Korean BBQ Fried Noodles
4
peopleServes
10
minutesPreparation Time
20
minutes Stove TopCooking Time
Ingredients
- 200 g thick-cut bacon
- 4 cups green Kale, chopped
- 1 x 25 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
- 1 x 440 g pkt wok-ready Udon (thick wheat) noodles
- To serve
- 4 fried eggs
- spring onion, sliced
- sesame seeds
Directions
- In a medium sized, non-stick frying pan over MEDIUM heat add bacon in a single layer and cook until crisp. Transfer to a chopping board and cut into bite sized pieces. Set aside.
- Add kale leaves to the rendered bacon fat and cook stir-frying for 3-4 minutes or until kale softens.
- Combine the Spicy Korean BBQ seasoning with the soy sauce, tomato sauce and 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.
- Divide noodles between serving plates and top each with a fried egg, some 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 pre-cooked, marinated tofu.
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