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.
- 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.