Name: Spinach and bacon noodle toss
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 375 gram packet dried rice stick noodles; 1/3 cup tomato sauce; 1/4 cup light soy sauce; 2 tablespoon lime or lemon juice; 2 tablespoon brown sugar; 1/4 cup vegetable oil; 4 eggs, lightly beaten; 4 bacon rashers, rind removed, sliced; 1 medium carrot, thinly sliced crosswise; 2 cloves garlic, crushed; 1 bunch spinach, chopped; 2 medium tomatoes, cut into wedges; 2 green onions, cut into 3cm lengths

Ingredients

375 gram packet dried rice stick noodles

1/3 cup tomato sauce

1/4 cup light soy sauce

2 tablespoon lime or lemon juice

2 tablespoon brown sugar

1/4 cup vegetable oil

4 eggs, lightly beaten

4 bacon rashers, rind removed, sliced

1 medium carrot, thinly sliced crosswise

2 cloves garlic, crushed

1 bunch spinach, chopped

2 medium tomatoes, cut into wedges

2 green onions, cut into 3cm lengths

Method

1.Soak noodles in boiling water in a medium heatproof bowl for 10 minutes; stir to separate strands, then drain. Whisk sauces, juice and sugar in a small jug.

2.Heat a wok or large frying pan over moderately high heat. Add 1 tablespoon of the oil; swirl to coat surface. Add egg; tilt to cover base and side of wok. Cook for 1-2 minutes or until just set. Slide onto a chopping board. Cool slightly. Roll up to form a log; slice thinly. Set aside.

3.Add remaining oil to wok. Stir-fry bacon and carrot for 2 minutes or until bacon is browned. Add garlic, spinach and tomato; stir-fry for 1 minute or until spinach is wilted. Add noodles, sauce mixture, egg and onion; stir-fry for 1 minute or until heated. Serve.

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Ingredients

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