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.




5 Mins

Cook Time

12 Mins



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

1/3 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.

Tips (not mandatory)

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.

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