Szechuan-Style Lo Mein
Lunch Ideas for Canadian Bacon
The next time you’re craving takeout, turn to this flavorful recipe instead. Spicy peppers, ginger and Jones Canadian Bacon are the keys to this lo mein.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 8 oz | Vermicelli or Thin Spaghetti, broken in half |
| 2 tablespoons | Sesame Oil, divided |
| 2 teaspoons | Bottled or Fresh Minced Ginger Root |
| 2 | Cloves Garlic, minced |
| 1/2 teaspoon | Red Pepper Flakes, crushed |
| 2 cups | Sliced Bok Choy or Swiss Chard |
| 1 | Red Bell Pepper, cut into short, thin strips |
| 1 cup | Reduced Sodium Chicken Broth |
| 1/4 cup | Reduced Sodium Soy Sauce |
| 2 | Green Onions, cut diagonally into 3/4″ pieces |
| 1 (6 oz) package | Jones Dairy Farm Canadian Bacon, cut into strips |
| 1/4 cup | Chopped Cilantro |
| 1/4 cup | Chopped Peanuts or Cashews (optional) |
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Directions
Cook vermicelli according to package directions; drain and toss with 1 tablespoon of the oil and set aside.
Meanwhile, heat remaining 1 tbsp oil in a large deep skillet over medium heat. Add ginger root, garlic, and pepper flakes; stir-fry 30 seconds.
Add bok choy and bell pepper; stir-fry 2 minutes. Add broth and soy sauce; bring to a simmer. Add green onions; simmer until vegetables are tender, about 2 minutes. Stir in vermicelli and Canadian bacon; heat through.
Transfer to 4 shallow bowls; top with cilantro and, if desired, peanuts.
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