A delightful warm noodle salad featuring crispy bacon, fresh herbs, and a tangy dressing.
Cook the egg noodles according to the package instructions, then drain and set aside.
Rinse the noodles with cold water after draining to prevent them from sticking together.
In a large skillet, cook the smoked bacon over medium heat until crispy. Remove the bacon and place it on paper towels to drain. Crumble and set aside.
Cook the bacon in batches if necessary to ensure even crispiness.
Reserve 1 tablespoon of the bacon drippings in the skillet. Add the yellow onion and sauté until tender.
Stir frequently to prevent the onion from burning.
Stir in the granulated sugar, all-purpose flour, salt, and ground mustard. Gradually add the water and apple cider vinegar, whisking continuously.
Ensure the mixture is smooth and free of lumps before proceeding.
Cook the mixture over medium heat until it thickens and becomes bubbly, about 2-3 minutes.
Stir constantly to avoid scorching the bottom of the skillet.
Add the cooked noodles to the skillet and toss to coat them evenly with the dressing.
Use tongs for easier mixing and even coating.
Stir in the fresh celery and parsley, then heat through.
Add the parsley just before serving to retain its vibrant color.
Transfer the noodle salad to a serving bowl and sprinkle the crumbled bacon on top.
Garnish with additional parsley for a fresh and appealing presentation.
