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150g/5oz dried rice noodles 2 tbsp neutral oil 4 rashers streaky bacon, finely chopped 4 spring onions/scallions, finely chopped 2 fat cloves garlic, crushed 1 tbsp coarsely grated fresh ginger 3 eggs, lightly whisked with a little salt and ground black pepper 1 cup beansprouts or finely shredded cabbage 1 tbsp sesame oil 2 tsp soy sauce 2 tsp sugar ½ cup coarsely chopped roasted peanuts or cashews ¼ cup coriander/cilantro leaves a little hoisin sauce or sriracha sauce, to serve lime cheeks, to serve (optional)
© Annabel Langbein Media
Cook or soak rice noodles according to packet instructions, drain, rinse under cold water and drain well. Set aside.
Heat oil in a wok or large frypan over a medium-high heat. Add bacon and cook until starting to crisp. Add spring onions, garlic and ginger and cook until they smell aromatic (30-40 seconds).
Add eggs, stirring to break up as they set. Add drained noodles, beansprouts or cabbage, sesame oil, soy sauce, sugar, most of the peanuts or cashews, and most of the coriander.
Stir-fry for about a minute, then transfer to a serving platter and garnish with the remaining peanuts and coriander. Serve with a drizzle of either hoisin sauce or sriracha sauce and a squeeze of lime juice, if desired. Leftovers keep in the fridge for up to 2 days and can be reheated for late-night snacking.
TAKE IT FREE RANGE
This breakfast makes an excellent hangover cure, without being at all greasy or stodgy. It's one of my favourite all-day breakfasts when I'm feeling fine too!
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