Name: Crispy Chili Bacon Lo Mein
Cook time: 15 min
Total time: 15 min
Ingredients: 8 bacon (strips, thick-cut, cut into 1-inch pieces); 1 tsp Neutral Oil; 5 garlic (cloves, minced); 1-2 tbsp Chili crisp; 1 tbsp Soy Sauce; 1 tbsp Oyster sauce; 1 tbsp Dark Soy Sauce; 1 tsp Sesame oil; 1/2 tsp Sugar; 3/4 cup Chicken stock; 8 oz Fresh lo mein ((dried is also OK)); Scallions (thinly sliced); Toasted sesame seeds; Chili crisp (extra, for drizzle)

Crispy Chili Bacon Lo Mein

Bacon rendered until it shatters, chili crisp bloomed in the fat, and lo mein tossed through it all.

Print Rate

Cook Time: 15

Total Time: 15

Servings: 2

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Unit Conversion

Metric conversions are approximate

Equipment

Ingredients

Bacon

8 bacon strips, thick-cut, cut into 1-inch pieces
1 tsp Neutral Oil

Sauce

5 garlic cloves, minced
1-2 tbsp Chili crisp
1 tbsp Soy Sauce
1 tbsp Oyster sauce
1 tbsp Dark Soy Sauce
1 tsp Sesame oil
1/2 tsp Sugar
3/4 cup Chicken stock

Noodles

8 oz Fresh lo mein (dried is also OK)

To Finish

Scallions thinly sliced
Toasted sesame seeds
Chili crisp extra, for drizzle

US Customary – Metric

Instructions

(For Dried Lo Mein) Prepare your Noodles

If you're using dried lo mein, boil per package instructions until al dente or 1~2 minutes left to cook. Set aside.

Render the Bacon

Add oil and bacon pieces to a cold wide skillet and turn heat to medium. Let the bacon render slowly, stirring occasionally, until deeply golden and crispy, 6–8 minutes. Remove bacon with a slotted spoon onto a wire rack. Leave a tablespoon or two of the rendered fat in the pan.

Build the Sauce

Add soy sauce, oyster sauce, dark soy sauce, sesame oil, garlic, chili crisp and sugar. Stir to combine. Add chicken stock and bring to a simmer. Let reduce 1–2 minutes until slightly thickened and glossy.

Toss the Lo Mein

Add lo mein directly to the sauce and toss vigorously until every strand is coated and glossy, 1–2 minutes. Add a splash more stock if it tightens too fast. Add your bacon and your green onions and give it a quick toss.