Bacon Pan-Fried Noodles
Cook pasta until al dente according to package instructions. Drain, rinse and set aside.
Whisk together soy sauce, sugar and black pepper in a small bowl. Set aside.
Heat a large skillet over medium heat. Add 2 tsp. peanut oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Transfer strips to a platter lined with paper towel. Allow to cool.
Add 1 tsp oil to skillet and add pasta. Stir fry pasta for 4-5 minutes until browned. Transfer to platter and set aside. Return skillet to heat and add 1 tbsp oil. Add the onions and cabbage. Sauté until onions become tender and cabbage leaves wilt becoming slightly browned (approximately 4-5 minutes) Return pasta, bacon and soy sauce mixture to skillet and toss all ingredients well. Reduce the heat to low and sauté for additional 5 minutes.
Serve warm topped with sunny-side up egg.
- 1 pound thin spaghetti, cooked al dente
- 5 slices thick cut bacon, halved
- 2-3 tbsp peanut oil
- 1 small white onion, peeled and chopped
- 5-6 cabbage leaves, chopped
- 1/4 cup soy sauce
- 2 teaspoon sugar
- 1 teaspoon ground black pepper
- 4 eggs, sunny side up (optional)