Easy lunch: Medallion chilli noodles

It’s lunchtime on a weekend and you’re looking to use up those last few remaining slices of bacon. Instead of a bacon buttie or some pasta and sauce, here’s an easy alternative which will help you use up some of your cupboard or kitchen left overs.

Serves two


  • 350g bacon medallions, diced
  • 1 red chilli, deseeded and chopped
  • 1tsp finely chopped garlic
  • 1 inch finely chopped ginger
  • 1 tsp lemongrass
  • 1tbsp rapeseed oil
  • 2 egg noodle nests
  • 2 spring onions, sliced
  • 1tbsp soy sauce
  • 1tsp fish sauce
  • 1tsp sugar

Cook your noodle nests in a saucepan of boiling water, following the packet instructions.


Meanwhile, heat the oil in a wok and add the bacon, chilli, garlic, ginger and lemongrass. Cook – stirring constantly – until the bacon is cooked.



Add the spring onions soy sauce, fish sauce and sugar. Bring to a simmer.


Once cooked, drain the noodles and add to the wok. Heat through and thoroughly combine all the ingredients.


Serve immediately with a sprinkle of leftover spring onion on top.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s