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Korean BBQ Fried Noodles

serves

4

people

Serves

prep-time

10

minutes

Preparation Time

recipe-type

20

minutes Stove Top

Cooking Time

Ingredients
  • 200 g thick cut bacon
  • 4 cups chopped green Kale
  • 1 x 20 g McCormick Street Foods Spicy Korean BBQ
  • 1 tbsp (20 mL) soy sauce
  • 1 tbsp (20 mL) tomato sauce
  • 1 tbsp (20 mL) boiling water
  • 440 g Ready to Eat Udon noodles (thick wheat noodles) prepared as per pack directions
  • To serve
  • 4 fried eggs
  • spring onion, sliced
  • sesame seeds
Directions
  1. Add bacon in a single layer to a medium sized non-stick frying pan over MEDIUM heat and cook until crisp. Transfer to a chopping board and cut into bite sized pieces. Set aside.
  2. Add kale leaves to the rendered bacon fat and cook stir-frying for 3-4 minutes or until kale softens.
  3. Combine the Korean BBQ street food seasoning, soy and tomato sauces with water to create a paste. Then add to pan with the noodles and cooked bacon. Stir fry for 3-4 minutes or until heated through.
  4. Divide noodles between serving plates and top with a fried egg and sprinkle of spring onion and sesame seeds.
Recipe Tip

• Thin wheat noodles will also work well in this dish.

• For a vegetarian dish, substitute the bacon with precooked marinated tofu.

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