Ingredients
Serves: 4
1kg (4 Portion) U.S. Green Pea Noodles
For the Sauce:
200ml Light Chicken or Vegetable Stock
30ml Soya Sauce
20gm White Miso Paste
20ml Dark Sesame Oil
10ml Rice Vinegar
10ml Mirin
5gm Heavy Sugar Syrup
For Topping:
8ea Slices of Streaky Bacon
150gm Romaine Lettuce (preferable baby romaine)
4ea Onsen Tamago (Japanese Style Soft-Boiled Eggs) or a Poached Egg
5gm Sliced Green Spring Onions
10gm Katsuobushi (Bonito Flakes)
Directions
For Toppings:
Panfry the bacon until the fat has rendered, the bacon is evenly brown and very crisp.
Drain on absorbent paper and set aside (keep the bacon fat for further use).
In the same pan fry the Romaine lettuce gently.
Roll and set it aside.
Prepare the soft boiled eggs.
For the Sauce:
In a bowl combine the stock, soya sauce, miso paste, sesame oil, vinegar, miring, and syrup.
Stir in 20ml of the bacon fat.
Set aside.
For Finishing:
Cook the U.S. Green Pea Noodles in salted water.
Drain quickly and toss in the sauce.
Transfer the coated U.S. Green Pea noodles into the serving dish.
Garnish with the crispy bacon, sautéed romaine, Onsen egg, spring onions, and the bonito flakes.
Drain quickly and toss in the sauce.
Serve immediately.
