5 min scallion-fat noodle

Ingredients:

• 1 serving (7 oz/200 grams) of fresh thin Asian noodle, or equivalent amount of dried noodle
• 2 strips of fatty bacon, thinly sliced
• 2 large/5 skinny scallions, cut into thin segments
• 1/2 tsp of ground white pepper, plus more to sprinkle
• 2 tbsp of soy sauce
• 1/2 tbsp of Asian black vinegar (balsamic vinegar can be a substitute in this particular case)
• 1/4 tsp of light brown sugar
• 1/4 tsp of dark soy sauce, for color

Bring a large pot of water to boil.  Meanwhile, cook fatty bacon strips in a skillet over medium-high heat, until rendered and browned, then remove with a slotted spoon and set aside.  Check if there is about 3 tbsp of bacon fat in the skillet, if not, add more oil to meat 3 tbsp.  Heat the oil over high heat until almost smoking, then add the scallions all at once.  Cook until the scallions are deep-browned and almost burnt (very important in order to get the right flavour), stir in the ground white pepper, then turn off the heat and set aside.  Combine soy sauce, black vinegar, light brown sugar and dark soy sauce in a large bowl.

Cook the noodle according to instructions.  Cooking-time varies, but in general, fresh noodles cook faster than dried noodles.  Drain the cooked noodle and transfer to the bowl with the soy sauce-mixture.  Add the reserved bacon bits, all the caramelized scallions and all its oil.  Sprinkle with a bit more ground white pepper, mix well, and eat immediately.

* The wonderful website surfing in the background is Beth’s Local Milk Retreat.