This is as easy at it can get – especially on a hung-over Sunday afternoonish breakfast set-up, when you’re craving something to comfort your bleeding soul. Cook the ramen al dente in plenty of salted water. In the meanwhile, brown the diced pancetta in a pan, whisk the eggs in a little bowl and season with salt, black crushed pepper, red chilli flakes. as well as sesame seeds. Wash and slice the scallions finely. Once the ramen noodles are cooked, drain ‚em, return into pot, add the eggs and pancetta, toss everything until well mixed and plate. Garnish with scallions and chilli flakes.
Bacon 'n Eggs revamped
for 2 Ramen Junkies
250g Ramen noodles
2 eggs, bunch of scallion
200g diced pancetta
2 TBS Roasted sesame oil
Salt, black crushed pepper, red chilli flakes, sesame seeds
Can be done blindfolded! Ready in 10-15