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

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  • 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.

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

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

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

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

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