Bacon Bits and Spinach Stir-Fried Noodles
Quick weeknight noodles with crispy bacon bits, wilted spinach, and buttery garlic coating. Ready in under 20 minutes and uses simple pantry staples.
Steps
Before you start
- Cook the egg noodles according to package directions and drain well—excess water will make the stir-fry soggy
- Have all ingredients prepped and within reach before you start cooking; the stir-fry happens quickly
- Use crispy bacon bits (pre-cooked); fresh bacon will release too much fat during cooking
Cook the noodles
- Bring a large pot of salted water to a boil.
- Add the 12 oz egg noodles and cook according to package directions (usually 5–7 minutes) until tender but still slightly firm.
- Drain in a colander and set aside.
- Do not rinse.
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Ready when: Noodles are tender and pliable
Tip: Slightly undercooked noodles will firm up when stir-fried, so don't overcook them before the skillet.
Heat the skillet
- While the noodles are cooking, place a 12-inch skillet over medium-high heat.
- Add the 3 tbsp butter and let it melt fully, about 1 minute.
- The butter should be foamy and smell nutty, not browned.
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Ready when: Butter is melted and foamy
Tip: Don't let the butter brown; a golden-brown color means too much heat and a burnt flavor.
Sauté garlic
- Add the 4 minced garlic cloves to the melted butter.
- Stir constantly for 30 seconds until fragrant.
- The kitchen should smell rich and garlicky.
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Ready when: Garlic is fragrant and light golden
Tip: Garlic burns quickly; move on to the next step as soon as it smells good to avoid bitterness.
Add spinach
- Immediately add the 5 oz fresh spinach to the skillet.
- Stir and toss with tongs for 1–2 minutes until the spinach is completely wilted and any excess liquid has mostly evaporated.
- This should look dry and vibrant green.
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Ready when: Spinach is fully wilted and moisture has cooked off
Tip: Fresh spinach releases water; keep the heat high and don't stir too gently, or you'll end up with a watery noodle dish.
Combine noodles and bacon
- Add the drained cooked noodles and 0.75 cup bacon bits to the skillet.
- Toss everything together for 2 minutes over medium-high heat, using tongs to coat the noodles evenly with the buttery garlic and spinach mixture.
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Ready when: Noodles are warmed through and evenly coated; bacon bits are distributed throughout
Tip: Toss gently but thoroughly—rough handling breaks the noodles, but light tossing leaves pockets of uncoated noodles.
Season and serve
- Taste the noodles and season with salt and freshly ground black pepper to your preference.
- Divide among four bowls and serve immediately while hot.
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Ready when: Noodles are seasoned to your taste
Tip: Season lightly at first; bacon bits and butter already contribute saltiness, so you may need less salt than you think.
Good to know
Tips
- Cook the noodles just before you start the stir-fry so they're warm when combined; cold noodles will stick together in clumps.
- Don't rinse the cooked noodles—the starch helps them coat evenly with the butter and flavors.
- Fresh spinach is essential here; it wilts into a tender green layer that clings to each noodle, unlike hearty greens that stay chunky.
- For a richer dish, toss in a splash of soy sauce or a pinch of nutmeg along with the black pepper.
Storage & reheating
Leftovers keep refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet over medium heat with a small splash of butter to restore moisture. Do not microwave, as reheated noodles become tough and dry.
Substitutions
- egg noodles → ramen noodles (discard the seasoning packet) or thin lo mein noodles. These have similar texture and cook in about the same time; adjust cooking time if needed per package directions.
- fresh spinach → frozen spinach, thawed and squeezed dry. Use 3 oz frozen spinach by weight; squeeze out excess moisture in a clean kitchen towel before adding to avoid a watery dish.
- crispy bacon bits → cooked crumbled pancetta, prosciutto, or ham. Use the same amount by weight; ensure meat is fully cooked and any excess fat is removed.
- unsalted butter → olive oil or vegetable oil. Use the same amount; oil will make the noodles slightly lighter and less rich, but the flavor will be good.
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- Meal
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- Sugar-Free