Instant-style ramen noodles tossed Italian carbonara-style with egg, parmesan, crispy bacon and black pepper. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 17 minutes.
Prep 5 min Cook 12 min Serves 2 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧀Parmesan Cheese1/2 cup, grated
🥚Eggs1
🍗Bacon100 g, chopped
🌾Ramen Noodles2 portions
🌶️Black Pepper1 tsp, cracked
🥚Egg Yolk2
Optional extras
🧄Garlic1 clove
🧅Spring Onions1
Instructions
1
Whisk egg, yolks and parmesan with lots of black pepper.
2
Crisp the bacon with garlic.
3
Cook the noodles, reserving some water.
4
Off the heat, toss noodles with bacon, then the egg mixture and splashes of water until silky.
5
Top with spring onions.
6
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Take the pan off the heat before adding eggs so they turn creamy, not scrambled.
