Chinese noodles cooked with bacon and scallions and tossed with white pepper and vinegar makes a simple and delicious dinner. Add an egg if you want!
2 thick slices bacon
2 t chopped garlic
1/2 t white pepper
2 T soy sauce
2 T balsamic vinegar or Chinese black vinegar
1/2 T brown sugar
7 oz Chinese noodles – I used a rice noodle meant for pad thai, because that is what I had on hand. A better choice might be a Chinese noodle such as one might use for lo mein, at least in my humble opinion! Thin spaghetti also works!
Prepare noodles according to package directions, but keep them al dente! We don’t want soggy noodles in this dish! Drain.
Fry bacon on medium heat in skillet until crisp and golden. Remove bacon and set aside. Leave the grease in the skillet and throw the green onions into an almost smoking pan. Use the splatter screen, I mean it! Really. Cook until the scallions look almost burnt and right before you think they are burnt, stir in the garlic. When that is ready, stir in the white pepper and push to one side of pan. Turn your heat down a bit and wait a minute before you add an egg.
Now it is time to see an angry egg. Plop that egg into the hot pan and watch it splutter. (I know that’s a word. Right?) Cook to your desired yolk setting! Manservant likes his runny.
Now mix the noodles with the sauce in the bowl. Stir in the green onion mixture. Plop that egg on top and sprinkle with the bacon that needs to be crushed or broken up. I mentioned that right? Time to top this with sriracha if you’d like, mix this up, and relax.
Keywords: Chinese noodles, Asian noodles, Blackened green onions, Noodle Bowl,