I stumbled upon Chinese bacon at the Asian grocery store and it looked delicious, so I decided to try it out. And of course that meant noodles!

Recipe

• Chinese bacon, cut into 1 inch strips
• 1 lb skinless, boneless chicken thigh, cut into strips
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 3 tsp minced garlic, divided
• 2 Tbsp soy sauce
• 1 Tbsp oyster sauce
• 1 Tbsp brown sugar
• 1 Tbsp mirin
• 3 scallions, minced
• 1 Thai chile, minced
• 2 lb udon noodles
• chili flakes, for serving

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1. Steam the Chinese bacon for 10 minutes. Set aside.
2. Meanwhile, season the chicken with salt, pepper, and red pepper flakes. Heat 2 Tbsp oil in a large skillet over high heat. Add the chicken and 1 tsp minced garlic, and cook, tossing occasionally, until chicken is cooked through, 5-8 minutes. Transfer chicken to a plate and wipe out the skillet.
3. Add 1/4 cup oil to the skillet and set over medium-high heat. Add the steamed Chinese bacon and fry, tossing occasionally, until bacon is crisp, 3-5 minutes. Transfer to paper towels.
4. Combine soy sauce, oyster sauce, brown sugar, and mirin in a small bowl. Set aside.
5. Pour out some oil, leaving 3 Tbsp in the skillet. Set the skillet over medium heat. Add 2 tsp minced garlic, scallions, and Thai chile to the skillet, and cook, stirring constantly, until fragrant, about 30 seconds.
6. Add noodles to the skillet, and cook, tossing constantly, until noodles soften slightly, about 2 minutes. Add the soy sauce mixture and toss to coat the noodles, 1-2 minutes.
7. Add the chicken to the skillet and toss for about 1 minute. Add the bacon and toss.
8. Serve noodles with chili flakes.

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