Bacon And Egg Noodles Recipes

BACON AND EGG RAMEN RECIPE BY TASTY

Steps:

• To a pot with 2 cups (480 ml) of boiling water add the ramen seasoning packet and a tablespoon of butter. Stir until the butter melts and then add the ramen noodle cube and cook until the noodles become tender, 2 minutes. Pour the ramen into a bowl.
• Top the prepared ramen with the fried egg, bacon, and scallions and season with salt and pepper.
• Enjoy!

BACON AND EGG NOODLES

Steps:

• 1. Cook bacon until crisp in a large skillet, non stick preferred. Crumble and set aside. Drain and save bacon grease in a small bowl. Set skillet aside for now.
• 2. Boil noodles according to package directions. Drain well and add to the skillet. Add the crumbled bacon. Add 2 tablespoons of reserved bacon grease and 2 tablespoons of olive oil (or just use all bacon grease). Turn heat to medium - medium/high and stir fry until well combined and noodle are all coated with the oils.
• 3. Crack eggs into a bowl and whisk well. Add a little salt and pepper. Pour egg mixtures over hot noodles and continue to stir fry until all looks cooked through. Stir continuously or you will end up with an omelet under the noodles. Salt and pepper to taste and serve. Enjoy!

BACON-EGG SPAGHETTI

Steps:

• In a large skillet over medium heat, fry bacon until crisp and drain on paper towels; crumble and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and add to cooked mushrooms.
• Meanwhile, saute mushrooms in about 1 tablespoon of bacon drippings and remove from heat.
• Add the cheese cubes and beaten eggs; toss until the cheese is melted and the eggs have coated the noodles. Sprinkle in the crumbled bacon and stir; serve.

BACON AND NOODLES

Steps:

• Heat oven to 375 degrees.
• Fry the bacon until it's crispy, drain on paper towels and crumble.
• Cook egg noodles as directed on package, drain and toss with the 2 tablespoons butter.
• In a 2 quart casserole layer as follows: 1/4 of the noodles, 1/4 of the sour cream, 1/4 of the cheddar cheese, 1/4 of the bacon and 1/4 of the onion.
• Repeat these layers 3 more times.
• Bake the casserole in preheated oven, uncovered for 30 minutes.

BACON, CABBAGE AND NOODLES

Steps:

• Cook egg noodles according to package directions. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. , Add cabbage to drippings; cover and cook on low for 20 minutes or until cabbage is tender, stirring occasionally. Drain noodles. Stir into skillet. Add bacon, salt and pepper; heat through.

BACON PAN FRIED NOODLES

Steps:

• Bring a pot of water to a boil. Cook the noodles according to the instructions, until al dente. Rinse with tap water to stop cooking. Drain and set aside.
• Heat a teaspoon of oil in a 12-inch skillet (*footnote 3) over medium heat and spread bacon slices. Cook until the extra grease renders and the bacon turns crispy. Flip occasionally. Transfer bacon onto a plate. Let cool before tearing into bite sized pieces. Transfer the bacon grease into a bowl and save for later. Wipe the skillet with a paper towel to remove the brown bits and return the skillet to the stove.
• While boiling the noodles and cooking the bacon, cut the vegetables. Whisk every ingredient for the sauce in a small bowl and set aside.
• When the noodles and the bacon are ready, add 1 tablespoon of oil to the same skillet and turn to medium high heat. When the oil is hot, spread the noodles across the skillet. Use a pair of tongs to gently shake the noodles, so that they're evenly coated with oil. Cook for 3 to 5 minutes, until the bottom side turns golden and crispy. Flip the noodles to cook the other side. Swirl in 1 tablespoon of oil along the edge of the pan. Swirl the pan and agitate the noodles with the tongs so that the bottom side coats with oil again. Cook until crispy, 2 to 3 minutes. If the skillet starts to smoke, turn to medium heat. Transfer noodles to a plate. Break up and separate noodles with a fork and a pair of tongs.
• Add 1 tablespoon of the reserved bacon grease to the skillet for more delicious results (highly recommended). Alternatively, add 1 tablespoon vegetable oil.
• Add onion. Cook and stir until softened. Add cabbage. Stir and cook until the cabbage just starts to turn tender and is lightly charred. Add noodles back. Swirl in the sauce. Toss the noodles immediately with a pair of tongs. Add bacon. Continue tossing until the noodles are coated evenly with the sauce.
• Transfer to a plate and serve immediately.

BACON CARBONARA PASTA

Steps:

• Cook the pasta in a large pot to one minute less than the directions on the box and keep 1/2 cup of pasta water to the side to drain pasta (do not rinse pasta).
• In a large skillet add the bacon and cook it until crisp then turn off the heat and remove the bacon with a slotted spoon then add the pasta and toss it in the bacon fat.
• Add the eggs, salt, pepper and Parmesan cheese to a large bowl and whisk well before adding slowly while tossing the hot pasta quickly to prevent it from scrambling.
• Add in 1/4 cup of the pasta water and peas, tossing again to create a saucy consistency to the pasta then topping with bacon before serving.