Spinach And Bacon Rice Noodles - cooking recipe

Ingredients

13.5 oz dried rice noodles
1/4 cup tomato sauce
1/4 cup light soy sauce
2 tbsp lime or lemon juice
2 tbsp brown sugar
1/4 cup vegetable oil
4 None eggs, lightly beaten
4 slices bacon, chopped
1 None medium carrot, thinly sliced crosswise
2 cloves garlic, minced
1 bunch spinach, chopped
2 None medium tomatoes, cut into wedges
2 None spring onions, cut into 1 inch pieces

Preparation

Soak rice noodles in boiling water for 10 mins. Stir to separate strands then drain.
Whisk tomato sauce, soy sauce, lime juice and sugar together. Set aside.
Heat a wok or large frying pan over medium-high heat. Add 1 tbsp oil and swirl to coat surface. Add eggs and tilt to cover base and side of wok. Cook for 1-2 mins, or until just set. Slide out onto a cutting board and let cool slightly. Roll omelette up to form a log then slice thinly. Set aside.
Add remaining oil to wok. Stir-fry bacon and carrot for 2 mins, or until bacon is browned. Add garlic, spinach and tomatoes. Stir-fry for 1 min, or until spinach is wilted. Add noodles, sauce mixture, egg and onions. Stir-fry for 1 min, or until heated through. Serve.