Short on time and inspiration? There is nothing simpler than our one pan sticky noodle recipe! Next to no prep, some simple steps, and there you have it!
Sticky Bacon Egg Noodles
Sticky Bacon Egg Noodles
with spring onion & coriander
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Baby Corn
- Chicken
- Chicken Stock
- Egg Noodles
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Low-Sodium Soy Sauce
- Spinach
- Spring Onion
- Spring Onions
- Streaky Pork Bacon
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
DEAL OR NOODLE?
Boil a full kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. On completion, drain the noodles, reserving ½ a cup of the noodle water, and toss through some oil to prevent sticking.
SESAME STREET
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
BACON ME CRAZY
Return the pan to a medium heat with a small drizzle of oil. When hot, fry the bacon for 2 minutes per side until golden and crispy. Remove from the pan and drain on some paper towel. Roughly chop when cool enough to handle.
SO CORNY
Return the pan to a medium heat with another drizzle of oil, if necessary. When hot, add the baby corn and fry for 3-4 minutes until golden and starting to char slightly. Remove from the pan and season.
ALL TOGETHER NOW
Return the pan, wiped down if necessary, to a medium heat with a drizzle of oil. When hot, fry the grated garlic, the chopped chilli (to taste), and the spring onion whites for 2-3 minutes until fragrant, shifting constantly. Add the soy sauce, the reserved noodle water, the stock, and the cooked noodles. Toss to combine and leave to simmer for 4-5 minutes until slightly reduced and sticky. Add the crispy bacon pieces and rinsed spinach, and toss until the spinach is wilted.
PLATE IT UP!
Pile up the sticky loaded noodles and spoon over any remaining sauce. Top with the charred baby corn. Garnish with the toasted sesame seeds, spring onion greens and the chopped coriander. Easy Peasy!
Egg Noodles - 2 cakes
White Sesame Seeds - 5ml
Streaky Pork Bacon - 3 strips
Baby Corn - 60g
Garlic Clove - 1
Fresh Chilli - 1
Spring Onion - 1
Low Sodium Soy Sauce - 15ml
Chicken Stock - 5ml
Spinach - 20g
Fresh Coriander - 4g
DEAL OR NOODLE?
Boil a full kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. On completion, drain the noodles, reserving 1 cup of the noodle water, and toss through some oil to prevent sticking.
SESAME STREET
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
BACON ME CRAZY
Return the pan to a medium heat with a small drizzle of oil. When hot, fry the bacon for 2 minutes per side until golden and crispy. Remove from the pan and drain on some paper towel. Roughly chop when cool enough to handle.
SO CORNY
Return the pan to a medium heat with another drizzle of oil, if necessary. When hot, add the baby corn and fry for 3-4 minutes until golden and starting to char slightly. Remove from the pan and season.
ALL TOGETHER NOW
Return the pan, wiped down if necessary, to a medium heat with a drizzle of oil. When hot, fry the grated garlic, the chopped chilli (to taste), and the spring onion whites for 2-3 minutes until fragrant, shifting constantly. Add the soy sauce, the reserved noodle water, the stock, and the cooked noodles. Toss to combine and leave to simmer for 4-5 minutes until slightly reduced and sticky. Add the crispy bacon pieces and rinsed spinach, and toss until the spinach is wilted.
PLATE IT UP!
Pile up the sticky loaded noodles and spoon over any remaining sauce. Top with the charred baby corn. Garnish with the toasted sesame seeds, spring onion greens and the chopped coriander. Easy Peasy!
Egg Noodles - 4 cakes
White Sesame Seeds - 10ml
Streaky Pork Bacon - 6 strips
Baby Corn - 120g
Garlic Clove - 1
Fresh Chilli - 1
Spring Onions - 2
Low Sodium Soy Sauce - 30ml
Chicken Stock - 10ml
Spinach - 40g
Fresh Coriander - 8g
DEAL OR NOODLE?
Boil a full kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. On completion, drain the noodles, reserving 1½ cups of the noodle water, and toss through some oil to prevent sticking.
SESAME STREET
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
BACON ME CRAZY
Return the pan to a medium heat with a small drizzle of oil. When hot, fry the bacon for 2 minutes per side until golden and crispy. Remove from the pan and drain on some paper towel. Roughly chop when cool enough to handle.
SO CORNY
Return the pan to a medium heat with another drizzle of oil, if necessary. When hot, add the baby corn and fry for 4-5 minutes until golden and starting to char slightly. Remove from the pan and season.
ALL TOGETHER NOW
Return the pan, wiped down if necessary, to a medium heat with a drizzle of oil. When hot, fry the grated garlic, the chopped chilli (to taste), and the spring onion whites for 3-5 minutes until fragrant, shifting constantly. Add the soy sauce, the reserved noodle water, the stock, and the cooked noodles. Toss to combine and leave to simmer for 5-7 minutes until slightly reduced and sticky. Add the crispy bacon pieces and rinsed spinach, and toss until the spinach is wilted.
PLATE IT UP!
Pile up the sticky loaded noodles and spoon over any remaining sauce. Top with the charred baby corn. Garnish with the toasted sesame seeds, spring onion greens and the chopped coriander. Easy Peasy!
Egg Noodles - 6 cakes
White Sesame Seeds - 15ml
Streaky Pork Bacon - 9 strips
Baby Corn - 180g
Garlic Cloves - 2
Fresh Chillies - 2
Spring Onions - 3
Low Sodium Soy Sauce - 45ml
Chicken Stock - 15ml
Spinach - 60g
Fresh Coriander - 12g
DEAL OR NOODLE?
Boil a full kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. On completion, drain the noodles, reserving 2 cups of the noodle water, and toss through some oil to prevent sticking.
SESAME STREET
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
BACON ME CRAZY
Return the pan to a medium heat with a small drizzle of oil. When hot, fry the bacon for 2 minutes per side until golden and crispy. Remove from the pan and drain on some paper towel. Roughly chop when cool enough to handle.
SO CORNY
Return the pan to a medium heat with another drizzle of oil, if necessary. When hot, add the baby corn and fry for 4-5 minutes until golden and starting to char slightly. Remove from the pan and season.
ALL TOGETHER NOW
Return the pan, wiped down if necessary, to a medium heat with a drizzle of oil. When hot, fry the grated garlic, the chopped chilli (to taste), and the spring onion whites for 3-5 minutes until fragrant, shifting constantly. Add the soy sauce, the reserved noodle water, the stock, and the cooked noodles. Toss to combine and leave to simmer for 5-7 minutes until slightly reduced and sticky. Add the crispy bacon pieces and rinsed spinach, and toss until the spinach is wilted.
PLATE IT UP!
Pile up the sticky loaded noodles and spoon over any remaining sauce. Top with the charred baby corn. Garnish with the toasted sesame seeds, spring onion greens and the chopped coriander. Easy Peasy!
Egg Noodles - 8 cakes
White Sesame Seeds - 20ml
Streaky Pork Bacon - 12 strips
Baby Corn - 240g
Garlic Cloves - 2
Fresh Chillies - 2
Spring Onions - 4
Low Sodium Soy Sauce - 60ml
Chicken Stock - 20ml
Spinach - 80g
Fresh Coriander - 15g
Woolies Products in this dish
