Chinese Noodles With Bacon Recipes

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CHINESE NOODLES WITH BACON



Chinese Noodles with Bacon image

Absolutely no trouble or time & guaranteed to please

Provided by Bord Bia

Yield 4

Number Of Ingredients 5

225g Chinese noodles, soaked for 4 minutes in boiling water and drained
1 tablesp. oil
8 slices quality assured streaky bacon, diced
100g shitake or button mushrooms, chopped
3-4 scallions, chopped

Steps:

  • Heat the oil in a large pan. Sauté the bacon for 2-3 minutes. Add the mushrooms and cook for 1-2 minutes then add the scallions. Set aside. Whiz all the dressing ingredients in the processor. Put the pan back on a high heat. Stir in the noodles and heat through. Add the dressing, mix well and serve.

Nutrition Facts : Calories 428Kcal, Fat 18.4g, Protein 26.6g

BACON AND KIMCHI NOODLE STIR-FRY



Bacon and Kimchi Noodle Stir-Fry image

Fermented cabbage teams up with bacon for a stir-fry bursting with rich and savory flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
2 bunches broccolini (about 12 ounces), trimmed and halved lengthwise
1 cup kimchi, drained and roughly chopped, plus 2 tablespoons brine, plus finely chopped kimchi for topping
1 tablespoon toasted sesame oil
1 tablespoon packed brown sugar
1 clove garlic, grated
1/4 teaspoon red pepper flakes
1 tablespoon vegetable oil
6 slices thick-cut bacon, chopped
1 red onion, halved and sliced
8 ounces thin dried Chinese egg noodles
1 tablespoon toasted sesame seeds

Steps:

  • Bring a pot of salted water to a boil. Add the broccolini and cook until bright green and crisp-tender, 3 to 5 minutes. Remove with tongs to a colander and run briefly under cool water. (Keep the pot of water boiling.) Meanwhile, stir the kimchi brine, sesame oil, brown sugar, garlic and red pepper flakes in a small bowl.
  • Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and bacon and cook, stirring, until the bacon is crisp, 5 to 7 minutes. Stir in the red onion and cook until browned and softened, about 5 minutes. Stir in the kimchi and cook until softened, about 2 minutes.
  • Add the noodles to the boiling water and cook until al dente, about 3 minutes. Using tongs, transfer the noodles to the skillet (reserve the cooking water); stir until the noodles are well coated in the bacon-onion mixture.
  • Add the broccolini and kimchi sauce to the skillet and toss until combined, about 1 minute. (Add up to 1/2 cup of the reserved cooking water if the pasta is too dry.) Season with salt. Divide among plates; top with the toasted sesame seeds and finely chopped kimchi.

Nutrition Facts : Calories 430, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 72 milligrams, Sodium 677 milligrams, Carbohydrate 54 grams, Fiber 5 grams, Protein 17 grams, Sugar 7 grams

BACON AND NOODLES



Bacon and Noodles image

I love bacon, noodles and cheese, they are even better together! I came up with this because I wanted something different...it is a rich casserole so if you get heartburn easily...don't eat it! Lol. :)

Provided by Red Chef Mama

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

15 slices bacon
12 ounces egg noodles
1 1/2 cups cheddar cheese, shredded
1 1/2 cups sour cream
1 onion, chopped
2 tablespoons butter

Steps:

  • Heat oven to 375 degrees.
  • Fry the bacon until it's crispy, drain on paper towels and crumble.
  • Cook egg noodles as directed on package, drain and toss with the 2 tablespoons butter.
  • In a 2 quart casserole layer as follows: 1/4 of the noodles, 1/4 of the sour cream, 1/4 of the cheddar cheese, 1/4 of the bacon and 1/4 of the onion.
  • Repeat these layers 3 more times.
  • Bake the casserole in preheated oven, uncovered for 30 minutes.

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