Crispy Pan Noodles
If you're ever feeling snacky but feel like you should be eating a "real meal," this is what to cook to really confuse that judgmental internal compass. Tell it to go away and mind its own beeswax, because this is both!
Ingredients :
- 4 oz. thin dried wheat noodles
- 3 strips thick-cut bacon, cut into 1" pieces
- 4 green onions, cut into 1” pieces, plus more for topping
- 4 large cloves garlic, halved
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. cumin seeds
- 1/2 tsp. fennel seeds
- 1/4 tsp. ground white pepper
- 1/4 tsp. smoked paprika
- Pinch MSG
- Sriracha, for serving
- Kewpie mayo, for serving
- Toasted sesame seeds, for serving
Directions :
- In a large pot of boiling water, cook noodles to al dente, 3 to 4 minutes. Drain.
- In a large skillet over medium heat, add cooked noodles and stir until residual water is mostly evaporated, 2 to 3 minutes.
- Add bacon and cook, stirring occasionally, until fat is mostly rendered, 2 to 3 minutes. Add green onions and garlic and stir until fragrant and slightly softened, 2 minutes.
- Add pepper, red pepper flakes, cumin, fennel, paprika, and MSG (if using) and stir to toast spices, 1 minute. Reduce heat to low and continue cooking until noodles are golden and crispy, about 6 minutes.
- Top with squiggles of Sriracha and mayo and sprinkle with sesame seeds and more green onions before serving.
