Noodle soup with bean sprouts and egg

Cut the bacon into strips and bake in 6 minutes. Peel and grate the ginger. Cut the garlic. Add the garlic and ginger and cook for 1 min. Add the paksoi and soy sauce and stir fry for 3 minutes. Boil the eggs in almost 7 minutes. Peel them and keep separate.

In the meantime, bring the water to a boil in a soup pot and dissolve the bouillon tablets. Add the noodles and cook in 6 minutes until al dente.

Remove the noodles with a spaghetti spoon from the stock and spread over 4 large bowls. Spoon the bacon-pack mixture on top and pour the stock over it. Divide the bean sprouts over the bowls, halve the eggs and place on the bean sprouts. Sprinkle with the onions.