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Bacon Pan Fried Noodles

Crispy bacon, hearty noodles soaked in a rich sauce, sweet and tender cabbage, and caramelized onion make this quick one-bowl meal irresistible!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Main
Cuisine: Chinese
Servings: 2
Author: Maggie Zhu

Ingredients

  • 5 ounces (140 grams) dried egg noodles (or spaghetti), enough to generate about 3 cups cooked noodles

Sauce

  • 2 teaspoons soy sauce (*footnote 1)
  • 2 teaspoons soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry, or chicken stock)
  • 1/2 teaspoon sesame oil (Optional) (*footnote 2)
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper

Stir fry

  • 3 tablespoons peanut oil (or vegetable oil)
  • 5 slices Jimmy Dean® Applewood Smoked Bacon
  • 1/2 white onion , sliced
  • 4 to 5 pieces cabbage leaves

Instructions

  • Bring a pot of water to a boil. Cook the noodles according to the instructions, until al dente. Rinse with tap water to stop cooking. Drain and set aside.
  • Heat a teaspoon of oil in a 12-inch skillet (*footnote 3) over medium heat and spread bacon slices. Cook until the extra grease renders and the bacon turns crispy. Flip occasionally. Transfer bacon onto a plate. Let cool before tearing into bite sized pieces. Transfer the bacon grease into a bowl and save for later. Wipe the skillet with a paper towel to remove the brown bits and return the skillet to the stove.
  • While boiling the noodles and cooking the bacon, cut the vegetables. Whisk every ingredient for the sauce in a small bowl and set aside.
  • When the noodles and the bacon are ready, add 1 tablespoon of oil to the same skillet and turn to medium high heat. When the oil is hot, spread the noodles across the skillet. Use a pair of tongs to gently shake the noodles, so that they’re evenly coated with oil. Cook for 3 to 5 minutes, until the bottom side turns golden and crispy. Flip the noodles to cook the other side. Swirl in 1 tablespoon of oil along the edge of the pan. Swirl the pan and agitate the noodles with the tongs so that the bottom side coats with oil again. Cook until crispy, 2 to 3 minutes. If the skillet starts to smoke, turn to medium heat. Transfer noodles to a plate. Break up and separate noodles with a fork and a pair of tongs.
  • Add 1 tablespoon of the reserved bacon grease to the skillet for more delicious results (highly recommended). Alternatively, add 1 tablespoon vegetable oil.
  • Add onion. Cook and stir until softened. Add cabbage. Stir and cook until the cabbage just starts to turn tender and is lightly charred. Add noodles back. Swirl in the sauce. Toss the noodles immediately with a pair of tongs. Add bacon. Continue tossing until the noodles are coated evenly with the sauce.
  • Transfer to a plate and serve immediately.

Notes

  1. You can use 1 and 1/2 tablespoons of regular soy sauce to replace the light-dark soy sauce combo. The finished dish will have a lighter color, but it won’t affect the flavor.
  2. If you’re not planning to use bacon grease, adding sesame oil will boost the flavor of the dish. However, it is optional.
  3. You can use a large skillet from beginning to end. Either a stainless steel pan, carbon steel pan, or nonstick pan will work. You can use less oil to crisp up the noodles if using a nonstick pan. However, a stainless pan or a carbon steel pan will give the ingredients a better char.

Nutrition

Serving: 192g, Calories: 417kcal, Carbohydrates: 25.5g, Protein: 11.6g, Fat: 29.7g, Saturated Fat: 6.3g, Cholesterol: 41mg, Sodium: 1048mg, Potassium: 264mg, Fiber: 2.4g, Sugar: 4.8g, Vitamin A: 50IU, Vitamin C: 20.6mg, Calcium: 30mg, Iron: 1.1mg