Bacon & Scallion Egg Noodle Stir-fry 培根和葱油鸡蛋炒面
Ingredients
- 2 tsp Light soy sauce
- 2 tsp Dark soy sauce
- ½ tsp Sesame oil
- ¼ tsp Sugar
- 1 tbsp Shaoxing wine or dry sherry
- ¼ tsp Freshly ground white pepper
- 300 g Fresh thick wonton noodles
- 150 g 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.
- DONE!