Bacon Pan-Fried Noodles
Thin Hong Kong noodles tossed in a savory Cantonese sauce with crisp bacon, cabbage, carrot, onion, garlic, and scallions.
A cold-skillet bacon start and thoroughly drained noodles build two contrasting textures: crisp pork and springy noodles with browned edges.
Instructions
- 1
Arrange the bacon in a cold 12-inch skillet without overlapping, working in batches. Heat over medium until it sizzles, reduce to medium-low, and cook, turning occasionally, until crisp and golden, about 8 minutes per batch. Drain on a paper-towel-lined plate, cool, then cut into bite-size pieces with kitchen scissors.
8 min
- 2
Bring a pot of water to a boil. Cook Hong Kong pan-fried noodles for 1 minute, or cook other noodles according to their package until al dente. Rinse under cool tap water, drain thoroughly, and set aside.
1 min
- 3
Whisk the chicken broth, Shaoxing wine, oyster sauce, light and dark soy sauces, sugar, and white pepper in a small bowl.
- 4
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat until just smoking. Add cabbage, carrot, and onion, season generously with kosher salt, and stir-fry until wilted but still crisp, 2-3 minutes. Transfer to a plate.
3 min
- 5
Add 1 tablespoon oil and the scallion whites to the wok. Stir-fry until lightly charred, 30-40 seconds, then add the garlic and stir just until fragrant.
1 min
- 6
Spread the drained noodles in the wok and add the remaining 1 tablespoon oil, or reserved bacon fat. Toss to coat, pour in the sauce, and toss until evenly colored while a little sauce remains. Return the vegetables and toss until the sauce is absorbed; add the bacon and toss for 1 minute.
1 min
- 7
Add the scallion greens and toss just until wilted. Turn off the heat, drizzle with toasted sesame oil, toss once more, and serve immediately.
Ago's Notes
- Cook Hong Kong pan-fried noodles for 1 minute; cook other chow mein noodles only until al dente. Rinse under cool water and drain very well so they can brown.
- Starting each bacon batch in a cold skillet renders the fat evenly. Two batches take close to 20 minutes in total, so begin with the bacon before preparing the vegetables.
- For oven bacon, bake at 400°F (200°C) for 15-20 minutes. You may use 1-2 teaspoons reserved bacon fat with the noodles; if you do, omit the toasted sesame oil.
Serve immediately while the bacon is crisp and the noodles still have browned edges.
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