Noodle Buns are very popular in Japan. Not only is it very filling for lunch, the flavour is also extraordinary. With the extra crispy bacon and sunny side quail egg, we take this noodle bun to reach a new level. Apart from making the whole hot dog bun for lunch, you can make a mini version to serve as canapes.
Preheat the oven at 200°C/180°C fan/gas 6.
Place a sheet of baking paper on a baking tray and arrange bacon on top. Cover with another sheet of baking paper then press another baking tray on top. Bake at 200°C for 15 minutes.
Remove the top tray and paper. Bake a further 3-5 minutes until the bacon is browned and crisp.
Stir-fry egg noodle with Lee Kum Kee Rich & Savory Noodle Stir-Fry Sauce . Add lime juice. Crush 1 piece of crispy bacon and mix with noodles.
Heat the oil in a frying pan and fry quail eggs as sunny side up.
Spray water over the hotdog bun. Bake at 180°C/160°C fan/gas 4 for 5 minutes.
To assemble, carefully open the hotdog. Add noodles. Tuck a piece of lettuce and crispy bacon inside. Dress with mayonnaise, top with each with an egg, dust with seaweed powder and garnish with pickled ginger.
Simple and neat
Twist the noodles before placing them into the bun to avoid noodles sauce sticking to the bun.
Do not hold and squeeze the hotdog buns too hard to prevent wrinkles.
If you like a spicy kick, try mix mayo with Lee Kum Kee Chilli Garlic Sauce .
PREP TIME: 5 MINS | COOK TIME: 30 MINS
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
