Ingredients
- 2 tbsp. vegetable oil
- 4 oz. bacon, cut into bite-size pieces
- 2 Lap Chong, rinsed in warm water, drained and finely sliced
- 2 garlic cloves, finely chopped
- 2 onions, roughly chopped
- 8 oz. fresh spinach leaves, cut into 5 cm (2 in) pieces
- 1 lb. noodles
- 2 tbsp. Oyster sauce
- freshly ground black pepper
Directions:
- Heat half the oil in a wok or large frying pan. Add the bacon and lap cheong with the garlic and onions. Stir fry for a few minutes until golden. Using a slotted spoon, remove the mixture from the wok or pan and keep warm.Add the remaining oil to the wok or pan. When hot, stir-fry the spinach over a high heat for about 3 minutes until it just starts to wilt.3. Add the noodles and return the lap cheong mixture to the wok or pan. Season with oyster sauce, soy sauce and pepper. Stir-fry until the noodles are heated through. Serve and enjoy!
SHOPPING LIST:
- WING WING CHINESE LAP CHONG SAUSAGE 450g
- Nissin Noodles 113g
- LEE KUM KEE OYSTER SAUCE 510g
- Cuisine Vegetable Oil 1.5L
- BLUE RIBBON BACK BACON SLICED 200g:
