3943. CHICKEN and BACON HOTPOT

Serves 4


4 chicken thighs on the bone skinned
Fry light
1 medium onion roughly chopped
4 smoked back bacon rashers visible fat removed cut into 2.5cm pieces
200g closed cup mushrooms
Small handful parsley roughly chopped
450ml chicken stock
Salt and black pepper
2 carrots cut into 1.5cm cubes
1tsp dried mixed herbs
550g potatoes peeled and thinly sliced
200g broccoli to serve

Preheat oven to 180c (350F) or gas 4 Place frying pan over medium heat.

Spray chicken with fry light and brown in pan for 5 minutes. Transfer to large casserole dish.

Fry onions and bacon in fry light and stir fry for 3-4 minutes until onion is golden.

Stir in mushrooms,carrots, parsley, stock and half of the mixed herbs. Season bring to the boil stirring frequently.

Pour bacon mixture over top of chicken. Arrange potatoes on top overlapping each other. Sprinkle over remaining herbs and spray with fry light. Cover and bake for 1.5 hours Preheat grill to high. Remove lid from casserole spray with fry light and brown under grill.


bacon recipe source: lwbpayne (member), BBC Good Food

3594. BACON and BROCCOLI with SOBA NOODLES

serves four


8 oz. soba noodles
3 cups broccoli, cut into florets
8 rashers of bacon
1 garlic clove, minced
1 large lemon, zested and juiced
½ teaspoon dried chili flakes
2 tablespoons pine nuts
1/4 cup basil pesto
1/4 cup parmesan, grated

Bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or until they are just tender. Add the broccoli to the pan for the last 4 minutes. Cook bacon in a frying pan. Once the bacon is done remove from pan and chop. Be sure not to drain the fat from the pan. Saute the garlic, lemon zest, pine nuts and chilli flakes until garlic is aromatic, about 2 minutes. Add the lemon juice and pesto to the pan and cook for another 2 minutes. Add the noodles, broccoli and bacon to the pan and stir until well mixed. Serve with parmesan cheese.


bacon recipe source: Laura Hunter, Small Wallet Big Appetite (@wallet_appetite), July 9, 2013

3561. CREAMY PRAWN, BACON and BROCCOLI PENNE

serves four


500 grams (~1 lb) penne pasta

1 tablespoon vegetable oil

12 rashers smoked streaky bacon, chopped

1 onion, chopped

1 large garlic clove, crushed

1 small head broccoli, broken into small florets

150ml (~6 oz.) vegetable stock, hot

142ml (~5 oz.) carton single cream

250 grams (~1/2 lb) cooked, peeled large prawns (thaw if frozen)

Bring a large pan of water to the boil. Add the pasta and a good pinch of salt. Cook according to the packet instructions, then drain and return to the pan.


Meanwhile, heat the oil in a frying pan over a high heat. Add the bacon and cook for 5 minutes, until golden and crisp, then remove and set aside. Reduce the heat to medium. Add the onion and cook, stirring, for 5 minutes, then stir in the garlic, return the bacon to the pan and add the broccoli florets and stock. Bring to the boil, cover with a lid or baking tray and simmer for 5 minutes.


Stir the cream and prawns into the sauce and heat through for 2-3 minutes, until just simmering – don’t overheat. Season, then stir into the pasta and gently mix it all together. Divide between bowls to serve. 


bacon recipe source: delicious. (@deliciousmag), August 2005

3552. PANCIT with BACON, SALMON and SHELLFISH

serves ~6


5-6 ounces of dried mung bean threads
dash of oil
12 oz. bacon, cut into strips
1-2 cups seafood mix (comes with shrimp, calamari, and mini scallops; frozen is fine)
5-7 cloves garlic, minced
1 medium onion, chopped or sliced
salt & pepper, to taste
1 tablespoon or so bouillon (vegetable, chicken, or beef)
3/4 cup water or broth (vegetable, chicken, or beef)
1-2 tablespoons tamari or soy sauce
1-2 tablespoons fish sauce aka patis (optional)
1-2 tablespoons Worcestershire sauce
8 ounces dried canton noodles
1/2-1 cup shiitake mushrooms, chopped
1/2 cup of celery, chopped
1/2-1 cup carrots, chopped
1 cup baby broccoli, chopped, stems and florets separated
1/2-1 cup snow peas or snap peas, left whole or cut into bite-sized pieces
2 cups cabbage, shredded
3 scallions, thinly sliced + more for garnish
1/4 cup parsley, chopped (optional)
2 (4-6 oz each) salmon fillets, skin on (pan-sear when ready to eat)

Soak mung bean threads in hot water for about 30 minutes. While soaking the bean threads, you can cook the other components. After the 30 minutes or until softened, drain and set aside.

Cook the bacon in a bit of oil until crispy. Set aside and save the bacon fat.

Using a dash of bacon fat, cook the seafood mix in the same pan as you cooked the bacon. Be careful not to over cook. When done, set aside on a plate.

In the same pan, sauté the onion and garlic, adding a tablespoon more bacon fat or oil if needed. Season with salt & pepper to taste. Mix in bouillon and continue to sauté for about 5 minutes or until onions have softened.

On medium heat, add the water or broth, soy sauce, fish sauce, and Worcestershire sauce. Let it come to a boil. Put the dried canton noodles on top and let it absorb the liquid. Keep tilting the pan and gently pressing on the noodles so that they soften. This will take 3 minutes or so.

After the canton noodles have softened, add the mushrooms, celery, carrots, and broccoli stems. Mix and let cook for a couple of minutes. Add more broth or water if needed.

Add the softened mung bean threads in addition to the snap peas. Mix and cook for a couple more minutes. Turn the heat off and add the cooked bacon (save a handful for garnish), cooked seafood, cabbage, scallions and parsley. Mix well. Adjust seasoning, adding more salt & pepper, soy sauce, fish sauce, or Worcestershire sauce if needed.

When ready to eat, make the pan-seared salmon. Let rest 5-10 minutes. Slice and add to the dish. Alternatively you can slice the raw salmon into bite sized pieces and stir-fry until brown on both sides and fully cooked. Garnish the dish with a little bacon, parsley, and scallions. Serve with calamansi, lemon, or lime.


bacon recipe source: David, food flavor fascination, June 13, 2013

3358. RAMEN SOUP with BACON and SOFT-BOILED EGG

makes 1-2 servings

4 cups chicken broth

1/8 cup peas, fresh or frozen

1/4 cup broccoli, fresh or frozen

1/2 cup fresh spinach

2 slices bacon, cut into 1-inch pieces

1/8 cup onions, thinly sliced

1 (3-ounce) packet ramen noodles, any flavor

1 egg, soft-boiled

grated carrots, to garnish

Bring chicken broth to a boil and add greens—peas, broccoli and spinach. Boil for about 5-7 minutes, or until bright green and tender. In a cast iron skillet over medium heat, fry bacon and onions until tender. Transfer to broth. Meanwhile, soft-boil an egg ahead of time by simmering it in an uncovered pot of water for about 5-7 minutes. Remove egg from pot and rest until cool enough to peel and halve. When broth is ready, reduce heat to a simmer and add ramen noodles and seasoning packet, stirring to combine. Cook noodles according to package instructions and transfer soup to a large bowl. Dress ramen soup with freshly shredded carrots and soft-boiled egg.

bacon recipe source: Helana Brigman, Clearly Delicious, 2013

3337. BACON FRIED RICE with BROCCOLI and WILTED GREENS

yields 2 large servings, 4 modest servings


1 cup short grain brown rice (uncooked)
1½ tablespoons extra virgin olive oil
4 ounces bacon, cut into ½ inch lardons
1 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1 cup broccoli florets, chopped
1 cup Brussels sprouts, shaved or very thinly sliced
3 cups leafy greens, coarsely chopped
4 large eggs
Kosher salt
Fresh ground pepper
¼ cup shaved Parmesan cheese (optional)

Pour the rice into a small pot with 1¾ cups water and a pinch of salt. Bring to a boil, lower to a simmer, cover and cook for 40 minutes until the water has been absorbed. Remove from the heat and allow to rest, covered, for 10 minutes. Fluff with a fork and set aside until ready to use.

While the rice is cooking, slice the bacon and chop the broccoli, Brussels sprouts and greens. Briefly set aside.

Moving on to the eggs. Bring a medium pot with 6½ cups of water and 4 tablespoons of salt to a boil. When boiling, carefully add the eggs. Bring the water back to a boil and cook for 5½ minutes. Drain the eggs immediately and let them cool for about 5 minutes before gently removing their shells. Place the peeled eggs in a pot filled with hot water if you want to keep them warm.

Now it’s time to finish up the rice. Heat the olive oil in a large saucepan or wok. When hot, add the bacon, red pepper flakes and garlic. Sauté for about 4 minutes until the bacon is golden brown.

Add the greens to the pan and sauté for 1 minute until they are just wilted.

Add the rice and cook for about 3 minutes, stirring continuously. Season with salt and fresh ground pepper to taste.

Drain the eggs and cut them in half lengthwise. Divide the rice among 4 plates (or 2…) and top with an egg and Parmesan (if using). Serve warm.


bacon recipe source: Serena Wolf, Domesticate Me, March 25, 2014

3269. BACON LOVERS CHICKEN ALFREDO with FETTUCCINE and BROCCOLI

serves eight 


1 lb thick cut bacon 
1 lb boneless skinless chicken breast 
½ teaspoon kosher salt 
1 teaspoon fresh ground black pepper 
8 tablespoons unsalted butter 
1 cup heavy cream 
4 oz fresh parmesan cheese 
8 oz dried fettuccine 
2 cups frozen broccoli florets

Preheat a large (12") skillet over high heat.

Fill large stock pot with water, add pasta when water boils. Cover pot and bring to a boil over high heat. Once pasta is pliable (no longer breaks if you try to bend it) add broccoli. Cook until pasta is just shy of al dente. Remove from heat.

Meanwhile: Grate cheese and set aside.

Once skillet is hot; use clean scissors to cut bite size pieces of bacon into skillet. Cook, stirring occasionally until bacon is cooked through (adjust heat as necessary). Cook time about 10 minutes.

Meanwhile; wash and chop chicken into bite size pieces. Set aside.

Remove cooked bacon from skillet with a slotted spoon. Place on a plate. Drain most of bacon grease from skillet, leave about 1 Tbsp (do not wash skillet). Add chicken to skillet. Return to stove and medium-high heat. Sprinkle with salt and pepper. Cook until cooked through, stirring occasionally. Remove chicken from skillet, about 5 minutes.

Drain drippings from pan. Return to stove, over medium heat. Cut butter into 8 pieces and add to skillet. Once butter is mostly melted add cream and whisk until combined. Add cheese and whisk until your alfredo sauce is smooth, keep sauce at a bubble.

Using tongs, remove pasta and broccoli from water and add to alfredo sauce. Twist the pasta in the sauce to coat. Add chicken and bacon, toss with and tongs. Heat until sauce is absorbed and coats the pasta, about 5 minutes. Serve.


bacon recipe source: Donna Elick, Parade, September 9, 2013

3266. CHICKEN and BACON LO MEIN

1/2 pound sliced bacon, diced
2 boneless skinless chicken breast cut into bite sized pieces
2 tablespoons canola oil, divided
1 cup broccoli florets, cut into pieces
1 cup cauliflower, cut into pieces
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 cup sliced fresh mushrooms
1 tablespoon chicken bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained

In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry chicken in 1 tablespoon oil until no longer pink, about 2 minutes.
Remove chicken and pan juices.

In the skillet, saute broccoli, cauliflower, carrot, onion, garlic and ginger in remaining oil for 3 minutes. Add mushrooms and cook and stir 2 minutes longer.

Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and chicken with pan juices.

Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti. Serve immediately.


bacon recipe source: Lynn's Kitchen Adventures, March 2009

3085. CHICKEN BROCCOLI BACON DAIKON CASSEROLE

makes 8 servings


2 cups cooked, diced chicken
2 cups raw, diced broccoli tops and stems
1 cup cooked, roughly crumbled bacon
2 cups peeled, cubed, raw daikon radish
4 tablespoons butter
1.5 cups heavy white cream or half and half
1 teaspoon dry mustard
2 cups shredded medium cheddar cheese
½ cup shredded mozzarella cheese
¼ cup crumbled feta cheese

Bring 2 quarts of salted water to a boil over high heat. Cube daikon radish into ½” cubes. Add daikon to the pot and boil for 20 minutes or until slightly softened. Drain thoroughly. Heat butter in a 2 quart sauce pan on the stove over medium heat until melted. Add salt, pepper, mustard and half and half. Heat to boiling, stirring constantly, for one minute. Remove from heat. Add cheddar, mozzarella, and feta. Stir until melted. Prepare fresh broccoli by cutting florets and stems into smaller pieces. Preheat oven to 325 degrees Fahrenheit. In a 12 x 12 casserole, combine cheesy chicken sauce, daikon, bacon and broccoli. Bake, uncovered, at 325 degrees for 20 minutes.


bacon recipe courtesy of: Your Lighter Side, February 20, 2013

2869. BACON CHEDDAR RANCH PASTA SALAD

serves four


3 cups bow-tie pasta, uncooked
⅔ cup cheddar cheese crumbles
6 slices cooked bacon, diced
2-3 small tomatoes, seeded & diced
⅔ cup fresh broccoli, chopped
⅔ cup red onions, diced
⅓ cup black olives
½ cup mayonnaise
½ cup creamy ranch dressing
1 clove garlic, minced
½-1 teaspoon oregano

Cook pasta until al dente. Be careful not overcook. Drain pasta and rinse with cold water until pasta is cool. Add drained pasta to a large bowl. Add in the bacon, broccoli, red onions, black olives, and tomatoes. Toss to combine. In a small bowl, stir together the mayonnaise, ranch dressing, garlic and oregano. When ready to serve, mix the dressing in with the pasta mixture until well coated. Serve immediately.


bacon recipe courtesy of: Divas Can Cook, June 26, 2012

2852. BROCCOLI BACON STIR FRY with MAPLE and TAMARI

1 teaspoon veggie oil
6 oz. bacon, cut into 1/4-inch pieces
1 3/4 teaspoons cane sugar
1 1/4 teaspoon tamari
3 cloves garlic, thinly sliced OR 1 tablespoon minced from jar
12 oz. broccoli, florets and stalks cut into 1/4-inch pieces
12 oz. cauliflower, florets and stalks cut into 1/4-inch pieces
2 tablespoons pure maple syrup

Place a wok or large skillet over medium high heat. Add the vegetable oil and sliced bacon to the pan and stir-fry until golden and crisp, about 2 minutes.

Sprinkle the sugar over the bacon and toss. Immediately and carefully add 1/4 teaspoon tamari and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon.

Add the garlic and a pinch of salt to the drippings in the pan and stir-fry until fragrant, about 30 seconds. Then, add the cauliflower and broccoli pieces and cook until tender and crisp on the edges, perhaps 2 to 3 minutes.

Sprinkle 1 tablespoon of sugar over the vegetables and toss to coat. Add 1 more tablespoon tamari and the candied bacon to the pot and stir thoroughly.

When the pan starts to look dry, reduce the heat to a simmer and finish off by stirring in the 2 tablespoons pure maple syrup. Cook for approximately 1 minute and serve.


bacon recipe courtesy of: Allaina, 3 Munching Monkeys, May 7, 2011

2837. BEEF and BACON LO MEIN

yields four servings


1/2 pound sliced bacon, diced
1/2 pound beef flank steak, cut into thin strips
2 tablespoons canola oil, divided
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
1 teaspoon minced fresh gingerroot
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
2 garlic cloves, minced
1 tablespoon beef bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained

In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry beef in 1 tablespoon oil until no longer pink, about 2 minutes. Remove beef and pan juices; keep warm. In the same skillet, saute the broccoli, cauliflower, carrot, onion and ginger in remaining oil for 3 minutes. Add the mushrooms, water chestnuts and garlic; cook and stir 2 minutes longer. Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and beef with pan juices. Combine cornstarch and cold water until smooth; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti.


bacon recipe courtesy of: Taste of Home, April/May 2002, p. 45

2804. PENNE ALFREDO with BACON and BROCCOLI

1 pound penne pasta
2 cups chopped broccoli (about 2 heads)
5 slices bacon, diced
1/2 cup (1 stick) butter
1 cup heavy cream
1 1/2 cups grated Parmesan cheese
1/2 teaspoon garlic powder
salt and pepper, to taste

grilled chicken (optional)

Bring a large stock pot of water to a rolling boil. Boil pasta according to package directions. While the pasta is boiling, fry the diced bacon until crisp. Add in the broccoli florets and cook, stirring occasionally, for about 5 minutes or until they are tender-crisp. Meanwhile, in a small sauce pan, add the butter and heavy cream until heated through and butter is melted. Add in the Parmesan cheese, garlic powder, salt, and pepper. Stir until the cheese is thoroughly melted and sauce is a smooth, creamy consistency. Drain pasta when done and add to a large serving bowl. Pour in the bacon and broccoli and toss it in with the penne. Pour the Alfredo sauce over top of the penne and stir until well combined. Serve topped with sliced grilled chicken, if desired.

bacon recipe courtesy of: Karly Campbell, Buns In My Oven, May 13, 2011

2580. TENDER SPRING VEGETABLE SAUTE with SMOKY BACON, MINT and FETA

1 pound spring vegetables–English peas, sugar snaps, broccoli florets, cauliflower, spinach or greens
olive oil
smoked bacon
3-4 spring onions, cut into slivers
splash of white wine
5 oz. feta cheese, cut into 1/4″ cubes
small handful mint, chopped
small handful parsley, chopped
salt  & pepper to taste

Blanch vegetables in boiling water for 30-45 seconds, then drain and refresh in ice water. Cut bacon into 1/4″ cubes or lardons and saute in a little olive oil until crisp and fat renders. Add spring onion and continue to saute for 2-3 minutes. Add vegetables to skillet and add white wine to deglaze pan. When hot throughout, add feta cheese and herbs and cook until herbs are bright. Serve sprinkled with additional chopped herbs.


bacon recipe courtesy of: Farmhouse Table, April 23, 2010

2537. STEAMED BACON ROLLS with ENOKI MUSHROOMS

5 strips of bacon
200 grams enoki mushrooms
5 water chestnuts
1 small stalk broccoli
1 tablespoon garlic, minced
1 tablespoon dark soy sauce
1/2 tablespoon sugar
1 tablespoon sesame oil
2 tablespoon water

Peel water chestnut and cut into strips. Cut the roots from enoki mushrooms, rinse under water. Place some enoki mushrooms and water chestnut strips on top of a slice of bacon. Roll up and secure with tooth picks. Bring water in the steamer to a boil. Steam bacon rolls over high heat for 5 minutes. Cut broccoli into small stalks and cook in boiling water for 2 minutes. Put on a plate together with bacon rolls. Bring seasonings to a boil and drizzle over the bacon rolls to serve.


bacon recipe courtesy of: Sharon, Easy Chinese Food Recipes, February 5, 2012

2478. FRIED UDON with BACON, BROCCOLI and MUSHROOMS

serves two


200 grams udon noodle
2 rashers of bacon
1/2 onion, small
4 florets broccoli
100 grams oyster mushroom
1 clove garlic
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon oyster sauce
bonito flake (optional)

Boil a pan of water and cook udon noodle. Drain, and set aside. Slice onion and garlic. Cut broccoli into small pieces. Cut the stem from the mushroom and separate. Trim bacon, and chop up. Heat 1 tablespoon of oil in a frying pan. Fry bacon for 2 minutes. Add onion, garlic and mushroom. Saute over medium heat for 2 minutes. Add broccoli, then water to the pan. Turn up the heat to high. Loosen up the udon noodle under running water, drain, and add to the pan. Add soy sauce and oyster sauce. Stir-fry until combined. Mix through the bonito flake, or garnish on top.


bacon recipe courtesy of: Ume, umeboss, Perth, Australia, September 6, 2010

2465. BROCCOLI, BACON and CASHEW SALAD

1 broccoli, cut into florets and stalk diced
3 rashers of bacon, fat removed, diced
½ cup toasted cashews
1 tablespoon oil

Boil broccoli in water on high heat for 5‐7 minutes or until tender and cooked through. Remove water and place broccoli in a large serving bowl. Cook bacon in a frying pan for 4‐5 minutes or until crispy. Remove bacon from pan and place into serving bowl along with broccoli and cashews. Combine well. Serve.


bacon recipe courtesy of: Jason Ferruggia, Paleo Recipes, Renegade Strength & Conditioning

2448. SPINACH, MUSHROOM and BACON CHEESE FONDUE

makes four servings


32 ounces chicken or vegetable broth
16 oz. mild cheddar cheese, shredded
8 oz. gouda cheese, shredded
2 tablespoons flour or cornstarch
1 tablespoon butter
3 oz. frozen chopped spinach, thawed
3 slices bacon, minced
1 clove garlic, minced
4 oz. fresh mushrooms of your choice, chopped
3/4 cup white wine (or beer)

Dipping foods:
Broccoli florets
Cauliflower florets
Asparagus spears, ends trimmed and cut into 3" lengths
Green beans, trimmed
Granny smith apples, cut into chunks
Pumpernickel bread, cut into chunks

Prepare the dipping foods by bringing the chicken stock to a boil in a sauce pot. Add the broccoli, cauliflower, asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables, reserving the broth. You will use 1/4 cup of this reserved broth in the fondue, but save the rest for another use.

In a large bowl, toss together the shredded cheddar, shredded gouda and the flour until flour is coating cheese evenly. Set aside.

Take the thawed chopped spinach in your hand and squeeze as much water as you can out of the spinach. Set aside.

Heat a fondue pot or medium pot over medium heat with the butter and bacon. Cook the bacon for 2 minutes (make sure the bacon does not burn or cook too quickly). Add the garlic and mushrooms and saute until the mushrooms are softened, about 2 minutes. Pour in wine and 1/4 cup of the previously reserved chicken broth from step 1. Bring to a simmer and in batches, add a handful of the cheese, stirring and letting the cheese melt before adding more. Stir in the chopped spinach. If the fondue becomes too thick, add a couple tablespoons of additional broth.

Serve fondue with the vegetables, apples and bread.


bacon recipe courtesy of: Jaden Hair, Steamy Kitchen, November 9, 2010

2282. SCALLOPS with BACON and SHIITAKE MUSHROOMS on SOBA NOODLES

yields two servings


200 grams scallops
150 grams broccoli
75 grams shiitake mushrooms
0.5 bunch fresh coriander
1 small piece fresh ginger
1 tablespoon groundnut oil
3 tablespoons chinese cooking wine
2 tablespoons dark soy sauce
1 tablespoon rice vinegar
4 rashers bacon, smoked
100 grams soba noodles
1 teaspoon oyster sauce

In the large saucepan bring some water to boil and cook the soba noodles according to instructions (usually 7-9 minutes).

Meantime, chop 4 rashes of bacon in to lardons.

Using a coarse grater, grate 1 teaspoon of fresh ginger.

Break broccoli into the smallest florets. If the shitake mushrooms are large, half or quarter them.

Heat 1 teaspoon of groundnut oil in the deep pan or wok. Add bacon and ginger and let it fry for a couple of minutes.

Add broccoli and mushrooms. Pour in: 3 tablespoons of Chinese cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of Oyster sauce

Stir-fry for a minute, then add scallops and continue to cook for 4-5 minutes depending on the thickness of the scallops.

Chop up ½ bunch of fresh coriander, leaving a couple of stems for decoration.
Drain the soba noodles, add to the wok and mix it well. Throw in the fresh coriander.

To serve: Arrange the stir-fry in the serving bowls and decorate with a stem of fresh coriander.


bacon recipe courtesy of: The Impatient Chef

2273. FRIED UDON with BACON, BROCCOLI and MUSHROOMS

serves two


200 grams udon noodles
2 rashes of bacon
1/2 onion, small
4 florets broccoli
100 grams oyster mushroom
1 clove garlic
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon oyster sauce
bonito flake (optional)

Boil a pan of water and cook udon noodle. Drain, and set aside. Slice onion and garlic. Cut broccoli into small pieces. Cut the stem from the mushroom and separate. Trim bacon, and chop up. Heat 1 tablespoon of oil in a frying pan. Fry bacon for 2 minutes. Add onion, garlic and mushroom. Saute over medium heat for 2 minutes. Add broccoli, then water to the pan. Turn up the heat to high. Loosen up the udon noodle under running water, drain, and add to the pan. Add soy sauce and oyster sauce. Stir-fry until combined. Mix through the bonito flake, or garnish on top.


bacon recipe courtesy of: umeboss, September 6, 2010