Hoisin bacon noodles with fried egg

1. Cook noodles according to package instructions until al dente, drain and toss immediately with sesame oil to prevent sticking. Set aside. 2. In a bowl, whisk together hoisin sauce, soy sauce, minced garlic, and rice vinegar to make the glaze sauce. 3. Heat a skillet or wok over medium-high heat. Add bacon strips and cook until crispy. In the last minute of cooking, brush generously with the hoisin glaze and allow it to caramelise. Remove and set aside. 4. In the same pan with bacon fat, add the cooked noodles and toss well over high heat for 1–2 minutes, coating them in the rendered fat and remaining hoisin glaze. 5. In a separate non-stick pan, fry the eggs in a little oil over medium heat until whites are set but yolks remain runny (sunny-side up style). 6. Divide noodles between two deep bowls. Lay hoisin-glazed bacon strips across the top and carefully place a fried egg on each bowl. 7. Spoon a generous amount of Lao Gan Ma crispy chilli oil over the egg and noodles. 8. Finish with a sprinkle of sesame seeds, Everything But the Bagel seasoning, and sliced spring onions. Serve immediately. Tip: For maximum flavour, use the rendered bacon fat directly in the wok to toss the noodles — this adds a deep smoky, savoury base that no added oil can replicate. Don't skip caramelising the hoisin glaze on the bacon; that sticky char is the centrepiece of the dish.

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