Curried Yakisoba with Scallion and Coconut Bacon
When I made coconut bacon, I decided to freeze the leftover (I was actually surprised that I HAD leftover!).
It freezes so well and it’s easy to use because you don’t have to thaw it.
I’ve been sprinkling it on various dishes and it makes everything taste better, just like regular bacon, right?
I sometimes eat it out of the bag like a snack, too.
This yakisoba (Japanese fried noodle) is a meatless dish, but it’s so flavorful!
Curried Yakisoba with Scallion and Coconut Baconcanola oil
1/2 cup scallion, cut into bite sized pieces
1 package Yakisoba noodle (fresh or frozen, not dried)
(1/2 water)
salt and pepper
curry powder
1~2 tablespoons coconut bacon
1 tablespoon red ginger1. Cook scallion in oil for a minute or so.
2. Add Yakisoba noodle.
3. Add water if needed to loosen the noodle.
4. Continue to cook until the noodle is cooked through.
5. Salt and pepper. Sprinkle curry powder.
6. Serve with coconut bacon and red ginger.
1/2 cup scallion, cut into bite sized pieces
1 package Yakisoba noodle (fresh or frozen, not dried)
(1/2 water)
salt and pepper
curry powder
1~2 tablespoons coconut bacon
1 tablespoon red ginger1. Cook scallion in oil for a minute or so.
2. Add Yakisoba noodle.
3. Add water if needed to loosen the noodle.
4. Continue to cook until the noodle is cooked through.
5. Salt and pepper. Sprinkle curry powder.
6. Serve with coconut bacon and red ginger.
小ネギとココナッツベーコンのカレー焼きそば
先日作ったココナッツベーコン。
余った分は冷凍してあるのですが、解凍とかしなくていいので、すっごく便利。
いろいろなものにふりかけたり、時にはおやつとしてそのまま食べてます。
コレは、小ネギをたっぷり入れて、仕上げにココナッツベーコンをかけたカレー味焼きそば。
美味しい～！
最後に紅ショウガをたっぷりのせてきりりと味を引き締めます♪
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