Thai-Style Bacon and Noodles
with carrots and snow peas
Thai-Style noodles tossed with crispy bacon, crunchy snow peas, carrots, bok choy and roasted peanuts, all coated in a peanut chili garlic sauce. Finish with refreshing cilantro and crispy shallots.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
200 g
Ramen Noodles
(Contains: Wheat May contain traces of: Egg, Gluten)
28 g
Peanuts, chopped
(Contains: Peanuts May contain traces of: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
1 tbsp
Chili-Garlic Sauce
(May contain traces of: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
1 unit(s)
Lime
7 g
Cilantro
1 unit(s)
Peanut Butter
(Contains: Peanuts)
56 g
Carrot, julienned
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
4 tbsp
Hoisin Sauce
(Contains: Mustard, Sesame, Soy May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Sulphites, Wheat)
1 unit(s)
Shanghai Bok Choy
56 g
Snow Peas
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Heat a large non-stick pan over medium heat.
- Wash and dry all produce.
- Meanwhile, trim, then diagonally halve snow peas.
- Cut bok choy into 1/2-inch pieces. (Rinse bok choy leaves to wash away any dirt.)
- When the pan is hot, add bacon. (NOTE: For 4 portions, cook bacon in batches.) Cook for 6-9 min, flipping occasionally, until crispy.**
- Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined cutting board. Set aside.
- Carefully discard all but 2 tbsp (4 tbsp) bacon fat from the pan. (NOTE:You will use the pan with bacon fat in step 3.)
- When cool enough to touch, roughly chop bacon.
- To the boiling water, add ramen noodles. Cook uncovered for 2-4 min, until tender.
- Drain noodles, then rinse under warm water.
- In a large bowl, toss noodles with 1 tbsp (2 tbsp) oil.
- Juice lime.
- In a small bowl, combine chili-garlic sauce, hoisin, peanut butter, 1/3 cup (2/3 cup) water. Season with salt and pepper.
- Heat the pan with reserved bacon fat over medium-high heat.
- When the pan is hot, add carrots, bokchoy and snow peas.
- Cook for 2-3 min, stirring occasionally, until veggies slightly soften. Season with salt and pepper.
- Add noodles and sauce to pan.
- Cook for 1-2 min, tossing occasionally, until noodles are coated and veggies are tender-crisp. (TIP: Add 1 tbsp water at a time if noodles get too dry.)
- Season with salt and pepper, if you like.
- Finish with lime juice.
- Divide noodles between bowls.
- Divide bacon between bowls.
- Sprinkle peanuts, crispy shallots and cilantro over top.