Bacon Chili Oil Noodles | Recipes | Schneiders
Bacon Chili Oil Noodles


Bacon Chili Oil Noodles

Bacon Chili Oil Noodles


Bacon Chili Oil Noodles

Miso, chili crisp, sesame, fried garlic and bacon give this fiery, speedy noodle dish loads of fast flavour.


½ cup hot water

1 tbsp red miso paste

1 tbsp soy sauce

6 slices Schneiders Butcher Cut Double Smoked Bacon, chopped into ½-inch strips

⅓ cup sesame oil

8 cloves garlic, minced

2 shallots, finely chopped

3 tbsp sesame seeds

1 tbsp grated ginger

1 tbsp crushed red pepper flakes

¼ tsp cayenne pepper

400 g instant Asian wheat noodles, ramen noodles or long noodles, cooked according to package directions and drained

¼ cup chopped cilantro

2 green onions, finely sliced

In large bowl, gradually whisk hot water into miso paste and soy sauce; set aside.

In a large skillet, fry bacon over medium heat, stirring often, until light browned and crisp, about 5 minutes; drain off fat and discard.

Add the sesame oil to bacon; cook garlic and shallot, stirring often, until light golden, about 3 minutes. Stir in sesame seeds, ginger, crushed red pepper flakes and cayenne pepper; cook, stirring, for 1 minute. Scrape bacon mixture into miso mixture in bowl.

Add hot noodles, cilantro and green onions to bowl; toss to coat.

Tip: Serve with a side of stir-fried broccoli and topped with a fried egg to make a meal of it.

Ginger grates up much more easily with a rasp if you do it directly from frozen. Just wash and toss the whole knob of gingerroot in a freezer bag and freeze until firm. Remove, grate what you need, and return to the freezer for your next recipe.