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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
100 g
Tranches de bacon
200 g
Nouilles ramen
(Contient: Blé Peut contenir : Oeuf, Gluten)
28 g
Arachides, hachées
(Contient: Arachides Peut contenir : Oeuf, Gluten, Lait, Moutarde, Noix, Sésame, Soya, Sulfites)
1 cs
Sauce aux piments et à l’ail
(Peut contenir : Oeuf, Gluten, Lait, Moutarde, Noix, Sésame, Soya, Sulfites, Blé, Poisson, Crustacés)
1 pièce(s)
Lime
7 g
Coriandre
1 pièce(s)
Beurre d'arachides
(Contient: Arachides)
56 g
Carotte, en juliennes
28 g
Échalotes frites
(Contient: Blé Peut contenir : Gluten)
4 cs
Sauce hoisin
(Contient: Moutarde, Sésame, Soya Peut contenir : Oeuf, Gluten, Lait, Sulfites, Blé, Poisson, Crustacés)
1 pièce(s)
Bok choy de Shanghai
56 g
Pois mange-tout
Pas inclus dans votre livraison
2 cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
