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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This is a recipe in transition. It was made after a conversation with a friend. There is no place that I have been able to find a recipe for Bacon Lo Mein - this was the closest I came on the internet. Originally, I found this on , Tuesday, Nov. 29, 2005 from Philip Jones, Fort Atkinson, Wis. However, have tweaked it and now it's mine bad or good! Here's to ya'.Update: 01/22/2010 - to the reviewer who gave it a thumbs up - did you mean to omit the stars? After all - I got a glowing report! ;) Ingredients:
8 ounces vermicelli or 8 ounces thin spaghetti, broken in half |
4 tablespoons dark sesame oil (divided, 3-1) |
2 teaspoons minced fresh ginger |
2 garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes, i used less (optional) |
2 cups sliced bok choy or 2 cups swiss chard |
1 red bell pepper, cut into short, thin strips |
1 cup reduced-sodium chicken broth |
1/4 cup reduced sodium soy sauce |
2 green onions, cut diagonally, 3/4-inch pieces |
4 ounces water chestnuts, sliced diagonally, 1/2-inch slices (i used la choy) |
4 ounces sliced fresh large mushrooms (i used button) |
1 (6 ounce) package canadian bacon, slices cut into strips or 1 (6 ounce) package turkey bacon, already cooked & crispy, broken into 1/4-inch pieces |
1/4 cup chopped fresh cilantro or 1/4 cup chopped fresh parsley |
1/4 cup chopped cashews (optional) or 1/4 cup peanuts, i used cashews (optional) |
Directions:
1. Cook vermicelli according to pkg directions; drain and toss with 1 tablespoon of the oil.
2. Keep warm and set aside.
3. Meanwhile heat remaining oil in a large, deep skillet over medium heat.
4. Add ginger,garlic and pepper flakes;stir-fry for 30 seconds.
5. Add bok choy, bell pepper,and mushrooms; stir-fry 4 minutes.
6. Add broth and soy sauce; bring to a simmer.
7. Add green onions; simmer until vegetables are tender, about 2-3 minutes.
8. Stir in vermicelli, water chestnuts and Canadian bacon, if using, or turkey bacon pieces; heat through.
9. Transfer to 4 or 5 shallow bowls; top with cilantro or parsley, and, if desired, peanuts or cashews.
10. Serve with hot fluffy white or brown rice.
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