Speedy Bacon Chow Mein
with Carrots & Asian Greens
Cooking time
10 minutes
Servings
2/4
Calories
740 /serving
Say ciao to chow mein! When the bacon lands in a bowl of Asian-style noodles, it’s love at first bite. Pan-cook the meaty morsels until irresistibly browned and crisped, adding Asian greens and carrots with a touch of sesame oil for fragrance, all wrapped up in snappy Shanghai noodles.
We will send you:
- 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 100g Multicoloured Nantes carrots
- 225g Asian greens (yu choy or gai lan)
- 1 Garlic clove
- 2 Scallions
- 15ml Toasted sesame oil
- 225g Fresh Shanghai noodles
- 30ml Stir-fry sauce
- 30ml Vegetable demi-glace
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Oysters • Sesame • Soy • Sulphites • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Strainer
Salt
Total Fat
36 g
Saturated Fat
10 g
Sodium
1830 mg
Total Carb
82 g
Sugars
10 g
Protein
20 g
Fibre
5 g
Preparation
Boil the noodles
- Bring a large pot of salted water to a boil.
- Remove the bottom inch of the yu choy stems; roughly chop the leaves and stems.
- Add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 5 to 7 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the bacon
- Meanwhile, roughly chop the bacon.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the bacon* and cook, stirring occasionally, 4 to 7 min., until beginning to brown.
Cook the vegetables
- Thinly slice the scallions crosswise.
- Cut the carrots into matchsticks.
- Mince the garlic.
- To the pan of bacon, add the yu choy. Cook, stirring often, 2 to 3 min., until beginning to soften.
- Add the garlic, carrots, sesame oil and ½ the scallions. Cook, stirring often, 30 sec. to 1 min., until fragrant.
Make the chow mein
- To the pan of bacon and vegetables, add the noodles, demi-glace, stir-fry sauce, spices and ½ the reserved cooking water.
- Cook, stirring often, 1 to 2 min., until warmed through and combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the chow mein between your bowls.
- Garnish with the remaining scallions. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
