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2 tsp vegetable oil
300g (10 oz) bacon, diced
4 eggs, lightly whisked
400g (14 oz) cooked noodles (e.g. egg noodles, hokkien or udon)
¼ cup finely sliced spring onions (scallions)
Stir-fry sauce:
2 tbsp Korean gochujang paste*
2 tbsp soy sauce
2 tsp dark sweet soy sauce
Combine the ingredients for the stir-fry sauce.
Heat the oil in a wok or large frying pan over medium-high heat. Add the bacon and cook until crispy at the edges. Pour in the eggs and allow to set for half a minute before scrambling them through the bacon. Add your cooked noodles and the stir-fry sauce and toss until well combined. Toss through the spring onions and serve.
Notes:
– Gochujang is a Korean fermented chilli paste available in the Asian aisle of most supermarkets or search for it online.
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