Oh boy, another bacon post! That makes four now, if you count Bacos, meh, and yesterday’s post about the glory that is Trader Joe’s Bacon Ends and Pieces (indeed, the very same Ends and Pieces that make a star appearance in this dish).
I promise — and those with whom I eat on a daily basis can attest — I’m not always this lazer-focused on the pig. In fact, meatless meals end up on our
dinner coffee table most nights of the week. But when we’re craving just a little animal protein after a rigorous bike ride or an Original Butt session (yikes, the sound of that…), things always get shakin’ with bacon. A few slices go a long way, both in terms of flavor and hitting that “this is a meal, not a snack I can follow with a second compensating snack an hour later ” sensor. I don’t want to misspeak here: regularly tapping the salted swine does not for a healthy diet make. But once a week? Maybe twice during holidays (it was just Labor Day)? No big thing.
Even in this recipe, the sticky-sweet bacon is quantitatively trumped by not one but two types of fresh veggies: baby broccoli (or broccolini, broccoli rabe) and crisp-tender wax beans — the last of summer’s bounty, courtesy of our CSA of choice, City Limits Urban Farm. With the addition of quick cooking noodles, this stir-fry satisfies on the carb front, too, no rice cooker needed.
Soy Glazed Bacon Noodles with Baby Broccoli & Wax Beans
By Emily Stoffel
Cooking time: 20 mins | Serves: 2
Note: As mentioned before, I love Trader Joe’s Bacon and Ends and Pieces. They’re half the price of the pretty slices, and the thicker, meatier odd bits are actually preferable for dishes where the bacon is chopped or diced. In lieu of wax beans, green beans or chinese long beans would be excellent here, though the latter rarely make an appearance in our house because of that squeaky teeth thing that I just can’t stand.
- 2 T dark sesame oil
- 4 oz thick cut bacon, chopped (highly recommended: Trader Joe’s Bacon Ends & Pieces — see note)
- 1/2 tsp crushed chili flakes (or more, to taste)
- 1/2″ fresh ginger root, peeled and finely grated
- 3 garlic cloves, minced
- 2 T soy sauce
- 2 T sugar
- 1 bunch (6-8 stems) baby broccoli, cut into 1.5″ pieces
- 1 cup wax beans, cut into 1.5″ pieces
- 2 T oyster sauce
- 3 T water
- 1 package (4 oz) par-cooked udon noodles, soaked in hot water to loosen and drained
- 2 scallions, sliced diagonally
Heat sesame oil in large skillet or wok over med-high heat. Add bacon, chili flakes and grated ginger and fry until bacon is begins crisping, stirring occasionally, 5 minutes. Add garlic and fry another 30-60 seconds (do not let garlic toast). Add sugar and soy sauce, stir to combine, and allow sauce to thicken and caramelize, 3-5 minutes. Stir in veggies to coat in caramelized mixture; add water and oyster sauce and cover, 1-2 minutes. Add noodles and toss lightly to combine/heat through. Scatter over sliced scallions and serve.