INGREDIENTS:

• ½ recipe of from-scratch ramen, or 2 instant ramen packages, seasoning packets discarded
• 1 teaspoon sesame oil
• 2 teaspoons fish sauce
• 1 tablespoon chili garlic sauce
• 3 pieces bacon, cut into ½-inch pieces
• ½ medium onion, thinly sliced
• ¼ pound medium shrimp, peeled and deveined
• 1 egg, lightly beaten
• 2 tablespoons each thai basil, mint, and cilantro

INSTRUCTIONS:

1. If using homemade ramen noodles, you'll cook them in boiling water for one minute and then drain and rinse with cool water. Otherwise, cook instant ramen noodles according to package; drain and rinse with cool water.
2. In a small bowl whisk together sesame seed oil, fish sauce and chili garlic sauce.
3. Heat a large skillet over medium-high heat. Add bacon; cook and stir until fat has rendered and bacon is golden brown, 3-5 minutes. Stir in onions; cook and stir 3-5 minutes more, until onions are soft and translucent. Add shrimp; cook and stir until pink throughout. Stir in the egg; cook and stir one minute more.
4. Add drained ramen noodles and sauce mixture to pan. Cook and stir until combined and heated through. Remove from heat and transfer to serving bowl. Sprinkle with fresh herbs and serve.