BACON AND KIMCHI NOODLE STIR-FRY
Fermented cabbage teams up with bacon for a stir-fry bursting with rich and savory flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Add the broccolini and cook until bright green and crisp-tender, 3 to 5 minutes. Remove with tongs to a colander and run briefly under cool water. (Keep the pot of water boiling.) Meanwhile, stir the kimchi brine, sesame oil, brown sugar, garlic and red pepper flakes in a small bowl.
- Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and bacon and cook, stirring, until the bacon is crisp, 5 to 7 minutes. Stir in the red onion and cook until browned and softened, about 5 minutes. Stir in the kimchi and cook until softened, about 2 minutes.
- Add the noodles to the boiling water and cook until al dente, about 3 minutes. Using tongs, transfer the noodles to the skillet (reserve the cooking water); stir until the noodles are well coated in the bacon-onion mixture.
- Add the broccolini and kimchi sauce to the skillet and toss until combined, about 1 minute. (Add up to 1/2 cup of the reserved cooking water if the pasta is too dry.) Season with salt. Divide among plates; top with the toasted sesame seeds and finely chopped kimchi.
Nutrition Facts : Calories 430, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 72 milligrams, Sodium 677 milligrams, Carbohydrate 54 grams, Fiber 5 grams, Protein 17 grams, Sugar 7 grams
SMOKY BACON POT NOODLE FOR ONE
Who needs ready-made instant noodles when you can whip up your own low-fat, high flavour version in under 10 mins?
Provided by Good Food team
Categories Main course, Snack
Time 7m
Number Of Ingredients 8
Steps:
- In a small non-stick pan, fry the bacon for a few mins, add the white parts of the spring onions, peas and paprika, then cook for 1 min more. Mix the cornflour with a little of the stock to get a paste, then stir this into the pan with the rest of the stock, noodles and a good splash of Worcestershire sauce. Simmer for a couple of mins until thick and saucy, then scatter with the green parts of spring onion.
Nutrition Facts : Calories 356 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Protein 15 grams protein, Sodium 1.29 milligram of sodium
CHEESY ZUCCHINI NOODLES WITH BACON
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut the zucchini into long noodles using a spiralizer (or use 1 pound store-bought zucchini noodles). Set aside.
- Put a rimmed baking sheet in the oven and preheat to 425 degrees F. Toss the tomatoes with 1 tablespoon olive oil in a small bowl and season with salt and black pepper. Spread on the hot baking sheet and bake until the tomatoes are slightly softened and just browned around the edges, 7 to 10 minutes.
- Meanwhile, cook the bacon in a medium nonstick skillet over medium heat until browned and crisp, about 7 minutes. Remove to a paper towel¿lined plate and wipe out the skillet. Melt the butter in the skillet and add the scallion whites and garlic; cook until softened, about 1 minute. Add the flour and stir to combine, about 30 seconds. Whisk in the milk, mustard, cayenne and 1/2 teaspoon salt. Cook, whisking, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheese until smooth.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and black pepper. Cook, stirring, until the zucchini is just softened, 2 to 3 minutes. Using tongs, transfer the zucchini to the cheese sauce, leaving any extra liquid in the skillet. Cook over medium heat, gently tossing until coated; season with salt and black pepper. Top with the roasted tomatoes, bacon and scallion greens.
PASTA WITH BACON AND TOMATOES
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Hull the tomatoes and cut a shallow "x" through the skin on the bottom of each. Prepare an ice bath.
- Put the tomatoes in the boiling water and boil for 30 seconds. Remove with a slotted spoon and submerge in the ice bath. Reserve the pot of boiling water. When the tomatoes are cool, use the back of a paring knife to peel the tomatoes. Cut the tomatoes in half lengthwise and squeeze out and discard the seeds, then chop the tomatoes into approximately 1/2-inch pieces.
- Put the bacon in a large cold skillet and cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but about 2 tablespoons of the bacon fat from the skillet.
- Add the onion to the drippings in the skillet and cook over medium heat, stirring occasionally, until soft and pale golden, about 10 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the chopped tomatoes, red pepper flakes, 1/2 teaspoon salt and pepper to taste, and cook, stirring occasionally, until the tomatoes start to break down, about 5 minutes.
- Cook the spaghetti according to the package directions in the reserved pot of tomato water until al dente, about 10 minutes. Reserve 1 cup of the cooking water, then drain the pasta. Add the pasta to the skillet with the sauce, along with 1/2 cup of the cooking water and toss to coat. Add more water if necessary for desired consistency. Stir in half the bacon and half the herbs and season with salt and pepper. Divide the pasta and sauce among bowls and top with the remaining bacon and herbs. Serve with Parmesan for topping.
EASY AND QUICK HALUSHKI
Polish dish combining bacon, fried cabbage and egg noodles.
Provided by Laura Burger Pozdol
Categories World Cuisine Recipes European Eastern European Polish
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.
Nutrition Facts : Calories 697.6 calories, Carbohydrate 68.7 g, Cholesterol 114.2 mg, Fat 37.6 g, Fiber 8 g, Protein 22.3 g, SaturatedFat 12.3 g, Sodium 708.7 mg, Sugar 9.3 g
KOHLRABI NOODLES WITH BACON AND PARMESAN
These flavorful low-carb kohlrabi noodles topped with bacon, onion, and Parmesan will turn anybody into a kohlrabi lover! The natural sweetness of the kohlrabi marries perfectly with the other ingredients, for a side dish that's a change from the usual.
Provided by France C
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Cut kohlrabi into thin noodles using a spiralizer.
- Heat a large skillet over medium heat. Brown bacon and onion, until bacon is beginning to crisp and onion is caramelized but not burning, 10 to 12 minutes. Transfer bacon and onion to a small bowl, reserving 1 tablespoon bacon grease in the skillet.
- Add kohlrabi noodles to the skillet and season with salt. Cook noodles over medium heat, stirring occasionally, until they begin to wilt down and soften, 12 to 14 minutes. Stir in butter until melted. Add in bacon and onion mixture and stir in 1/2 the Parmesan cheese.
- Serve immediately topped with remaining cheese and parsley.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 11 g, Cholesterol 31 mg, Fat 15.2 g, Fiber 5.7 g, Protein 8 g, SaturatedFat 6.6 g, Sodium 404.9 mg, Sugar 4.6 g
BACON, CABBAGE AND NOODLES
I received this fried cabbage and noodles recipe from a friend of Hungarian descent. Some folks turn up their noses when it is presented, but after one taste, they always come back for seconds...and thirds! -Jeanie Castor, Decatur, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Cook egg noodles according to package directions. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. , Add cabbage to drippings; cover and cook on low for 20 minutes or until cabbage is tender, stirring occasionally. Drain noodles. Stir into skillet. Add bacon, salt and pepper; heat through.
Nutrition Facts : Calories 89 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 242mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
CABBAGE NOODLES WITH CRISPY BACON
This recipe isn't low fat-that's why it's so good. The flavors really develop if made a couple of hours before serving. To complete the meal just add a salad and toasted unbuttered rye bread slices. For a really hearty dinner, serve with baked smoked kielbasa.
Provided by Kathy228
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in deep pan.
- Add the bag of shredded cabbage.
- Cook down until cabbage is nicely browned, at least an hour.
- Stir occasionally at first, then frequently as the cabbage starts to brown.
- Mix-in salt (to taste) and pepper.
- Push the cabbage over to one side of the pan.
- Add the bacon to the cleared area and fry until very crispy, or fry in a separate pan.
- When bacon is done, combine all contents of pan together.
- Gently mix-in the cooked egg noodles and dried spice, and warm on low heat.
- Taste to adjust seasonings.
- If desired, garnish with sour cream or yogurt and a sprinkle of thyme.
MY GRANDMOTHER'S CABBAGE AND NOODLES
I don't like cabbage, really. But my grandmother passed this recipe down. If you like bacon and noodles, then you'll love this. You can't even taste the cabbage.
Provided by brycensmommy
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Place water and butter in a large, deep skillet and bring to a boil; stir in bacon and return to a boil.
- Stir cabbage into the bacon mixture; simmer until the thickest pieces of cabbage are fork-tender and the liquid has almost evaporated, about 20 minutes. Drain.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
- Lightly toss egg noodles with bacon and cabbage; season to taste with salt and black pepper.
Nutrition Facts : Calories 491.2 calories, Carbohydrate 57.4 g, Cholesterol 93.1 mg, Fat 20.2 g, Fiber 9.2 g, Protein 22.1 g, SaturatedFat 8.3 g, Sodium 757.9 mg, Sugar 10.5 g
BACON AND NOODLES
I love bacon, noodles and cheese, they are even better together! I came up with this because I wanted something different...it is a rich casserole so if you get heartburn easily...don't eat it! Lol. :)
Provided by Red Chef Mama
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees.
- Fry the bacon until it's crispy, drain on paper towels and crumble.
- Cook egg noodles as directed on package, drain and toss with the 2 tablespoons butter.
- In a 2 quart casserole layer as follows: 1/4 of the noodles, 1/4 of the sour cream, 1/4 of the cheddar cheese, 1/4 of the bacon and 1/4 of the onion.
- Repeat these layers 3 more times.
- Bake the casserole in preheated oven, uncovered for 30 minutes.
CREAMY BACON NOODLES
Make and share this Creamy Bacon Noodles recipe from Food.com.
Provided by Lorac
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in a large skillet until crisp, remove with a slotted spoon, drain on paper towels then crumble.
- Pour off all but 2 tbls of the bacon fat, add mushrooms and cook over high heat until they begin to brown.
- Reduce heat to medium low, add green onion and garlic, cook and stir 1-2 minutes.
- Add cream, cream cheese, basil, thyme and bacon, reduce heat to low and stir until cheese melts and sauce is smooth.
- Add tomatoe, season with salt and pepper, pour over hot noodles and serve.
Nutrition Facts : Calories 1034.5, Fat 61.6, SaturatedFat 27.7, Cholesterol 224.2, Sodium 779, Carbohydrate 90.2, Fiber 5.6, Sugar 5, Protein 31.3
ASPARAGUS NOODLES WITH BACON
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Shave 1 bunch trimmed jumbo asparagus into ribbons with a vegetable peeler. Cook 2 chopped bacon slices and 1 sliced shallot in 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat until crisp, 8 minutes. Add the shaved asparagus and 1 teaspoon jarred chopped hot peppers. Cook until tender, 3 minutes. Stir in 3 cups baby spinach and cook until wilted, 1 minute. Season with salt.
CABBAGE AND NOODLES
Cabbage and noodles, cooked with bacon, is comfort food supreme, great for a chilly day.
Provided by Kathryn Weidenheimer
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.
Nutrition Facts : Calories 447.2 calories, Carbohydrate 53.1 g, Cholesterol 90.3 mg, Fat 19.1 g, Fiber 6.8 g, Protein 17.5 g, SaturatedFat 8.7 g, Sodium 616.1 mg, Sugar 7.9 g
NOODLES MIT CABBAGE UND BACON
This is a little different from the other variations posted. Not sure who gave me this but I have been enjoying it for quite some time.
Provided by ElaineAnn
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Sauté onion in 2 tablespoons butter until golden.
- Add cabbage and cook about 5 minutes, until tender.
- Cook noodles according to package directions, drain, and toss with remaining 2 tablespoons butter.
- Stir noodles into cabbage-onion mixture.
- Add salt, pepper, poppy seeds, sour cream, and parmesan cheese.
- Cover and heat through (DO NOT BOIL).
- Sprinkle with bacon and serve.
Nutrition Facts : Calories 520.4, Fat 24, SaturatedFat 11.8, Cholesterol 111, Sodium 220.7, Carbohydrate 62.6, Fiber 5.3, Sugar 6.2, Protein 14.9
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BACON PAN FRIED NOODLES - OMNIVORE'S COOKBOOK
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Cuisine ChineseTotal Time 30 minsCategory MainCalories 417 per serving
- Bring a pot of water to a boil. Cook the noodles according to the instructions, until al dente. Rinse with tap water to stop cooking. Drain and set aside.
- Heat a teaspoon of oil in a 12-inch skillet (*footnote 3) over medium heat and spread bacon slices. Cook until the extra grease renders and the bacon turns crispy. Flip occasionally. Transfer bacon onto a plate. Let cool before tearing into bite sized pieces. Transfer the bacon grease into a bowl and save for later. Wipe the skillet with a paper towel to remove the brown bits and return the skillet to the stove.
- While boiling the noodles and cooking the bacon, cut the vegetables. Whisk every ingredient for the sauce in a small bowl and set aside.
- When the noodles and the bacon are ready, add 1 tablespoon of oil to the same skillet and turn to medium high heat. When the oil is hot, spread the noodles across the skillet. Use a pair of tongs to gently shake the noodles, so that they’re evenly coated with oil. Cook for 3 to 5 minutes, until the bottom side turns golden and crispy. Flip the noodles to cook the other side. Swirl in 1 tablespoon of oil along the edge of the pan. Swirl the pan and agitate the noodles with the tongs so that the bottom side coats with oil again. Cook until crispy, 2 to 3 minutes. If the skillet starts to smoke, turn to medium heat. Transfer noodles to a plate. Break up and separate noodles with a fork and a pair of tongs.
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