Serves 3-4

If you love trying something a bit different in the kitchen, you’re going to love a bowl of Bacon and Egg Chili Noodles. An absolute flavour bomb, and so incredibly quick and easy to make!

  • Ingredients

    • Götzinger American Rindless Bacon (cut into 1inch pieces) – 1 pack
    • Shallot (fine sliced) – 1
    • Garlic clove (fine sliced) – 1
    • Carrot and cabbage coleslaw mix – 200g
    • Fresh udon noodles – 400g
    • Light soy sauce – 2tb sp.
    • Chilli oil (with crunchy pieces through) – 2.5tb sp.
    • Honey – 1tb sp.
    • Fried egg – one per serving
    • Spring onion (fine sliced) – to garnish
    • Black and white sesame seeds – to garnish
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  • Instructions

    • Cook the bacon in a large pan on a high heat until crispy – remove from pan and set aside.
    • Lower the temperature to a medium heat and using the remaining bacon oil, cook the shallots and garlic until the shallots are translucent.
    • Add the coleslaw mix and noodles into the pan followed by the soy sauce. Stir to combine and cook until the vegetables and noodles have softened.
    • Add the chili oil, honey and bacon pieces to the pan and stir through.
    • To serve, fill a bowl with the noodles, top with a fried egg and garnish with spring onion and sesame seeds. 

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