OUR RECIPES
Bacon Chili Oil Noodles
OUR RECIPES
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.
