2014 Chili Accessory: Bacon Fried Ramen

2014 marked the only year we technically re-used a recipe. Since the Chili Takedown took place just two months after our wedding, we decided to test the theory that our 2011 Japanese chili didn't place, in part, because we didn't properly "flair" it up. To help flair it up for 2014, we decided why not marry the chili with another Japanese staple: ramen.

This recipe is fairly simple: take bacon, eggs, and a basic but tasty sauce, then fry the hell out of the ramen. It's great on its own, even better when topped with a spicy chili.

One word of warning: leave plenty of time for this. We made it based on most recipes' instructions of a brief stir fry of the noodles--but it's way, way better when you let those noodles get nice a crunchy!

Ingredients:

2 ramen packages, seasonings discarded

1 teaspoon sesame oil

2 teaspoons soy sauce

1 tablespoon chili garlic sauce, or to taste

1lb bacon, chopped

2 large eggs, whisked

Red pepper flakes (to taste)

Steps:

1. Cook the ramen noodles according to manufacturer instructions. Drain, rinse, and set aside.

2. In a bowl combine the sesame seed oil, fish sauce, and chili garlic sauce. Set aside.

3. Heat a large skillet over medium-high heat. Cook the bacon until nearly golden brown, 3-5 minutes.

4. Toss the drained ramen noodles with the bacon/grease. Turn up heat and fry the hell out of the noodles (minimum of 10 minutes). Wait until noodles are starting to brown and get a little crunch.

5. Push the noodles to the sides of the pan to create a “pocket.” Pour the whisked eggs in the pocket to cook/scramble. Once cooked, mix into the ramen mixture.

6. Stir in sesame oil-soy sauce-chili garlic mixture until noodles are coated. Add red pepper flakes, salt and pepper to taste. Stir in the sesame seed-soy sauce-chili garlic sauce mixture until the noodles are coated and heated through. Add red pepper flakes, salt and pepper to taste.

#chili #accessories #bacon