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Bun with Noodles and Crispy Bacon

2 SERVINGS
Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS

  • 4 pieces of streaky bacon
  • 120 g fresh egg noodles
  • Juice of one lime
  • 2 hot dog buns
  • 2 leaves of lettuce
  • 2 tablespoons of edible oil
  • 2 quail eggs
  • ½ packet of Lee Kum Kee Stir-Fry Sauce for Hong Kong Style Noodles

GARNISH

  • 10 g pickled ginger
  • 2 tablespoons of mayonnaise
  • 2 teaspoons of seaweed powder

INSTRUCTIONS

  • 1
    Preheat the oven to 200/180 °C (fan/gas 6).
  • 2
    Line a baking tray with parchment paper and arrange the bacon on it. Cover with another sheet of parchment paper and press down with another baking tray. Bake at 200 °C for 15 minutes.
  • 3
    Remove the top tray and paper. Bake for another 3–5 minutes until the bacon is browned and sufficiently crispy.
  • 4
    Stir-fry the egg noodles with Lee Kum Kee Stir-Fry Sauce for Hong Kong Style Noodles. Add lime juice. Crush one piece of crispy bacon and mix it into the noodles.
  • 5
    Heat oil in a pan and fry the quail eggs on one side.
  • 6
    Spray the hot dog bun with water. Bake for 5 minutes at 180/160 °C (fan/gas 4).
  • 7
    Carefully open the hot dog bun for filling. First, place the noodles inside. Then top with a leaf of lettuce and crispy bacon. Season with mayonnaise, place an egg on each half, sprinkle with seaweed powder, and garnish with pickled ginger.
Tip
1. Roll the noodles before filling the bun to prevent the sauce from sticking to the bun. 2. Do not press the hot dog buns too hard to avoid wrinkling.
LEE KUM KEE

INGREDIENTS

GARNISH