3767. BACON and EGG LO MEIN

Serves: 4

6-7 slices of bacon, chopped

1 medium sweet onion, chopped

2-3 carrots, sliced diagonally

4 garlic cloves, minced

3 scallions, finely chopped

1 teaspoon extra light olive oil or bacon grease

2 eggs

8 ounces lo mein egg noodles

2 tablespoons soy sauce

½ tablespoon mirin

1 tablespoon water

Line a plate with some paper towels and set aside (keep it near the stove).

Add soy sauce, mirin, and water to a small bowl and mix to combine. Set aside.

Pre-heat wok over medium-high heat.

Add bacon and cook until crisp and the fat has rendered; about ten minutes. Be sure to stir throughout to ensure even cooking.

Using a slotted spoon, move the cooked bacon to the towel-lined plate and set aside.

Remove all, but two tablespoons of bacon grease from the wok (I recommend straining the extra grease and storing it in the fridge to use as a cooking fat!)

Add onions and carrots and cook until the carrots have softened; about ten minutes.

Add garlic and saute until fragrant; about one minute.

Push the veggies to one side of the wok. Add one teaspoon light olive oil or more bacon grease to the empty side and add eggs. Let cook, untouched, for about ten seconds, then scramble with a wooden spoon until they have mostly cooked; about one minute.

Mix eggs with the veggies until well incorporated.

Add the egg noodles, cooked bacon, sauce mixture, and most of the scallions (leave some for garnish when serving).

Toss to combine.

Now, you eat!

bacon recipe source: Marissa, OMGFOOD (@omgfoodblog), June 11, 2015

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

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