Carbonara ramen

Step 1/3

• 100 g smoked bacon
• 2 scallions
• 250 g ramen noodles
• 1 tbsp vegetable oil

• cutting board
• knife
• pot
• sieve
• bowl

Dice bacon and thinly slice scallions, setting the greens aside for garnishing. Cook the ramen noodles to packet instructions, reserving a few cups of the noodle water before draining. Toss the ramen noodles with vegetable oil and set aside.

Step 2/3

• 2 eggs
• 1 tsp pepper
• 2 tbsp soy sauce
• 45 g Parmesan cheese (grated)

• bowl
• frying pan

In a small bowl, whisk eggs, pepper, soy sauce, and parmesan. Beginning in a cold pan, fry bacon over medium heat until crispy. Add spring onion whites and fry for another minute.

Step 3/3

• spicy chili crisp (for serving)

Once bacon is crispy and spring onion is softened, add cooked noodles to the pan to toss together. Add a cup of the reserved noodle water to the egg mixture, gently whisking to combine. Turn the heat off, then add egg mixture in, slowly stirring to gently combine with the noodles and bacon. The residual heat should just cook the eggs without scrambling. Add more noodle water if the sauce is too thick. Garnish with chili crisp, spring onion greens, extra black pepper, and serve.

Enjoy your meal!