makes four servings
3 (3 ounce) packages
ramen noodles
4 cups
baby spinach
2 teaspoons
dark sesame oil
1 teaspoon
low sodium soy sauce
6 slices
bacon, finely chopped
1 bunch
green onion, sliced
4
eggs
Cook
noodles in a large pot of boiling water, following package directions
but omitting seasoning, 2 to 3 minute Add spinach for the last 30 sec of
cooking. Drain and return noodles and spinach to pot. Stir in oil and
soy. Set aside.
Heat a large non-stick
frying pan over medium. Add bacon and cook, stirring occasionally, until
crispy, 5 to 6 minute Remove bacon to a paper-towel-lined plate. Set
aside. Discard all but 1 tsp
fat from pan. Return pan to heat and add green onions. Cook until onions
are just tender, 1 to 2 minute Scoop onions into noodle pot. Crack eggs into pan.
Cook, covered, until eggs are no longer runny, 1 to 2 minute Divide
noodles among 4 plates. Top each with 1 egg. Sprinkle with bacon.
bacon recipe courtesy of: Sweet Jezebel (member), for Food.com: Home of the Home Cook, November 30, 2011
