Family-Style Bacon, Vegetable & Vermicelli Noodles
An affordable, family-style bacon and veggie vermicelli dish that's packed with vegetables, full of flavour and perfect for busy weeknights. It feeds the whole family and reheats brilliantly for lunches or anyone arriving home late.
Simon Gault's Tip: Perfect for using up leftover vegetables in the fridge.
Ingredients
Method
- Place the vermicelli into a large heatproof bowl and cover with boiling water. Leave for 4 to 5 minutes, or until the noodles are just tender but still have a slight bite.
- Drain immediately, rinse under cold running water to stop the cooking, then drain well and set aside.
- Heat a large frying pan or wok over a medium-high heat.
- Add the diced bacon and cook for 5 to 6 minutes, stirring occasionally, until the fat has rendered and the bacon is lightly browned.
- Add the onion and carrot and cook for 4 minutes, stirring occasionally, until the onion has softened and the carrot is just tender.
- While the vegetables are cooking, combine the Gault's Chicken Stock, soy sauce, oyster sauce and brown sugar in a jug and stir until the sugar has dissolved.
- Transfer the bacon, onion and carrot to a bowl and set aside.
- Add the drained vermicelli to the pan, followed by the sauce. Toss until the noodles are hot and have absorbed most of the sauce.
- Return the bacon, onion and carrot to the pan along with the cabbage, frozen peas, garlic and half of the sliced spring onions. Toss everything together until heated through and the cabbage has softened slightly while still retaining a little crunch.
- Drizzle over the sesame oil and toss again.
- Transfer the vermicelli mixture to a large serving platter.
- Return the empty pan to a medium heat and add a small drizzle of sesame oil. Pour in the beaten egg and gently stir until it's just set into soft pieces.
- Scatter the cooked egg over the vermicelli, then sprinkle over the remaining spring onions.
- Serve immediately.
Simon says ...
Simon's Chef Tips
Have all your ingredients chopped and ready before you start cooking. Once the pan is hot, everything comes together very quickly.
Don't over-soak the vermicelli. It should still have a slight bite when you drain it, as it will continue cooking once it goes back into the pan.
I've used 3 tablespoons of soy sauce in this recipe. If you're using a particularly salty soy sauce, start with 2 tablespoons and add a little more to taste. Different brands vary quite a bit in saltiness.
If you enjoy a little heat, add a pinch of chilli flakes when cooking the onion or finish the dish with a drizzle of chilli oil just before serving.
This recipe is very forgiving. Swap in vegetables like capsicum, mushrooms, broccoli, bok choy, sweetcorn or baby spinach, depending on what you have on hand. It's a great way to use up leftover vegetables while creating a tasty, affordable meal.
This dish reheats brilliantly, making it perfect for lunches or for anyone arriving home late from work, sport or other activities.
Perfect With
- A drizzle of chilli oil.
- A squeeze of fresh lime.
- Crispy fried shallots.