Remember Monday? When I posted that healthy swiss chard and mushroom quinoa recipe? Well today, I have the exact opposite for you. We're eating bacon and egg lo mein! Yay, bacon!
I'm currently working on a copycat recipe for these spicy noodles from a restaurant I love, right? I almost have that recipe down, but it needs more tweaking. More on that when I actually post the recipe. For now, secrets! Sort of, but not really, because I already talked about it on the social medias, but it's too much for me to get into that recipe on this post right now. You feel me?
I needed a break from those noodles, because I was eating them quite a bit between making the sauce at home and comparing that sauce with the one from the restaurant, but I had leftover noodles that needed to be used for something! So I raided the fridge to see what other ingredients I could use up.
And there I found a bunch of carrots, bacon, and eggs! The bacon and eggs were from my Walden Local Meat delivery. Delicious, pastured goodness.
So I decided I was going to make a stir-fry using those ingredients and It was going to be awesome. Also, Jason doesn't eat pork, so I had about 3 servings of this for myself, but this can easily serve 4 people.
What I loved most about this recipe was how easy it was to make. I cooked everything in the wok. One-pot cooking is where it's at. Great for a weeknight meal!
Pro-tip when chopping bacon: Put it in the freezer for about 15 minutes to allow it to firm up a bit. Makes chopping way easier. Seriously, don't try chopping soft bacon right out of the fridge. Just don't.
While you're waiting on that bacon, prep the other veggies. Saving time is so necessary when cooking, right? Especially if you're cooking after a long day at work? I got your back.
Okay, so go make these noodles, then come back here and tell me what you thought of them. I live for feedback!
Ingredients
- 6-7 slices of bacon, chopped*
- 1 medium sweet onion, chopped
- 2-3 carrots, sliced diagonally
- 4 garlic cloves, minced
- 3 scallions, finely chopped
- 1 teaspoon extra light olive oil or bacon grease
- 2 eggs
- 8 ounces lo mein egg noodles*
- 2 tablespoons soy sauce
- ½ tablespoon mirin
- 1 tablespoon water
Instructions
- Line a plate with some paper towels and set aside (keep it near the stove).
- Add soy sauce, mirin, and water to a small bowl and mix to combine. Set aside.
- Pre-heat wok over medium-high heat.
- Add bacon and cook until crisp and the fat has rendered; about ten minutes. Be sure to stir throughout to ensure even cooking.
- Using a slotted spoon, move the cooked bacon to the towel-lined plate and set aside.
- Remove all, but two tablespoons of bacon grease from the wok (I recommend straining the extra grease and storing it in the fridge to use as a cooking fat!)
- Add onions and carrots and cook until the carrots have softened; about ten minutes.
- Add garlic and saute until fragrant; about one minute.
- Push the veggies to one side of the wok. Add one teaspoon light olive oil or more bacon grease to the empty side and add eggs. Let cook, untouched, for about ten seconds, then scramble with a wooden spoon until they have mostly cooked; about one minute.
- Mix eggs with the veggies until well incorporated.
- Add the egg noodles, cooked bacon, sauce mixture, and most of the scallions (leave some for garnish when serving).
- Toss to combine.
- Now, you eat!
Notes
Disclaimer: I did not receive sponsorship from Walden Local Meat Co. All opinions are my own and I pay for my monthly deliveries.
Hi Marissa! OMG, I'm drooling! All I need to get are the noodles. And, bacon makes everything better! It's funny I don't like raw carrots but cooked carrots are one of my favorites!
I agree that bacon makes everything better! I usually torture Jason when I cook it because he doesn't eat pork, but he loves the smell of bacon. 🙂 I love carrots in any form, but I agree that cooked are really the way to go!
Hi Marissa! My son's name is Jason and he thinks of bacon like we do - the more the better! 🙂 However, he won't eat seafood which makes him weird even if he is my son!
Haha, My Jason won't really eat seafood either! He'll occasionally eat haddock or cod, but he is usually not happy about it. He at least eats chicken and beef, but that's the most he'll do as far as meats go. I sometimes ask why I'm even dating him. 😉
Hi Marissa! Your Jason must be a good man in many non food ways! My son is a good man too and I have to overlook his "weirdness" because we're related! I attribute them to his father, who I was married to before my current VERY good husband! Can't possibly be my fault! 🙂
Marissa, I need a bowl of this lo mein for lunch right now! It looks absolutely amazing!
Thanks, Olivia! It was fun to make and eat! 😀
Hi Marissa! Just had to come back and tell you that I make a bacon fried rice that is killer! I always make it when I make grapefruit curried ribs. Have a great weekend!
Hi Dorothy! That sounds delicious! I have a bacon fried rice recipe that I top with fried eggs; it's yummy! I'm really intrigued by the grapefruit curried ribs, though!
Hi Marissa! These ribs are really good! I dry rub a slab of ribs with this mixture - 1/4 cup brown sugar and 1 tsp. each of salt, mild curry powder, garlic powder and white pepper. I usually let them sit overnight in the frig wrapped in foil. For the sauce heat 2/3 cup of grapefruit juice, 1/2 cup brown sugar, 3 T. cornstarch and 1 tsp. each salt and mild curry powder, bring to a boil and set cool. Cut the ribs into 3-4 bone sections and place on heavy duty foil. Baste liberally with the sauce and stack the sections (self basting) two to three high and wrap the foil tightly and place on a rimmed baking sheet. I usually do them in the oven at 300 degrees for 2 to 2-1/2 hours. Open up the packets and lay the ribs in a single layer, still on the foil, and baste with more sauce. Put them back in the oven, uncovered, for 15 to 30 minutes. You could also put them in a covered grill if you don't want to heat up the kitchen. That's it!
That sounds really tasty, thanks for sharing! I got a slab of ribs in my last delivery, so I think I'm going to make these when I get back from a work trip next week. 😀
I love this type of one dish dinner. Everything including the kitchen sink (almost) and I'll bet it tastes wonderful. Love your tip about slicing bacon too.
Thanks, Laura! I'm a huge fan of one-pot meals. <3