Monday, May 25, 2009

Bacon Noodles

I know that you're thinking! Pasta, carbonara, italian food... things like that right??? haha! Thats about as far from this dish as it gets! This is one of those really mixed up fusion cooking dishes, Mixed up because I had this (or to be honest, a slightly different version of this) in Hong Kong years ago, and they called it Singapore noodles. I honestly don't remember eating anything quite like this in Singapore, but I will promise you, its yummy!! As always the recipe's been tweaked a little bit, so please feel free to do the same!

The bacon is what makes the noodles special, because we're going to be using bacon fat alone to cook the noodles, every mouthful should be a miniature bacon flavored explosion! mmm....

You will need-Chinese noodles (any kind you like), ginger, garlic, carrots, green beans, celery, spring onion, peppers (i had red), dry red chilis, tomato ketchup (haha, didn't see that one coming, did you?), soy/teriyaki sauce, any other veggies you might have lying around that you'd like in your noodles and if you're lucky enough to have it (and I'm not) Sriracha sauce! Oh, and most importantly, BACON!

Julienne/slice/fine dice the vegetables...

Cut up the bacon into medium sized dice, and on a heavy bottomed pan, medium flame, get it nice and crisp. You can either remove the bacon (if you'd like it real crisp) and add it at the end, (and use the bacon fat to cook with) or just leave be. Add the dry red chillies (after you've cut them in half) and cook for a minute or 2 on a low flame, so that the bacon fat absorbs some of that heat.

Mince the ginger and garlic.

Add it to the bacon fat, let it cok for a few minutes.

All the vegetables go in at this point, high flame, stir fry for a while. I like the veggies to have a bit of a crunch, but thats up to you. Then, add the soy/teriyaki sauce and ketchup. Adjust seasoning.

Julienne the spring onions. Cook the noodles. How? Just follow the directions on the packet! It isn't rocket science, I promise you.

Then add the noodles to the wok/pan of stir fried vegetables and give it a good mix. Check seasoning again. You can add more soy/ketchup/sriracha at this point as well.

Serve garnished with the spring onion and crisp bacon (if you've reserved it).

Sigh... I LOVE bacon. Don't you?


Noodles - 1 medium sized packet

Bacon - 6 to 10 rashers

Green Beans - quarter cup, julienne

Carrots - quarter cup, julienne

Celery - half a stalk

Spring Onions - 3-4 stems

Red Pepper - quarter cup, julienne

Dried Red Chili - 1

Ginger - 1 tbsp

Garlic - 1 tbsp

Soy/Teriyaki sauce - 2-3 tbsp or more.

Tomato ketchup - 2 tbsp

Sri Racha sauce - 1 tsp

Cut bacon into medium sized dice. Cook until crisp. Remove bacon.

Cut the dried red chili in half and add to the bacon fat. Cook for a minute or 2.

Finely mince ginger and garlic and add to the bacon fat. Cook for about 2 minutes.

Then add the julienned vegetables (carrot, beans, red pepper) and cook for about 3-5 minutes.

Add the soy/teriyaki sauce and the tomato ketchup (and Sriracha). Cook for 30 seconds.

Cook the noodles. Drain, and mix with the vegetable stir-fry mixture.

Adjust seasoning.

Julienne the spring onions.

Serve garnished with spring onions and crisped up bacon!


Purva Desai said...

I am not a red meat eater.....but ur dish will convert me soon

Unknown said...

That sounds like a lot of ingredients.. Looks too good.

Nomad said...

Wow, woman you are getting really good at this! It's looks, yummmm! Which camera do you use?

And you still owe me all the gossip!

Unknown said...

I remember this from the time you made it for me, i miss it so much!!! can't wait for you to make it again for me. I promise i will help ;)

anudivya said...

I surely don't eat bacon, but this looks mighty good.
I love the way you arrange ingredients in your pics.

The Purple Foodie said...

YUM looks so good. I love bacon too, but secretly :P

raj said...

thanks everyone :)
@ shaheen - lol!

raj said...

@ noman- is use a canon point and shoot camera.... nothing very exciting there, sadly..