Stir-fried Egg Noodles With Bacon & Prawn Gyozas
As the name suggests, the bacon gives the lovely flavour to the dish. Fresh ginger, garlic and spring onions makes the dish very fragrant. I have used prawn gyozas from AJINOMOTO. These gyozas take the dish to another level. They’re great as a weekday dinner put together under 30 minutes. Feel free to use any kind of dumpling in this recipe, or skip it altogether.
Add 1 tsp of oil while cooking the noodles. The oil prevents the noodles from sticking together. I have not added salt in the dish, as there is salt in the bacon and the soy sauce. Feel free to add salt.
Cook the egg noodles in hot water for 6-7 minutes. Once cooked, drain and rinse with cold water. Keep them aside.
Cut the bacon rashers into 1 inch pieces.
In a large frying pan, add the bacon pieces and the oil (1 tbsp). Cook them on a medium-high flame for 4-5 minutes until they start to brown on the edges and are crisp. Transfer them to a plate.
In the same frying pan, place the prawn gyozas. Pan fry them for 2 minutes, then add 50 ml of water, cover and cook for 4 minutes until all the water has evaporated. Take off the lid and cook further for another minute. Keep the pan aside.
In a large wok, add oil (1 tbsp), chilli oil(1 tbsp), chopped spring onion whites and greens, grated ginger, and garlic. Mix and cook everything for 2 minutes on a high flame.
Now add the cooked noodles, soy sauce (dark and light)and rice wine vinegar. Mix well.
Add the bacon pieces and gyozas. Finally add the sesame oil. Mix and let everything absorb the flavours of the bacon, and the sesame oil.