5 min scallion-fat noodle

[ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] WHEN I'M REALLY BUSY. THIS IS WHAT I EAT. [/ezcol_3fifth] [ezcol_1fifth_end]  [/ezcol_1fifth_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] Serving: 1 Extremely easy and addictively satisfying, this is a beloved comfort-food in Chinese cuisine, with each region having their own twisted interpretations.  The use of bacon is of course, a Western adaption, but you could also use pancetta or salted pork as substitute.  Whatever you use, you will be amazed at how much flavour and depth you can extract with just these simple ingredients, plus the technique of deeply caramelizing/almost charring the scallions in pork-fat.  It transform the fresh scallion flavour into something, intensely aromatic and worlds-away. With Asian recipes, I try to provide the exact brand of condiments I used whenever possible.  But this time, I couldn't find the exact Asian black vinegar I have, so I provided a link to a similar product.  If you already have a favourite brand, or even just regular balsamic vinegar, they should be able to work as good replacement in this particular case. Thin, fresh Asian noodles work best with this recipe, but if unavailable, dried wheat noodles can work, too. [ezcol_1half] Ingredients: 1 serving (7 oz/200 grams) of fresh thin Asian noodle, or equivalent amount of dried noodle 2 strips of fatty bacon, thinly sliced