3616. LETTUCE, BACON and CHOW MEIN SALAD

For the salad:
8 slices cooked, crumbled bacon strips
1 head of lettuce (chopped)
1 cup chow mein noodles
3 oz toasted almonds
4 tablespoons sesame seeds
Chopped green onion

For the dressing:
½ cup salad oil
6 teaspoons white vinegar
4 tablespoons sugar
1 teaspoon salt
¼ teaspoon pepper

Toast the almonds and sesame seeds on a cookie sheet at 350 degrees. Cool and add lettuce, noodles, bacon and onions. Put the dressing on salad immediately before serving.


bacon recipe source: katie7609 (member), BakeSpace.com (@bakespace)

2634. BACON and BOK CHOY CHOW MEIN

makes 2-4 servings


5 oz. uncooked dry chow mein, egg or oil noodles

4 slices bacon, chopped in 1/2" pieces
4 cups chopped bok choy
1/4 cup oyster sauce
1/2 teaspoon minced garlic

Cook the noodles as per package instructions, drain and rinse in cold water or follow the no-boil method for 15 minutes, then drain and rinse in cold water. Set aside. In a large nonstick pan or wok, cook the chopped bacon on medium heat until it softens. Add the chopped bok choy and continue cooking until the white stalks are translucent and the bacon is cooked through. Add the cooked noodles, oyster sauce and garlic to the wok. Cook and stir, for about 2 minutes until the noodles are heated through and coated with oyster sauce. Serve immediately.


bacon recipe courtesy of: Canadian House & Home,  511 King Street West, Suite 120, Toronto, Ontario M5V 2Z4

1370. FILIPINO CHOW MEIN with BACON

serves four


8 oz. thick dried egg noodles
3 tablespoons peanut oil
1 onion, thinly sliced
2 garlic cloves
3 oz. bacon, finely chopped
a small Napa cabbage (Chinese cabbage), thinly sliced
1 carrot, cut into sticks
1 to 1 1/2 cups fresh bean sprouts, trimmed
2 to 3 spring onions, chopped
½ teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
pinch of freshly ground pepper
1 cup of chicken stock

Bring a large pot of water to boil, add the noodles and cook for 2 minutes, stirring to separate the noodles. Drain, rinse under cold running water and drain again. Transfer to a bowl. Heat 2 tbsp of peanut oil in a wok, add the onion, garlic, bacon cabbage, carrot, bean sprouts and stir fry for three to five minutes. Season with salt, sugar, soy sauce, oyster sauce and pepper. Transfer the entire mixture to a bowl. Wipe the wok clean. Heat remaining oil in the wok, add the noodles, toss for a minute and add the spring onions. Then pour in the chicken stock. Bring to a boil and when liquid is reduced to half, add the stir-fry mixture and mix well for two minutes. Adjust the seasoning with soy, salt and pepper. Serve with extra soy sauce or hot chili sauce.


courtesy of: June Chua, Asian Cuisine at suite101.com