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INGREDIENTS
- 4 pieces streaky bacon
- 120 g fresh egg noodles
- Juice of one lime
- 2 hot dog buns
- 2 lettuce leaves
- 2 tablespoons vegetable oil
- 2 quail eggs
- ½ sachet Lee Kum Kee Stir-Fry Sauce for Hong Kong Style Noodles
GARNISH
- 10 g pickled ginger
- 2 tablespoons mayonnaise
- 2 teaspoons seaweed powder
INSTRUCTIONS
- 1Preheat the oven to 200/180 °C (fan oven / gas mark 6).
- 2Cover a baking tray with baking paper and arrange the bacon on it. Place another sheet of baking paper over the bacon and press everything down with another baking tray. Bake at 200 °C for 15 minutes.
- 3Remove the top baking tray and paper. Bake for another 3–5 minutes until the bacon is browned and sufficiently crispy.
- 4Stir-fry the egg noodles with Lee Kum Kee Stir-Fry Sauce for Hong Kong Style Noodles. Add lime juice. Crumble one piece of crispy bacon and mix it into the noodles.
- 5Heat oil in a pan and fry the quail eggs on one side.
- 6Spray the hot dog bun with water. Bake for 5 minutes at 180/160 °C (fan oven / gas mark 4).
- 7Carefully open the hot dog bun for filling. First, place the noodles inside. Then, layer it with a lettuce leaf and crispy bacon. Season with mayonnaise, place an egg on each half, sprinkle with seaweed powder, and garnish with pickled ginger.
Tip
1. Before filling the bun, coil the noodles to prevent their sauce from sticking to the bun.
2. Do not press the hot dog buns too hard to avoid wrinkling them.
