Sichuan Bacon Noodles with Crispy Egg
Smoky bacon tossed with noodles in a numbing Sichuan sauce, topped with a fried egg and fresh cucumber. Weeknight dinner that tastes like a late-night ramen shop.
- Total time
- 18 min
- Servings
- 2
- Calories
- 612
- Protein
- 28g
Ingredients
- 6 oz smoked bacon, sliced
- 8 oz fresh noodles or ramen
- 3 tbsp Sichuan chili oil or chili-sesame oil
- 2 tbsp soy sauce
- 3 cloves garlic, minced
- 2 whole eggs
- ½ whole English cucumber, julienned
Instructions
- 1
Boil noodles in salted water until al dente, then drain and set aside.
- 2
Cook bacon in a large skillet over medium-high heat until crispy, breaking into pieces, ~6 minutes.
- 3
Add garlic to the bacon fat and cook for 30 seconds until fragrant.
- 4
Toss in cooked noodles, chili oil, and soy sauce. Stir until noodles are glossy and coated, ~2 minutes.
- 5
Push noodles to the side and crack both eggs into the skillet. Fry until whites set but yolks still jiggle, ~3 minutes.
- 6
Divide noodles and egg between bowls. Top with cucumber, cherry tomatoes, and serve hot.
Tools you’ll need
- large skillet or wok
- pot for boiling
- tongs or chopsticks
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