Hot Dog with Noodles and Crispy Bacon

Name: Hot Dog with Noodles and Crispy Bacon
Yield: 2 servings
Cuisine: Asiatische Küche
Ingredients: 2 pcs. Hot Dog Buns; 25 g Wok Sauce Hong Kong Style; 30 ml Vegetable oil; 80 g Bacon; 2 pcs. Quail eggs; 120 g fresh egg noodles; 20 g Iceberg lettuce; 110 g Lime (juice of 1 pc.); 10 g pickled ginger; 40 g Mayonnaise; 20 g Nori Seaweed Powder (or crushed Nori sheets)

2 servings

Under an hour

New

Buy all ingredients right below the recipe

Ingredients

2 pcs. Hot Dog Buns
25 g Wok Sauce Hong Kong Style
30 ml Vegetable oil
80 g Bacon
2 pcs. Quail eggs
120 g fresh egg noodles
20 g Iceberg lettuce
110 g Lime (juice of 1 pc.)

Garnish

10 g pickled ginger
40 g Mayonnaise
20 g Nori Seaweed Powder (or crushed Nori sheets)

Preparation & Baking Bacon

1
Preheat the oven to 200 °C top/bottom heat (180 °C convection).
2
Line a baking sheet with parchment paper and spread the bacon on it. Cover with another piece of parchment paper and weigh it down with a second baking sheet so that the bacon becomes flat and extra crispy. Bake in the oven for approx. 15 minutes.
3
Remove the top baking sheet and paper. Bake the bacon for another 3–5 minutes until golden brown and truly crispy. Crumble one strip of bacon and set aside for the noodles.

Preparing Noodles & Eggs

1
Briefly stir-fry the fresh egg noodles in a pan with a little oil and the Hong Kong style Wok Sauce. Season with fresh lime juice and stir in the crumbled bacon.
2
Heat a little oil in a separate pan and carefully fry the quail eggs as sunny-side up eggs (only on one side).

Serving

1
Lightly spray the hot dog buns with water and bake in the oven at 180 °C for approx. 5 minutes.
2
Carefully slice open the buns. First, fill with the fried noodles, then top with a lettuce leaf and the crispy bacon strips. Garnish with mayonnaise, place the quail eggs on top, and finish with seaweed powder and pickled ginger.

Gurkerl Küche

Tipp: Die Nudeln vor dem Befüllen der Buns kurz mit der Gabel aufdrehen, so lassen sie sich leichter portionieren und die Sauce bleibt besser an den Nudeln haften.