Sichuan Bacon Noodles with Crispy Egg
Smoky bacon tossed with noodles in a numbing Sichuan sauce, topped with a fried egg and fresh cucumber. Weeknight dinner that tastes like a late-night ramen shop.
- Total time
- 18 min
- Servings
- 2
- Calories
- 612
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Boil noodles in salted water until al dente, then drain and set aside.
Step 2
Cook bacon in a large skillet over medium-high heat until crispy, breaking into pieces, ~6 minutes.
Step 3
Add garlic to the bacon fat and cook for 30 seconds until fragrant.
Step 4
Toss in cooked noodles, chili oil, and soy sauce. Stir until noodles are glossy and coated, ~2 minutes.
Step 5
Push noodles to the side and crack both eggs into the skillet. Fry until whites set but yolks still jiggle, ~3 minutes.
Step 6
Divide noodles and egg between bowls. Top with cucumber, cherry tomatoes, and serve hot.
Tools you’ll need
- large skillet or wok
- pot for boiling
- tongs or chopsticks
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