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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat, Fish, 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: Egg, Gluten, Milk, Sulphites, Wheat, Fish, Crustaceans)
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).
- 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.)
- Heat a large non-stick pan over medium. 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 4.)
- When cool enough to touch, roughly chop bacon.
- Meanwhile, Zest and juice half the lime. Cut remaining lime into wedges.
- Roughly chop cilantro.
- To a small bowl, combine chili-garlic sauce, hoisin, peanut butter, 1/2 cup (1 cup) warm water. Season with salt and pepper.
- In the same large non-stick pan, add reserved bacon fat over medium-high heat then carrots. Cook for 1-2 mins, stirring often.
- Add bokchoy and snow peas. Cook for 1-2 min, stirring often, until veggies are tender-crisp.
- Add sauce. Cook for 30 seconds-1 min, stirring often, until sauce thickens. Remove from heat.
- Add lime zest and lime juice. Stir to combine.
- To the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
- Strain and rinse noodles with warm water.
- Return noodles to the pot and set aside.
- To the pot with noodles, add veggie and half the peanuts. Mix vigorously to combine.
- Divide noodles between bowls and top with bacon.
- Sprinkle remaining peanuts, crispy shallots and cilantro over top.
- Squeeze lime wedge over top, if desired.
