4000. CRAZY-FAST RAMEN with BACON, EGG and KIMCHI

2 strips of bacon, diced

2-3 scallions

kimchi, roughly chopped

a couple tablespoons of kimchi brine

a package of fresh ramen noodles

soy sauce

toasted sesame oil

rice vinegar

mirin

one egg

chile oil

toasted nori strips

First, sauté two strips of diced bacon in a skillet over medium heat. Once the bacon bits are crisp, scoop them onto a paper-towel lined plate, then add two to three chopped scallion whites to all that delicious bacon fat in the skillet (save the scallion greens for later!). Once the scallions start to soften, add a big handful of roughly chopped kimchi and a couple of tablespoons of kimchi brine straight from the jar. Cook for another two minutes until kimchi softens, then remove from heat.

Meanwhile, bring a medium saucepan of water to a boil. Add a package of fresh ramen noodles and boil for just a couple of minutes until they’re springy and tender, then drain in a colander and rinse under cold running water. 

Add the noodles to your skillet with the cooked bacon bits, some chopped fresh kimchi (for tang and crunch), and a splash each of soy sauce, toasted sesame oil, rice vinegar, and mirin. Cook for a minute or two over medium heat, tossing until combined and noodles are warmed through, then transfer to a plate or shallow bowl.

Poach an egg in a medium saucepan of barely-simmering water with a splash of white vinegar. Use a slotted spoon to transfer the egg to your bowl of noodles, then top with some toasted sesame seeds, and those reserved scallion greens. Add a dash of chile oil or some toasted nori strips if you’re feeling fancy.

bacon recipe source: Christina Chaey, Bon Appétit Test Kitchen, January 20, 2016

3995. BACON and EGG YAKIUDON

serves 2


4 slices bacon, cut into 1 inch slices

1 brick frozen sanuki udon

1 tablespoon soy sauce

1 teaspoon dashi powder

1 teaspoon sugar

freshly ground black pepper to taste

1 soft boiled egg, cut in half

sliced green onions, to serve

Soak your frozen udon in a bowl of warm water making sure that all of the strands of noodles are separate. Drain and set aside.

Over medium heat, cook the bacon until crisp in a cast iron pan or heavy bottomed non-stick skillet. Drain off the majority of the fat and then add the drained udon noodles as well as the soy sauce, dashi powder, and sugar. Toss to coat the noodles and turn the heat to medium-high to slightly reduce the sauce, about 1-2 minutes. Turn the heat off, taste and season with freshly ground pepper to taste. Garnish with the sliced green onions and soft boiled egg.

bacon recipe source: i am a food blog, November 9, 2014

3877. BACON, LETTUCE, and TOMATO MAZEMEN

makes 4 servings


175 grams (1 cup) mayonnaise
30 milliliters (2 tablespoons) dashi
15 milliliters (1 tablespoon) shio tare
15 milliliters (1 tablespoon) lemon juice
Zest of 1 lemon
520 grams (18 ounces) toasted rye noodles or store-bought ramen noodles
4 thick slices ripe tomato
4 halves slow-roasted tomatoes
1 head iceberg lettuce, cut into 4 wedges
12 slices thick-cut good-quality bacon, cooked crisp
Sea salt and pepper
Katsuobushi (shaved dried bonito)

Bring a large pot of unsalted water to a boil for the noodles.

In a small bowl, combine the mayonnaise, dashi, shio tare, lemon juice, and lemon zest. Set aside.

Cook the noodles until they're a little past al dente, about a minute. (Because these noodles will be served chilled, you should cook them a touch softer than you would if they were being served hot. There'll be no hot soup to continue cooking them, and the noodles will firm a bit when chilled.) As soon as they're cooked, plunge them into an ice bath to chill them, then drain them thoroughly, shaking the strainer well to get rid of as much water as possible.

In a large mixing bowl, toss the noodles with three-quarters to the mayo-tare mixture until the noodles are well coated.

Divide the dressed noodles among 4 chilled ramen bowls and arrange the two types of tomatoes and the wedges of iceberg lettuce and bacon on top. Drizzle the remaining mayo-tare mixture over the top, sprinkle with salt and pepper, and finish with a small handful of katsuobushi.


bacon recipe source: Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint, by Ivan Orkin, with Chris Ying (Ten Speed Press, 2013)

3875. HOMEMADE RAMEN with BACON and SOFT-BOILED EGGS

Yield: 2 servings


4 slices bacon, chopped
1 (1-inch) piece of fresh ginger, peeled and sliced
3 garlic cloves, sliced
1 tablespoon minced lemongrass
1 tablespoon white miso paste (or more to taste)
Red pepper flakes, to taste (I used about ½ teaspoon)
4 cups low-sodium chicken broth
2 tablespoons low-sodium soy sauce (or to taste)
½ tablespoon balsamic vinegar
½ tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
1 package dried ramen noodles (discard the included seasoning packet)

Toppings:
2 cups stemmed and chopped baby spinach leaves
1 shallot, very thinly sliced
2 soft-boiled eggs, peeled and halved
Chopped scallions
Sriracha hot sauce (optional)

Place a pot over medium-high heat and add the bacon. Render until crispy. Remove half of the bacon with slotted spoon and set aside (this will be used as a garnish).

To the remaining bacon and drippings, add the ginger, garlic, and lemongrass and sauté for 1 minute. Add the miso paste and red pepper flakes and stir until incorporated. Add the stock and bring to a simmer. Simmer for 30 minutes and then strain out and discard the aromatics (bacon, garlic, ginger, and lemongrass). Stir in the soy sauce, vinegars, and toasted sesame oil and keep warm until ready to serve.

Make the soft-boiled eggs at this point but do not drain the water when finished. Instead, return the water to a simmer and cook the ramen noodles for 2-3 minutes or until tender. Drain, rinse, and set aside.

To serve, divide the baby spinach, shallot, and the cooked noodles between two bowls. Ladle the hot broth over the noodles and top each bowl with the crisped bacon, soft-boiled eggs, scallions, and hot sauce. Serve immediately.


bacon recipe source: Molly, Yes to Yolks (@mollycreilly), August 26, 2014

3785. BACON and EGG BREAKFAST RAMEN

serves 1

Chili Oil

1 tablespoon oil

2 cloves garlic, niced

1 tablespoon chili flakes

Soy Dressing

2 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon mirin

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon sugar

1/2 teaspoon dashi granules

Noodles

1 portion thick ramen noodles

3 crispy bacon

1 slow poached egg

Garnish

seaweed strips

sliced green onions

katsuobushi

toasted black sesame seeds

Heat up 1 tablespoon of oil in a small pan over medium-low heat. Add the garlic and chili flakes and cook, stirring, until the mixture heats up and sizzles, about 1-2 minutes. Do not burn – since this is a small amount, keep the heat low. You want the garlic mellow and the chili flakes to just release their spice. Remove from the pan and set aside to cool.

Mix together the soy dressing together in a small bowl. Set aside.

Cook the noodles according to the package and drain well. Toss with the soy dressing, to taste. Place the noodles in a shallow bowl and top with pork belly and a poached egg. Garnish with seaweed strips, green onions, katsuobushi, and toasted black sesame seeds. Serve with a generous amount of chili oil. Mix and enjoy!

bacon recipe source: Stephanie Le, i am a food blog (@iamafoodblog), September 6, 2015

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

3640. BACON and CABBAGE NYUMEN

note: somen noodles in hot soup is called nyumen

makes two servings


2 bundles of somen
4 slices of bacon
2 cabbage leaves
4 cups water
1 chicken consommé cube
Salt and pepper
Parsley, finely chopped

Boil the somen. Cut the bacon slices into 3-cm width pieces. Chop the cabbage leaves into thin rectangular pieces. Bring water and chicken consommé to a boil in a pot. Add the bacon and the cabbage. When the soup returns to a boil, place the somen into the pot and season with salt and pepper. Arrange in a bowl and sprinkle with chopped parsley.


bacon recipe source: Ibonoito Somen/Hyogo Prefecture Tenobe Somen Association, 219-2, Tominaga, Tatsuno-cho, Tatsuno City, Hyogo 679-4167 Japan

3605. BACON and AVOCADO KELP NOODLE SALAD

yields four servings


1 package kelp noodles
6 slices bacon, cooked and crumbled
1 avocado, peeled, pitted, and diced
1/4 onion, diced
1 cup shredded red cabbage
1/2 cup mushrooms, sliced
1/2 cup black olives, sliced
extra virgin olive oil, to taste
balsamic vinegar, to taste

In a large mixing bowl, combine all ingredients except for the olive oil and vinegar and toss. Drizzle on oil and vinegar to taste and toss.


bacon recipe source: Heather Resler, Cook it Up Paleo (@CookItUpPaleo), June 1, 2015

3591. SHRIMP and BACON RAMEN STIR FRY

serves two


2 instant ramen packages, seasonings discarded
1 teaspoon sesame seed oil
2 teaspoons fish sauce
1 tablespoon chili garlic sauce, or to taste
3 pieces bacon, cut into 1/2-inch pieces
1/2 medium onion, sliced
1/4 pound bay shrimp
1 egg
1/4 cup chopped fresh herbs (Thai basil, mint, cilantro, etc...)

Cook the ramen noodles according to manufacturer instructions. Drain, rinse, and set aside. In a bowl combine the sesame seed oil, fish sauce, and chili garlic sauce. Set aside. Heat a large skillet over medium-high heat. Cook the bacon until nearly golden brown, 3-5 minutes. Stir in the onions and shrimp and cook until the shrimp is cooked through and the onions are softened, about 2 minutes. Stir in the egg and cook until the egg is fully cooked, about 1 minute. Toss the drained ramen noodles with the bacon/shrimp mixture. Stir in the sesame seed-fish sauce-chili garlic sauce mixture until the noodles are coated and heated through. Remove from heat, add the fresh herbs and serve warm.


bacon recipe source: Todd Porter & Diane Cu, White on Rice Couple (@WhiteOnRice), September 2014

3574. BACON SHRIMP FETTUCINE SCAMPI

serves 3-4


½ pound fettuccine noodles
2 chopped thick cut bacon
2 tablespoons unsalted butter
½ medium onion diced
1 medium tomato diced
2 teaspoons minced fresh garlic
¼ teaspoons red pepper flakes
2 tablespoons chopped fresh parsley
½ to 1 juice of one whole fresh lemon
½ cup chicken broth
1-pound jumbo shrimp (peeled and deveined)
salt and pepper to taste

Start by boiling pasta in a large pot, according to box instructions. Drain and set aside. Meanwhile in a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes. Then remove bacon form skillet and transfer to a plate. There will be some bacon drippings left in the pan (not more than 1-2 tablespoons). Add about 1 tablespoons of butter to the pan. Followed by onions, garlic, tomatoes and pepper flakes. Let it simmer for about for 2 minutes, stirring occasionally to prevent any burns. Pour in chicken stock, parsley and lemon juice. Stir until combined. Add shrimp and continue cooking the sauce for about 3-5 minutes or until the shrimp is bright red and begins to curl. Drain cooked pasta and add to the pan with bacon toss all of the ingredients together. Turn off heat and let pasta soak up some of the sauce. Serve warm and garnish with lemon wedge.


bacon recipe source: Immaculate Bites (@Africanbites), November 9, 2013

3536. CHICKEN POBLANO BACON VERMICELLI

½ lb. vermicelli
2 chicken breasts, diced
24 oz. jar of pasta sauce
4½ oz. jar of sliced mushrooms, drained
1 large poblano pepper, diced with seeds
½ lb. bacon, diced
1 cup shredded mozzarella
garlic powder
seasoned pepper
olive oil
grated parmesan (optional)

Pour olive oil in pan. Saute poblano pepper and mushrooms, then set aside. Cook chicken in olive oil with a light coating of seasoned pepper. Meanwhile, boil pasta for 12 minutes or until tender. Fry bacon and drain. On low heat, mix poblano pepper and mushroom mixture, chicken, bacon, vermicelli and pasta sauce until heated throughout. Top with mozzarella cheese. Optional: top with Parmesan cheese.


bacon recipe source: cmwcook (member), BetterRecipes.com (@BetterRecipes)

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)

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

3559. BEER, BACON and STEAK SOBA BOWLS

serves four


3/4 cup rice wine vinegar
1 lime, sliced
3/4 cup water
1 tablespoon sea salt
1/4 cup sugar
1 large daikon, trimmed and cut into matchsticks (about 2 cups)
1 1/2 pounds petite filet or flat-iron steaks
12 ounces soba or whole wheat spaghetti
2 tablespoons high temperature/stir fry cooking oil
1/2 pound smoky black pepper bacon, cut into 1 1/2-inch pieces
2 bunches scallions, cut into 1-inch pieces on an angle
4 cloves garlic, thinly sliced
1 cup shelled edamame
2 tablespoons Worcestershire sauce
2 tablespoons tamari
1 can Sapporo beer
4 cups beef stock (32 ounces)
shiso cilantro leaves, coarsely chopped

Heat the vinegar, lime slices, water, salt and sugar in a saucepot over medium heat until at a low boil and sugar and salt dissolves. Pour the brine over the daikon and reserve.

Place the meat in the freezer for a few minutes to firm it up for stability when thinly slicing.

Bring a large pot of water to a boil to cook soba or spaghetti to al dente, according to the package directions.

Very thinly slice the beef against the grain.

Heat a large, round-bottom pot over high heat; add a little oil and brown and crisp the bacon. Remove to plate and spoon off all but 3 tablespoons fat. Add the beef in small batches to the hot drippings and stir fry it until brown and crispy at edges; remove to plate. Add the scallions to blister them, then add the garlic and edamame. Toss, then add the Worcestershire sauce and tamari; deglaze the pan with beer and reduce by half. Add the stock and simmer.

Divide the bacon, beef and noodles among bowls and top with soup. Garnish with the drained pickled daikon, shiso or cilantro leaves.

bacon recipe source: Rachael Ray, September 9, 2013

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

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

3115. SHRIMP with BACON-DELICATA SQUASH CREAM SAUCE on CABBAGE NOODLES

serves four


1 large or 2 small delicata squash
olive oil, for roasting squash
salt and pepper, to taste
4 slices bacon
1/2 onion, finely diced
handful mushrooms, sliced
3 garlic cloves, minced
1 can coconut milk
1 1/2 – 2 lbs. shrimp; peeled, deveined, rinsed, and patted dry
pastured butter, coconut oil, or cooking fat of choice
1 head cabbage, sliced into super thin ribbons.

Roast squash. Preheat oven to 425°F. Trim ends of squash, halve, then scoop out seeds with a spoon. Drizzle olive oil over and sprinkle with salt and pepper. Put squash in a baking pan and roast for 20-30 minutes, or until super soft when squeezed. Let cool, then scoop out flesh and mash with a fork. Set aside.

In large skillet, cook bacon over medium-high heat. When fat renders, add onion and mushrooms. When onion is translucent, add garlic, cooking for 1-2 minutes, then add mashed squash. Pour coconut milk in a 1/2 cup at a time, or until it reaches the consistency you desire. Turn heat down to low and let simmer.

In another large skillet, melt a tablespoon of butter/oil. Sprinkle shrimp with salt and pepper and add to pan. Cook on one side for 2-3 minutes then flip and continue cooking for another 2-3 minutes, or until pink, being careful not to overcook. Remove shrimp from pan to a plate and wipe out the pan with paper towels.

In cleaned out pan, melt 2 tablespoons butter/oil and add shredded cabbage. Sprinkle cabbage with salt and pepper, and toss with the cooking fat for 5-6 minutes or until cabbage noodles soften. Pile the noodles on a plate, top with a heap of sauce, and a handful of shrimp.


bacon recipe courtesy of: The Paleo Periodical, December 22, 2011

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

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

2576. SESAME RAMEN with BACON and EGG

makes four servings 


3 (3 ounce) packages ramen noodles 
4 cups baby spinach
2 teaspoons dark sesame oil 
1 teaspoon low sodium soy sauce 
6 slices bacon, finely chopped 
1 bunch green onion, sliced 
4 eggs

Cook noodles in a large pot of boiling water, following package directions but omitting seasoning, 2 to 3 minute Add spinach for the last 30 sec of cooking. Drain and return noodles and spinach to pot. Stir in oil and soy. Set aside. Heat a large non-stick frying pan over medium. Add bacon and cook, stirring occasionally, until crispy, 5 to 6 minute Remove bacon to a paper-towel-lined plate. Set aside. Discard all but 1 tsp fat from pan. Return pan to heat and add green onions. Cook until onions are just tender, 1 to 2 minute Scoop onions into noodle pot. Crack eggs into pan. Cook, covered, until eggs are no longer runny, 1 to 2 minute Divide noodles among 4 plates. Top each with 1 egg. Sprinkle with bacon.


bacon recipe courtesy of: Sweet Jezebel (member), for Food.com: Home of the Home Cook, November 30, 2011