Crispy Chili Bacon Lo Mein
Bacon rendered until it shatters, chili crisp bloomed in the fat, and lo mein tossed through it all.
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Servings: 2
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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
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.
Plate and Finish
- Finish with scallions, sesame seeds, and additional crisp drizzle (optional).
