Chilli Bacon Noodles

Method

1. If using dried egg noodles, boil them according to the packet until just short of al dente, about 1–2 minutes less, then drain and set aside. Fresh egg noodles need no pre-boiling and go straight into the sauce.
2. Put the oil and bacon in a cold, wide frying pan and turn the heat to medium. Let the bacon render slowly, stirring occasionally, until deeply golden and crisp, 6–8 minutes. Lift it out with a slotted spoon onto a wire rack (not paper towel, so it stays crisp). Leave 1–2 tbsp of the rendered fat in the pan.
3. Add the soy sauce, oyster sauce, dark soy sauce, sesame oil, garlic, chilli crisp, sugar and MSG and stir to combine. Add the stock (180 ml for fresh noodles, 240–480 ml for dried) and bring to a simmer. Let it reduce for 1–2 minutes, until slightly thickened and glossy.
4. Add the noodles to the sauce and toss vigorously until every strand is coated and glossy, 1–2 minutes. Add a splash more stock as it tightens (dried noodles especially keep soaking it up) so it stays loose and glossy rather than dry. Add the bacon and spring onions and give it a quick toss.
5. Finish with more spring onions, sesame seeds and an extra drizzle of chilli crisp, if you like.