A perfect brunch or light dinner meal that easily accommodates leftovers too.
Put dried noodles in a bowl and cover with boiling water, leave for 3-4 minutes strain & refresh under cold water, separating noodles. Put to one side.
Pre heat oven to 180c
Heat large oven proof frying pan, on medium-high heat, add peanut oil & sesame oil.
Add ginger, garlic & three of the shredded spring onions stir fry 30 seconds.
Add carrots, snow peas, red capsicum, black pepper, salt & bacon stir fry one minute.
Add noodles, lightly mix with vegetables and bacon before spreading evenly over the base of the pan.
Pour beaten eggs over the noodle mixture, cook over over medium heat 1-2 minutes.
Slide frying pan into pre heated oven and cook until just set, 3 to 4 minutes.
Remove from oven, drizzle with sweet chilli sauce, sprinkle with black sesame seeds & fried shallots. Toss over remaining shredded spring onion. Cut into wedges and serve.
Variations: Add leftover turkey, ham or pork. Change the vegetables; shredded baby bok choy, baby corn, bean or snow pea shoots work well. Change the sauce; soy, plum or sate can replace sweet chilli sauce if preferred.
Trending This Week