Feel-Good Eggs and Bacon Yakisoba Noodles

¼ cup vegetable oil

2 eggs (optional)

200g (7 oz) bacon, cut into pieces roughly 3-4cm (about 1.5”) long

1 small onion, sliced

4cm (1.5”) piece ginger, finely julienned

4cm (1.5”) piece fresh turmeric, finely julienned

2 tbsp finely chopped Japanese pickled ginger

5 small cabbage leaves, cut into bite-sized pieces

1 cup finely julienned carrot

2 spring onions (scallions), cut into batons

Yakisoba sauce:

4 tbsp Worcestershire sauce

2 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp ketchup

1 tsp dark sweet soy sauce

• Heat a large pot of water over high heat until boiling. Add the noodles and cook to just short of the cooking time on the packet (or until they’re just tender). Then drain them and rinse under running tap water until completely cold. This stops the cooking process so they don’t overcook.
• For the yakisoba sauce, mix all the ingredients in a small bowl.
• If you’re making an Asian crispy fried egg to serve with your noodles, heat the oil in a wok or frying pan over medium heat. When the oil is hot, carefully crack in an egg. Use a spatula to splash the oil over the egg white as it cooks. When the edges are crispy and the yolk is cooked to your liking, transfer to a plate lined with paper to drain. Repeat with the remaining egg.
• Drain all but one teaspoon of the oil from your pan. Place it back over a medium-high heat. Add the bacon and stir-fry for 2-3 minutes or until just starting to crisp. Add the onion and stir-fry for 2-3 minutes. Then add the ginger, turmeric and pickled ginger. Stir-fry for 20 seconds. Then add the cabbage and the carrot and stir-fry for another minute until the cabbage is just started to char at the edges.
• Add the cooked noodles and the yakisoba sauce. Toss until well combined and the sauce has thickened slightly, then toss through the spring onion. Remove from heat and divide among serving bowls. Top with an Asian crispy egg, if using.