3 cups spiralized sweet potatoes (from about 1 medium sweet potato)
1/8 teaspoon fine sea salt
ground black pepper, to taste
6 strips bacon
1/2 tablespoon salted butter**
salt and pepper, to taste
1 avocado, sliced
Bring a pot of water to a boil over high heat. Add noodles, reduce heat to a simmer, and cook, stirring occasionally, for 5-8 minutes, or until noodles are soft and no longer stuck together. Remove from heat, drain through a colander, and rinse lightly.
Meanwhile, in a large frying pan, melt 2 tablespoons butter over medium heat. And the spiralized sweet potatoes and sauté just until they start to brown (about 3-5 minutes).
Add the udon noodles to the sweet potato noodles along with the remaining 2 tablespoons butter, 2 packets of seasoning from the noodles, 1/8 teaspoon sea salt, and black pepper to taste. Cook over medium-high heat, stirring constantly, until noodles are starting to turn golden-brown and crispy. Set aside.
Heat a large frying pan or griddle over medium heat. Add bacon and cook, flipping as needed, until cooked through and starting to turn crispy. Pat dry with paper towels and allow to cool for a few minutes before chopping or crumbling into small pieces.
Meanwhile, in second, medium frying pan, melt butter over medium-low heat. Carefully crack eggs into pan and season with salt and pepper to taste. Cook until whites are cooked through and yolks are cooked to desired firmness.
Toss bacon pieces into noodle mixture and mix in. Divide mixture evenly between 3 bowls. Top with a fried egg and sliced avocado. Drizzle with sriracha if using. Serve immediately.
*Fortune Gluten Free Ramen Miso Pork Flavor noodles also work really well here
** Use avocado oil in place of butter to make this recipe dairy-free
Keywords: breakfast stir-fry, bacon and egg stir-fry, california stir-fry, gluten free stir-fry