• 1 pack of O’Neills Dry Cured Streaky Rashers
• 4 nests of egg noodles
• A drizzle of sesame oil
• 1 medium red onion
• 1 centimeter cube ginger
• 2 garlic cloves
• 100g baby corn
• 100g mangetout
• 1 carrot
• 1 red pepper
• 1 green pepper
• 2 tablespoons dark soy sauce
• 2 tablespoons of sweet chilli sauce
• 2 tablespoons honey

1. Start by cutting the streaky rashers into large dices, this is a great job for the kids to do with a pair of scissors
2. Crush the garlic, grate the ginger and dice the onion
3. Slice the peppers and carrots into matchsticks and cut the baby corn and mangetout in half
4. Make your sauce by mixing together the soy, sweet chilli and honey
5. Soften your noodles by adding them to a mixing bowl and covering them with boiling water
6. Put your  wok over high heat with a drizzle of sesame oil and fry your rashers until crispy
7. Add in the garlic onion and ginger and sizzle for another minute and then add the rest of the veg and stir fry for 5 minutes
8. When the noodles are soft (after 8 minutes) drain and add them to the wok
9. Pour over your sauce and mix well and stir fry for another couple of minutes
10. Serve immediately into bowls with a garnish of spring onion

Have fun with your chopsticks!