2576. SESAME RAMEN with BACON and EGG

makes four servings 

3 (3 ounce) packages ramen noodles 
4 cups baby spinach
2 teaspoons dark sesame oil 
1 teaspoon low sodium soy sauce 
6 slices bacon, finely chopped 
1 bunch green onion, sliced 
4 eggs

Cook noodles in a large pot of boiling water, following package directions but omitting seasoning, 2 to 3 minute Add spinach for the last 30 sec of cooking. Drain and return noodles and spinach to pot. Stir in oil and soy. Set aside. Heat a large non-stick frying pan over medium. Add bacon and cook, stirring occasionally, until crispy, 5 to 6 minute Remove bacon to a paper-towel-lined plate. Set aside. Discard all but 1 tsp fat from pan. Return pan to heat and add green onions. Cook until onions are just tender, 1 to 2 minute Scoop onions into noodle pot. Crack eggs into pan. Cook, covered, until eggs are no longer runny, 1 to 2 minute Divide noodles among 4 plates. Top each with 1 egg. Sprinkle with bacon.

bacon recipe courtesy of: Sweet Jezebel (member), for Food.com: Home of the Home Cook, November 30, 2011

Originally posted 2012-05-28 08:32:00. Republished by Blog Post Promoter

Better with Bacon – Chicken Linguine with Peas, Parmesan and Bacon

YUMMMMMMMMMMMIE!  Yes, yummie with an “I-E” instead of the traditional “Y”.  Why? Because it’s extra special good ;-)

Just in time for dinner it’s yet another great bacon recipe that is simple and easy to make.  Also according to momlogic.com, it will serve 6-8 people for under $10.00.

It’s Chicken Linguine with Peas, Parmesn & Bacon!  Recipe after the jump…Chicken Linguine with Peas, Parmesan & Bacon

Ingredients:

1 lb. box linguine (boils in 7-8 minutes)
1/4 lb. raw bacon, chopped
1 lb. boneless, skinless chicken breast, cubed
16 oz. bag frozen petite peas
1/4 cup olive oil
1/2 cup Parmesan cheese
Salt and pepper to taste

Directions:

While the pasta is boiling, heat a large nonstick skillet over medium-high heat and brown the minced bacon. Remove the bacon and place on paper towels to drain.
Season the chicken with black pepper and a small amount of salt. Cook in the hot bacon fat for a few minutes until done and set aside.
In the last minute of the pasta boiling, add the bag of frozen peas and boil for a minute.
Drain the pasta and pea mixture, add it back to the pot and top with the olive oil and chicken.
Toss evenly with tongs. Serve topped with the Parmesan cheese and bacon crumbles.

recipe via Susannah Locketti over at momlogic.com 

Originally posted 2010-04-26 15:22:14.

Related Stories:March 10, 2013 Better with Bacon – Bacon & Tomato Pasta…May 13, 2013 Better with Bacon – Crockpot Coq au Vin


2900. RAMEN with BACON, EGG, BOK CHOY and CHAR-SIU PORK

2 slices of bacon, chopped width-wise into thin 1/8-inch strips
1 clove of garlic, minced
6 cups hot water
1 large egg
1 helping of char-siu pork
1 package of your favorite instant ramen
2 cups of baby bok choy, leaves separated and washed
1 stalk of green onion, finely chopped (optional)

In a 4-quart pot or larger over high heat, cook the strips of bacon for about 3 minutes or until crispy brown, stirring occasionally. Add the garlic and continue stirring for about a minute.

As the garlic begins to brown, add the hot water to the bacon and garlic and bring to a boil. Once boiling, crack the egg into the water and poach until desired doneness (3 minutes for soft, 6 minutes for hard). Turn heat to medium. With a slotted spoon, transfer the cooked egg to a bowl.

Add the noodles and seasoning packet(s). When the water boils again, cook for another 3 minutes or until desired tenderness. Using a slotted spoon or chopsticks, transfer only the noodles and pork into the bowl with the waiting egg.

Bring the water back to a rapid boil. Add the leaves of baby bok choy. Stir and let it come back to a boil. Cook for another minute or until white stalks are slightly translucent and tender.

Ladle in the bok choy and broth, garnish with chopped green onions and serve.

bacon recipe courtesy of: FoodiFotos, April 12, 2010