Pasta East, Bacon West
Crispy Bacon and Pasta Stir-Fry with Sweet Soy Glaze and Veggies
30 minutes
Serves 4
Dinner
Herb's take
This dish is what happens when Italian carbs take a spring break in an Asian wok. You'll learn how to use pasta as a stir-fry base, trust me, it soaks up a sticky soy glaze and crunchy bacon bits in a way rice noodles can only envy.
Equipment needed
- Wok or very large nonstick skillet
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente, about 1 minute less than package directions. Drain and set aside.
- 02While the pasta cooks, add the bacon to a large nonstick skillet or wok over medium heat. Cook, stirring occasionally, until bacon is deeply browned and crisp, about 7-8 minutes. Transfer bacon to a plate lined with paper towels, leaving 1 tablespoon fat in the pan.
- 03Raise the heat to medium-high. Add the vegetable oil to the bacon fat, then toss in the onion, carrot, and bell pepper. Stir-fry until veggies are just tender, about 3-4 minutes.
- 04Add the garlic and ginger. Stir-fry 30 seconds until fragrant.
- 05Whisk together the soy sauce, oyster sauce, brown sugar, and rice vinegar in a small bowl.
- 06Return the drained pasta to the skillet with the veggies. Pour in the soy sauce mixture and toss everything together with tongs for 2 minutes, letting the glaze thicken and coat the noodles.
- 07Add the crispy bacon back to the pan. Drizzle with toasted sesame oil and stir to combine. Taste and season with salt and pepper if needed.
- 08Divide among bowls and shower with scallions and sesame seeds.
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