Ingredients

• 1 pack of O'Neills Dry Cured Streaky Rashers OR 1 pack of O'Neills Dry Cured Bacon Lardons OR 1 pack of O'Neills Dry Cured Back Rashers
• 4 nests of egg noodles
• A drizzle of sesame oil
• 1 medium red onion
• 1cm cube ginger
• 2 garlic cloves
• 100g baby corn
• 100g mangetout
• 1 carrot
• 1 red pepper
• 1 green pepper
• 2 tablespoons dark soy sauce
• 2 tablespoons sweet chilli sauce
• 2 tablespoons honey

Method

1. You can use any of the following O’Neills Dry Cured Bacon items in this recipe depending on what you have in your fridge: Streaky Bacon, Back Rashers or Bacon Lardons. If using Streaky Rashers or Back Rashers, start by cutting them into large dices—this is a great job for kids to do with a pair of scissors.
2. Crush the garlic, grate the ginger and dice the onion.
3. Slice the peppers and carrot into matchsticks, and cut the baby corn and mangetout in half.
4. Make your sauce by mixing together the soy sauce, sweet chilli sauce and honey.
5. Soften your noodles by adding them to a mixing bowl and covering them with boiling water.
6. Put your wok over high heat with a drizzle of sesame oil and fry your bacon until crispy.
7. Add in the garlic, onion and ginger and sizzle for another minute, then add the rest of the vegetables and stir fry for 5 minutes.
8. When the noodles are soft, drain and add them to the wok.
9. Pour over your sauce, mix well and stir fry for another couple of minutes.
10. Serve immediately into bowls with a garnish of spring onion. Have fun with your chopsticks!