Today we have Chinese Carbonara variation. Except for the bacon, we'll also add a bit of vegetable, fry the noodles and instead of yolks, we'll make a Chinese sour-sweet sauce based on soy sauce, vinegar, sesame oil, and sugar.
Firstly, you need to pour some water into the pan and boil 140 g of egg noodles. When the noodles are done, you need to rinse it with cold water.
For sauce mix 2 tbsp of light soy sauce, 2 tbsp of dark soy sauce, 1 tsp of sugar, ½ tbsp of sesame oil, ¼ tsp of black pepper, and 1 tbsp of wine vinegar. Mix until smooth and leave.
Add 1 tbsp of oil to the frying pan and put there 5 slices of bacon. Make a low heat and cook until bacon is fried from one side, then turn over the slices and fry from the other.
A half of an onion slice "from pole to pole" traditional Chinese and stir-fry technique.
Wash 5 leaves of Chinese cabbage (take off the extra leaves) and cut or tear it up on large pieces.
Take the bacon off the fire and put on the plate to cool. Chop it.
Leave for about 1,5 tbsp of fat from the frying pan, pour the rest out. Clean the frying pan with a paper towel.
Add 1 tbsp of oil and finely heat it up, spread the noodles evenly on the frying pan. Stir from time to time, fry for about 4-5 minutes until golden. Then turn the noodles over, add 1 more tbsp of oil to the frying pan and fry from the other side. Put the noodles on the plate. Split stuck noodles with 2 forks.
Add the remaining fat to the frying pan, put the onion there, and fry for a minute until mild. Add cabbage and cook for 30 seconds more.
Now place the noodles back to the frying pan, add the sauce and bacon. Mix.