Bacon And Kimchi Noodle Stir Fry Recipes

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KIMCHI AND BACON RAMEN



Kimchi and Bacon Ramen image

Rich and deeply flavored, this chicken-and-bacon broth with ginger and scallion unites kimchi and ramen noodles.

Provided by Food Network Kitchen

Time 1h

Yield 4

Number Of Ingredients 13

1/2 cup plus 2 teaspoons vegetable oil
4 scallions, white and green parts, roughly chopped
One 1 1/2-inch piece fresh ginger, peeled and roughly chopped
1/2 cup cabbage kimchi, plus 1/4 cup kimchi juice and more cabbage kimchi, for serving
1 tablespoon toasted sesame seeds
1 teaspoon rice vinegar
6 slices thick-cut bacon
2 cloves garlic, roughly chopped
2 3/4 cups low-sodium chicken broth
2 tablespoons yellow miso
2 teaspoons mirin
Four 4 1/2-ounce packages fresh ramen noodles or 3-ounce packages dried ramen noodles (discard seasoning packets)
Halved soft-boiled eggs, sliced scallions and shredded nori, for serving

Steps:

  • Bring a large pot of unsalted water to a boil.
  • Heat 1/2 cup of the oil in a small saucepan until hot but not smoking. Turn off the heat. Add half of the scallions and ginger. Let cool for 5 minutes. Pour the mixture into a blender and add the cabbage kimchi, sesame seeds and rice vinegar. Blend until coarsely chopped. Transfer the kimchi pesto to a small bowl and set aside. Rinse the blender carafe with hot water.
  • Cook the bacon with the 2 remaining teaspoons oil in a large skillet over medium heat, turning occasionally, until brown and crisp, about 12 minutes. Remove the bacon to a paper-towel-lined plate and crumble 2 of the slices. Discard all but 1 tablespoon of the drippings from the skillet. Increase the heat to medium high. Add the garlic and the remaining scallions and ginger. Cook until browned, about 1 minute, then add 1 1/2 cups of the chicken broth and the crumbled bacon. Simmer until reduced by half, about 5 minutes.
  • Transfer the bacon-chicken broth to the blender. Add the kimchi juice, miso, mirin and remaining 1 1/4 cups chicken broth. Leave the lid cracked and cover with a kitchen towel to collect any splatters. Blend until smooth.
  • Add the ramen noodles to the boiling water and cook until al dente, about 1 1/2 minutes for fresh noodles and 2 1/2 minutes for dried noodles. Drain and divide among 4 soup bowls. Pour the hot broth from the blender into the bowls. Top with the kimchi pesto and remaining 4 slices of bacon. Add the soft-boiled egg, scallions, nori and kimchi.

KIMCHI UDON NOODLE STIR-FRY



Kimchi Udon Noodle Stir-Fry image

This is a sweet, nutty, and spicy kimchi udon stir-fry your whole family will love - and it takes mere minutes to make from start to finish! Top with cooked eggs and shredded nori if you like.

Provided by chpmnk42

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 10

2 (7 ounce) packages fresh udon noodles
1 ½ tablespoons honey
1 tablespoon soy sauce
1 tablespoon sriracha sauce
½ tablespoon rice vinegar
2 strips bacon, chopped
1 ½ cups chopped kimchi
1 clove garlic, minced
1 teaspoon toasted sesame oil
4 scallions, diagonally sliced

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 3 to 5 minutes. Drain.
  • Mix honey, soy sauce, sriracha sauce, and rice vinegar in a bowl. Set sauce aside.
  • Place bacon in a large pan and cook over high heat until fat is rendered but bacon is not yet crispy, 2 to 3 minutes. Add kimchi and garlic; cook for 1 minute. Add the sauce, udon noodles, and sesame oil; stir well. Remove from heat and transfer noodles to a plate. Top with scallions.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 66.7 g, Cholesterol 5 mg, Fat 4.5 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 0.8 g, Sodium 1452.3 mg, Sugar 7.6 g

BACON AND MUSHROOM STIR-FRY



Bacon and Mushroom Stir-Fry image

Make and share this Bacon and Mushroom Stir-Fry recipe from Food.com.

Provided by Dancer

Categories     Pork

Yield 1 serving(s)

Number Of Ingredients 17

1/2 lb lean bacon, cut across slices for narrow strips
1 large onion, at least 1 cup, chopped
1 stalk celery, sliced diagonally
1/2 green pepper, julienne strips
1 small carrot, slender, sliced thinly diagonally
1/2 lb mushroom
1/2 head of cabbage, shredded, about 2 cups
1/2-1 cup bean sprouts
1/2 cup cauliflower
1/2 cup broccoli, stalks peeled and thinly sliced
3 tablespoons water
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon pepper, coarsely ground
1/2 teaspoon sugar

Steps:

  • Cook bacon until fat is rendered out, remove with slotted spoon, reserve. Pour off all but 2 Tbsp of bacon fat, keeping the excess in reserve if you wish to use it in the stir frying of the vegetables. Vegetable oil is really better.
  • Combine all sauce ingredients in a small bowl, stir until cornstarch is dissolved.
  • Pour over vegetables and bacon; cook and stir only until sauce thickens.
  • Serve over hot brown rice, or Chinese noodles, topped with additional soy sauce and toasted sesame seeds.

Nutrition Facts : Calories 1411.7, Fat 104.4, SaturatedFat 34.5, Cholesterol 154.2, Sodium 4105.9, Carbohydrate 79.4, Fiber 23.4, Sugar 36.7, Protein 50.5

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