1 smoked bacon smoked, trimmed and chopped
2 green, white and green onions separated and cut into thin slices
50g frozen peas
A quarter of a teaspoon pepper
2 teaspoons of corn flour
200 ml of plant leaves
150 grams of wheat noodle block directly to the wok, or the equivalent of dried, cooked
Worcestershire sauce splash
In a small nonstick skillet, sauté the bacon for a few minutes, add the white portions of the spring
Onions, peas and paprika, then cook another minute.
Mix the cornmeal with a little broth to obtain a paste, then slide it into the pan with
The rest of the broth, noodles and a good Worcestershire sauce spray.
Cook for a few minutes until the mixture is thick and transparent, then spread with green parts of spring
Smoky bacon pot noodle for one