Categories: Breakfast Dishes

Ingredients

• 4 tsp. soy sauce
• 1/2 tsp. sugar
• 4 oz. ramen noodles
• 2 slices bacon, cut crosswise into 1-inch tabs
• 1/2 cup quartered white mushrooms
• 1 cup diced green cabbage, in 1-inch pieces
• 1/2 cup diced red onion, in 1/2 inch pieces
• 2 eggs beaten with 1 tsp. cold water
• 1/4 cup finely chopped fresh tomato

Directions

1. In a large bowl, stir together soy and sugar.
2. Heat a large pot of water to a boil, drop in noodles and cook until just tender, 2 to 3 minutes. Drain, rinse under cool water, drain again. Sloide noodles into the bowl with the soy and toss to coat.
3. Heat wok (set on a wok ring) over medium-high heat or a cast-iron skillet set over medium heat. When hot, toss in bacon. Cook, stirring with chopsticks or a wooden spatula, until crunchy and brown, 5 to 6 minutes. Scoop out bacon, leaving rendered fat in pan.
4. Add the mushrooms to the pan and cook, stirring 2 minutes. Stir in cabbage and onion. Stir-fry until vegetables are nicely browned, about 5 minutes.
5. Add the noodles into the pan; toss until hot, about 1 minute. Pour in egg and scramble with noodles until egg is just set, about 1 minute. Toss in reserved bacon.
6. Scoop noodles into two shallow bowls. Top with tomato.

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