Bacon Pan-Fried Noodles

Flight plan

Method

1. 1Cook the noodles according to the package until al dente. Rinse with tap water to stop the cooking, drain and set aside.
2. 2Heat a teaspoon of oil in a 12-inch skillet over medium heat and cook the bacon, flipping occasionally, until the fat renders and it turns crispy. Let it cool, then tear it into bite-size pieces. Save the bacon grease in a bowl and wipe out the skillet.
3. 3Add 1 tablespoon of oil to the skillet over medium-high heat. When hot, spread the noodles across the pan and shake them with tongs so they're evenly coated. Cook 3 to 5 minutes, until the bottom is golden and crispy.
4. 4Flip the noodles, swirl 1 tablespoon of oil along the edge of the pan, and cook until crispy, 2 to 3 minutes. Turn the heat to medium if the pan starts to smoke. Move the noodles to a plate and separate them with a fork and tongs.
5. 5Add 1 tablespoon of the reserved bacon grease (highly recommended) or vegetable oil to the skillet.
6. 6Add the onion and cook until softened. Add the cabbage and cook until just tender and lightly charred.
7. 7Add the noodles back, swirl in the sauce and toss right away. Add the bacon and toss until evenly coated.
8. 8Serve immediately.