork belly and crispy potato stir fry dish is one example of that sort of spontaneity, I can’t wait to share it with you!

The thin and crispy potato slices are the best part of this dish! (yes, I said it. I think these potato slices are even better than pork belly.)

Here are some tips on how to make the potato slices crispy:

After you cut the potato into thin slices (at least 1/20-inch thin would be ideal), rinse them under running water first and then pat dry with a paper towel.

It helps to remove most of the starch off the surface. The starch on the surface will turn to sugar, which in turn causes the potato slices to over brown easily.

In a non-stick pan, add in a touch of oil and then spread the potato slices on the pan in a single layer. Under low heat, heat them for about 3-4 minutes on each side, these thin slices will turn crisp and brown.

Besides the texture of the potato slices and the taste of the pork belly, another highlight is the aromatic ingredients.

Other than the combination of ginger and garlic which are commonly used to add aroma to a sauté, soup or sauce. I also added dried chili pepper and peppercorn into the dish, to create a hot and numbing sensation.

Serve this dish with rice or noodle, there is your delicious meal!

I hope you enjoy making this tasty Pork Belly and Crispy Potato Stir Fry. If you like this recipe, please leave a rating and share it with your friends!

Making Crispy Tofu at home from scratch

To make crispy tofu at home, I recommend starting with extra firm tofu which will hold its shape. When you open the pack, and take the tofu out, there might still be liquid. Be gentle and carefully dab any extra liquid on the tofu with a kitchen towel. Cut into pieces and toss them lightly in cornflour, salt and pepper. The cornflour dusts the tofu, and helps it hold its shape, while making the outside crispy and keeping the inside moist. A little oil – about a tablespoon or so on a non stick pan is all you need to pan fry these a nice golden brown. It takes a few minutes to brown the tofu on all sides but what you are left with is crispy tofu that also makes an amazing snack.

This recipe is light on the stomach because its so full of broccoli. And thats how I like it! More broccoli than tofu, but you can easily change the mix. We are not going to blanch the broccoli or cook it before hand because we want it to stay crunchy, and just a slight simmer in the sauce will make sure its crisp to bite but cooked.

How to Prepare the Chicken

The best part of these noodles was the chicken.

I marinated the chicken with some soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, and a secret ingredient that made all the difference: Worcestershire sauce.

I then pan-fried the chicken, and topped the simple fried egg noodles with the chicken, including the delicious juice from the chicken.

Crispy bacon and noodle stir-fry recipe - Recipes

1 pound Pad Thai noodles
1 cup Pad Thai Sauce, recipe follows
Vegetable oil for deep frying plus a little extra for stir frying
Dozen shucked oysters
Rice flour for dusting
1 Thai chile, thinly sliced
1 bunch scallions, green part only, cut into 2 inch lengths
1 thinly sliced red onion
1/2 cup bacon lardons, cooked until crispy
1/2 cup julienned carrots
1/2 cup bean sprouts
¼ cup preserved radish
2 tablespoons roughly chopped peanuts
2 large eggs, beaten lightly
Cilantro leaves, basil leaves (preferably Thai basil), and lime wedges for garnish

Put the noodles in a large bowl, cover them with cold water. Cover and chill them overnight. Make the Pad Thai sauce.

Heat 2 inches oil in a deep saucepan over moderately high heat until 365 F. When the oil is hot, coat the oysters in the rice flour, shaking off the excess. Add them to the oil carefully and fry until very crispy. Transfer with a slotted spoon to a paper towel to drain and sprinkle lightly with salt.

Combine the chile, scallions, onion, bacon, carrots, bean sprouts, preserved radish and peanuts in one bowl.

In a wok or large skillet heat a little vegetable oil over high heat. Add the eggs and stir constantly until they are almost scrambled about 30 seconds. Add the bowl of ingredients and stir fry 1 minute. Add Pad Thai noodles and stir fry until soft and wilted. Add Pad Thai sauce and toss. Add cilantro and basil and stir to combine well. Remove from wok and spoon into bowls. Garnish with lime.

Pad Thai Sauce
Note: This is a huge batch. You will only need 1 cup for the recipe, so keep the rest in the fridge for future recipes.

1 tablespoon minced garlic
2 tablespoons minced shallots
1 tablespoon vegetable oil
1 tablespoon finely minced lemongrass
1/2 cup water
½ cup sherry vinegar
2 cups fish sauce
1 cup sugar
1 tablespoon sriracha
1 cup tamarind concentrate
1 tablespoon paprika
2 kaffir lime leaves

In a large saucepan cook the garlic and shallot in the oil over low heat, stirring occasionally until translucent. Add the lemongrass and cook until aromatic. Add remaining ingredients, bring to a boil and simmer for 20 minutes. Strain and reserve.

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