About this recipe: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.
6 rindless streaky bacon rashers
2 tsp sunflower oil
1 red onion
1 crushed garlic clove
250g fine dried Chinese egg noodles
2 tsp balsamic vinegar
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Method Prep:10min › Cook:15min › Ready in:25min
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.
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
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