Kimchi bacon char kway teow

Method

1. Loosen the noodles and drain them well. Cut the bacon into 3 cm strips and the kimchi into 2 cm pieces, slice the garlic and cut the spring onions into 4 cm lengths. In a small bowl, whisk the gochujang, kimchi juice, light and dark soy sauce and sugar until smooth.

   Add in this stepGochujang (Korean chili paste) 2 tspKimchi juice 2 tbspLight soy sauce 2 tspDark soy sauce 1 tspSugar 1 tsp

2. Cook in 1 batch(es) (up to 2 servings at a time). Put the bacon and oil in a cold wok and cook over medium heat for 5 min, until plenty of fat has rendered and the edges are crisp.

   Add in this stepBacon rashers 4Vegetable oil 1½ tbsp

   medium heat

3. Add the garlic and kimchi and stir-fry over high heat for 2 min, until the kimchi edges catch slightly and turn sweet.

   Add in this stepGarlic cloves 2Well-fermented napa cabbage kimchi 140 g

   high heat

4. Add the noodles, pour the sauce around the edge of the wok and toss over high heat for 2 min 30 sec, leaving them still for 10 seconds now and then so they pick up a light char.

   Add in this stepFresh flat rice noodles (kway teow) 400 g

   high heat

5. Push the noodles aside, crack in the egg, let it half-set, then stir it through the noodles for 1 min until fully cooked.

   Add in this stepEggs 2

6. Add the bean sprouts and spring onions and toss for 30 sec, then turn off the heat, drizzle with sesame oil, scatter with sesame seeds and serve straight away.

   Add in this stepBean sprouts 100 gSpring onions 2Toasted sesame oil 1 tspSesame seeds 1 tsp