Bacon and Veggie Noodles







A recipe allowed in a / diet.

You won’t spend much time in the kitchen with this noodle dish, but the result will be all the more delicious. Pan-cook the ginger-flavored water-soaked noodles and fried bacon with wood ear mushrooms, broccoli, and red cabbage and you’ll see for yourself. Pretty simple, very nutritious, and so delicious.

Nutritional Chart

Calories: 398 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 12 g
  • 25 g
  • 35 g

Ingredients Needed for Bacon and Veggie Noodles

1 tablespoon ginger, sliced
4 ounces of noodles
2 cups of boiled water
3 ounces of bacon, chopped
1 tablespoon sesame oil
1 medium onion, sliced
2 medium celery sticks, chopped
1 medium bell pepper, julienned
2 ounces of wood ear mushrooms, chopped
3 ounces of broccoli
¼ red cabbage, shredded
1 teaspoon red chili, sliced
1 teaspoon coriander seeds

How to Make Bacon and Veggie Noodles

  1. Add the ginger and noodles to a roomy baking dish. Pour the boiling water over them and let them soak for 10 minutes.
  2. Heat a pan over medium heat and add the bacon. Stir-fry it until translucent and crispy. Set aside.
  3. Add the sesame oil to the same pan and heat it over low heat. Add the onion. Cook and stir until tender.
  4. Add the celery, bell pepper, mushrooms, and broccoli. Stir them in as you add them.
  5. Add the red cabbage, red chili, and coriander seeds. Cook and stir for 7 minutes.
  6. Add the soaked noodles and bacon. Stir them in and serve.

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