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Bacon & Egg ‘Mazemen’ Noodles

We’ve been itching to try one of @marionskitchen recipes. The lovely Marion makes absolutely scrumptious Asian dishes inspired by her Thai roots and we must say, the one we tried did not disappoint! Egg & Bacon Mazemen Noodles were delicious, with sticky bacon, a gorgeous sauce made by cooking scallions, fresh ginger and garlic with brown sugar and soy sauce, all topped by a poached egg. 🤩 We thoroughly enjoyed these and will be making them again soon. Head over to the link in our bio for the recipe and give this deliciousness a try! xoxo K&D


Serves 2

250g (9oz) bacon or pancetta, cut into 1 cm (0,4 inches) thick batons

2 tbsp mirin

1 tbsp miso

1 tbsp honey

1 tbsp rice vinegar

1 tbsp vegetable oil

¼ cup (50 g) finely sliced spring onions (scallions)

200g (7 oz) cooked ramen noodles (g&b note: Marion’s recipe calls for double this amount, but we had 200 g of ramen noodles, which was more than enough for two. The sauce would probably not been enough for 400 g.)

2 soft poached eggs (if poaching is beyond you, and believe us, we totally understand, it’s touch and go for us too, replace with a fried egg!)

Furikake* to serve (optional)

Tare (Sauce)

½ cup (120 ml) soy sauce

½ cup (120 ml) mirin

¼ cup (60 ml) sake

½ cup (90 g) brown sugar

4 garlic cloves, roughly chopped

3 spring onions (scallions), root end trimmed

4 cm (1,5 inches) piece ginger, sliced


  1. Mix the bacon with the mirin, miso, honey and rice vinegar. Set aside while you make the tare.

  2. For the tare, place the ingredients in a saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and simmer until the sauce has reduced by half. Then strain and set aside until ready to serve.

  3. Heat the vegetable oil in a large frying pan or wok. Stir-fry the marinated bacon for 4-5 minutes or until cooked. Toss through most of the spring onions (save some for serving).

  4. To serve, add ¼ cup of tare to the bottom of your serving bowls. Divide the noodles among the bowls. Top with the bacon, an egg and drizzle with more tare. Sprinkle over the remaining spring onions and the furikake if using. Serve immediately and don’t forget to give everything a good mix before you tuck in (the noodles will turn sticky if you leave them for too long without mixing everything together quickly).

*Notes Furikake is a Japanese seasoning mix usually sprinkled on cooked rice. It can be made up of a whole bunch of different things including sliced dried seaweed (nori), sesame seeds, bonito flakes, egg, dried vegetables etc. Find it at an Asian grocery store or order it on Amazon!

Recipe by Marion Grasby of Marion"s Kitchen,

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