3187. DAN DAN NOODLES with BACON

1 tablespoon peanut oil
3 serrano chiles, minced
1/2 teaspoon Sichuan pepper, crushed
4 oz. bacon, minced
1/2 cup kimchi or other pickled vegetable
3 teaspoons soy sauce
12 oz. dried Chinese noodles, cooked as directed on package
1/2 recipe spicy peanut dipping sauce (recipe below)

Spicy peanut dipping sauce
1/4 cup chile flakes
2 tablespoons peanut oil
3 tablespoons soy sauce
3 heaping tablespoons unsweetened peanut butter
2 teaspoons Sichuan pepper, finely crushed
6 green onions, finely chopped

Combine the ingredients in a small bowl and mix.

Dan Dan Noodles:

Heat a wok or large frying pan over medium-high heat. When the pan is hot, add the peanut oil, chiles, Sichuan pepper, and bacon. Cook, stirring frequently, until the bacon is crispy. Turn the heat down if the oil smokes. As soon as the bacon is cooked, add the kimchi and soy sauce. Cook for another 1 or 2 minutes. Transfer to a serving bowl and toss together with the cooked noodles and the dipping sauce.


bacon recipe courtesy of: Fish: 54 Seafood Feasts by Cree LeFavour; San Francisco: Chronicle Books, 2013; pp. 139-140

2900. RAMEN with BACON, EGG, BOK CHOY and CHAR-SIU PORK

2 slices of bacon, chopped width-wise into thin 1/8-inch strips
1 clove of garlic, minced
6 cups hot water
1 large egg
1 helping of char-siu pork
1 package of your favorite instant ramen
2 cups of baby bok choy, leaves separated and washed
1 stalk of green onion, finely chopped (optional)

In a 4-quart pot or larger over high heat, cook the strips of bacon for about 3 minutes or until crispy brown, stirring occasionally. Add the garlic and continue stirring for about a minute.

As the garlic begins to brown, add the hot water to the bacon and garlic and bring to a boil. Once boiling, crack the egg into the water and poach until desired doneness (3 minutes for soft, 6 minutes for hard). Turn heat to medium. With a slotted spoon, transfer the cooked egg to a bowl.

Add the noodles and seasoning packet(s). When the water boils again, cook for another 3 minutes or until desired tenderness. Using a slotted spoon or chopsticks, transfer only the noodles and pork into the bowl with the waiting egg.

Bring the water back to a rapid boil. Add the leaves of baby bok choy. Stir and let it come back to a boil. Cook for another minute or until white stalks are slightly translucent and tender.

Ladle in the bok choy and broth, garnish with chopped green onions and serve.


bacon recipe courtesy of: FoodiFotos, April 12, 2010

1826. BACON DASHI SOUP

6 cups dashi stock
1 strip bacon
2 pieces chicken breast
6 tablespoons soy sauce
Asian noodles, your choice, enough for two servings
2 slices lime
1 piece ginger (small)

Bring dashi stock, bacon, and chicken to a simmer. Let cook for about 15-20 minutes, or until chicken looks mostly cooked. Stir in soy sauce about midway through. Depending on the noodle you use, add in at the appropriate time.

If you want your soup to have extra soy sauce, prepare a little bit on the side. Heat up a skillet to medium-high heat. Once the chicken looks done and the noodles are done also, take all (including bacon) out, make sure there’s not too much broth on it, and place it in the preheated skillet. Quickly stir around for a couple of minutes; this is to give the chicken, bacon and noodles extra texture. Stir in extra soy sauce if using. Meanwhile, skim the broth of extraneous fat, and bring it to a rolling boil for about 5 minutes while the chicken stuff is sizzling. This cooks down the flavor. If the chicken mixture is done early, set it aside. Once the broth has cooked down a bit, turn off the heat. Once it has stopped bubbling, place ginger (either whole or chopped) and lime (juice or sliced) into the broth. Let sit for around 3 minutes. Combine the chicken, bacon, and noodles back into the broth.


bacon recipe courtesy of: Tasty Kitchen, The Pioneer Woman (Ree Drummond)