Bacon Egg Lo Mein: The Ultimate Comfort Food Recipe

Bacon egg lo mein: just the name alone conjures up images of savory, smoky goodness intertwined with perfectly cooked noodles and fluffy scrambled eggs. But this isn’t just any noodle dish; it’s a flavor explosion that will redefine your weeknight dinners! Forget ordering takeout; I’m going to show you how to create this restaurant-quality meal in the comfort of your own kitchen, and in less time than it takes for the delivery driver to arrive.

Lo mein, a Cantonese term meaning “stirred noodles,” has a rich history rooted in Chinese culinary tradition. While the exact origins are debated, it’s believed to have evolved from simple noodle dishes enjoyed by laborers and merchants. Over time, lo mein has been adapted and embraced by cultures worldwide, resulting in countless variations. My version, bacon egg lo mein, is a playful fusion of classic Chinese flavors with the undeniable appeal of crispy bacon and creamy eggs.

What makes this dish so irresistible? It’s the perfect balance of textures – the chewy noodles, the crispy bacon, the soft eggs, and the vibrant vegetables. The savory sauce, a harmonious blend of soy sauce, sesame oil, and a touch of sweetness, coats every strand, creating a symphony of flavors that dance on your palate. Plus, it’s incredibly versatile! Feel free to customize it with your favorite vegetables or protein. Whether you’re a seasoned cook or a kitchen novice, this recipe is guaranteed to impress. Get ready to experience lo mein like never before!

this Recipe

Ingredients:

• For the Lo Mein Noodles:
• 1 pound fresh lo mein noodles (or dried egg noodles, cooked according to package directions)
• 1 tablespoon sesame oil
• For the Bacon:
• 1 pound thick-cut bacon, cut into 1/2-inch pieces
• For the Eggs:
• 6 large eggs
• 2 tablespoons milk or cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter or oil
• For the Sauce:
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce (optional, but highly recommended)
• 1 tablespoon dark soy sauce (for color, optional)
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 teaspoon cornstarch
• 1/4 cup chicken broth or water
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• Pinch of red pepper flakes (optional, for heat)
• For the Vegetables (optional, but delicious):
• 1 cup sliced mushrooms (shiitake, cremini, or button)
• 1 cup sliced green onions (scallions), both white and green parts
• 1/2 cup shredded carrots
• 1/2 cup bean sprouts
• 1/4 cup chopped red bell pepper
• Garnish (optional):
• Sesame seeds
• Chopped green onions
• Chili oil or sriracha

Preparing the Lo Mein Noodles:

Okay, let’s start with the noodles. If you’re using fresh lo mein noodles, they’re usually ready to go. Just toss them with a tablespoon of sesame oil to prevent them from sticking together. This also adds a nice nutty flavor. If you’re using dried egg noodles, cook them according to the package directions until they’re al dente. Don’t overcook them, or they’ll become mushy when you stir-fry them later. Once cooked, drain them well and toss them with sesame oil, just like the fresh noodles.

Cooking the Bacon:

Now for the star of the show: the bacon! I like to use thick-cut bacon for this recipe because it holds its shape and texture better during the stir-frying process. Cut the bacon into 1/2-inch pieces. This makes it easier to distribute throughout the lo mein.

1. Place the bacon in a large skillet or wok over medium heat.
2. Cook the bacon, stirring occasionally, until it’s crispy and golden brown. This usually takes about 8-10 minutes. Be careful not to burn it!
3. Once the bacon is cooked, remove it from the skillet with a slotted spoon and place it on a paper towel-lined plate to drain the excess grease. Reserve about 1-2 tablespoons of the bacon grease in the skillet – this will add tons of flavor to the rest of the dish! If you have more than that, pour off the excess.

Scrambling the Eggs:

Next up, let’s get those eggs ready. We want them to be nice and fluffy, so a little extra effort here goes a long way.

1. In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined. The milk or cream will help to make the eggs extra tender.
2. Heat the butter or oil in the same skillet (with the reserved bacon grease) over medium heat. Make sure the skillet is hot enough, but not smoking.
3. Pour the egg mixture into the skillet and let it cook for a few seconds, until the bottom starts to set.
4. Using a spatula, gently push the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath. Continue doing this until the eggs are mostly cooked but still slightly moist.
5. Remove the eggs from the skillet and set them aside. Don’t overcook them, as they will continue to cook a bit more when you add them back into the lo mein.
6. Roughly chop the scrambled eggs into bite-sized pieces.

Preparing the Sauce:

The sauce is what really brings this dish together. It’s a perfect balance of savory, sweet, and tangy flavors. Don’t be afraid to adjust the ingredients to your liking. If you like it spicier, add more red pepper flakes. If you prefer it sweeter, add a bit more brown sugar.

1. In a small bowl, whisk together the soy sauce, oyster sauce (if using), dark soy sauce (if using), rice vinegar, brown sugar, cornstarch, chicken broth or water, sesame oil, ground ginger, and garlic powder. Make sure the cornstarch is fully dissolved to prevent lumps in the sauce.
2. Set the sauce aside for now.

Stir-Frying the Vegetables (Optional):

If you’re using vegetables, now’s the time to stir-fry them. This step is optional, but I highly recommend it because it adds a lot of flavor and texture to the lo mein. Feel free to use any vegetables you like, but I find that mushrooms, green onions, carrots, bean sprouts, and red bell pepper work particularly well.

1. If needed, add a little more oil to the skillet (or wok) over medium-high heat.
2. Add the sliced mushrooms and cook, stirring occasionally, until they’re softened and slightly browned. This usually takes about 5-7 minutes.
3. Add the sliced green onions, shredded carrots, bean sprouts, and chopped red bell pepper (if using) and cook for another 2-3 minutes, until they’re slightly softened but still crisp-tender.
4. Remove the vegetables from the skillet and set them aside.

Assembling the Bacon Egg Lo Mein:

Now for the grand finale! This is where all your hard work comes together to create a delicious and satisfying meal.

1. Return the skillet (or wok) to medium heat.
2. Pour the sauce into the skillet and cook, stirring constantly, until it thickens. This usually takes about 1-2 minutes. Be careful not to let the sauce burn.
3. Add the cooked lo mein noodles to the skillet and toss them with the sauce until they’re evenly coated.
4. Add the cooked bacon, scrambled eggs, and stir-fried vegetables (if using) to the skillet and toss everything together until it’s well combined and heated through.
5. Taste the lo mein and adjust the seasoning as needed. You may want to add a little more soy sauce, rice vinegar, or red pepper flakes to suit your taste.

Serving:

Time to eat! Serve the bacon egg lo mein immediately. Garnish with sesame seeds, chopped green onions, and a drizzle of chili oil or sriracha, if desired. This dish is best enjoyed hot, so don’t let it sit around for too long. Enjoy!

Conclusion:

So, there you have it! This Bacon Egg Lo Mein recipe is truly a game-changer, and I genuinely believe it’s a must-try for anyone looking to elevate their noodle game. It’s quick, satisfying, and packed with flavor – the perfect combination of savory bacon, creamy eggs, and perfectly cooked lo mein noodles, all tossed in a delicious sauce. What’s not to love?

I know what you might be thinking: “Bacon and eggs in lo mein? Is that even a thing?” Trust me, it is, and it’s glorious! The salty, smoky bacon adds a depth of flavor that you just won’t find in your average lo mein dish. And the eggs? They bring a richness and creaminess that perfectly complements the noodles and sauce. It’s a symphony of textures and tastes that will leave you wanting more.

But the best part about this recipe is its versatility. Feel free to get creative and experiment with different variations. For a spicier kick, add a dash of sriracha or chili flakes to the sauce. If you’re a fan of vegetables, toss in some sliced bell peppers, mushrooms, or broccoli. You could even add some cooked shrimp or chicken for extra protein. The possibilities are endless!

Serving Suggestions:

This Bacon Egg Lo Mein is fantastic on its own as a complete meal. But if you’re looking to create a more elaborate spread, here are a few serving suggestions:

* Serve it alongside some crispy spring rolls or potstickers for a classic Asian-inspired feast.
* Pair it with a light and refreshing cucumber salad to balance out the richness of the dish.
* Top it with some chopped green onions and sesame seeds for added flavor and visual appeal.
* For a brunch twist, serve it with a side of fresh fruit and a mimosa.

Variations to Explore:

* Vegetarian Option: Substitute the bacon with smoked tofu or tempeh for a vegetarian-friendly version.
* Spicy Lo Mein: Add a tablespoon of chili oil or a pinch of red pepper flakes to the sauce for a spicy kick.
* Deluxe Lo Mein: Include other proteins like shrimp, chicken, or pork for a heartier meal.
* Veggie-Packed Lo Mein: Load up on your favorite vegetables like broccoli, carrots, and snap peas.

I’m confident that this recipe will become a new favorite in your household. It’s perfect for a quick weeknight dinner, a lazy weekend brunch, or even a potluck gathering. It’s a crowd-pleaser that’s sure to impress.

So, what are you waiting for? Grab your ingredients, fire up your wok, and get ready to experience the magic of Bacon Egg Lo Mein. I’m so excited for you to try it!

And when you do, please, please, please share your experience with me! I’d love to hear what you think of the recipe, what variations you tried, and how you made it your own. You can leave a comment below, tag me on social media, or even send me an email. I’m always eager to hear from my readers and see their culinary creations. Happy cooking!