Bacon, Sprout and Chestnut Stir-Fry
This was a quick throw together meal that I made as I didn’t have the time to make what I planned at the beginning of the week. So I made it up as I went along and was very pleasantly surprised by the end result. I threw in spinach at the end as I wanted more vegetables, but ideally I would have liked to use another choice of veg such as mushrooms as it was very green. In a way this is good as it means it is healthy, but there is a lot of thought that eating “the rainbow” is best as it provides a wider range of vitamins and minerals.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 1 tsp olive oil
- 1 onion
- 1 clove garlic
- 1 chilli
- 6 rashers low fat bacon medallions. approx 200g
- 200 g sprouts
- 1/2 pack roasted chestnuts I used merchant gourmet
- 125 g spinach
- 1 tbsp soy sauce
- 2 sachets straight to wok noodles
Ingredients
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Instructions
To prepare:
- Remove all fat from the bacon and slice in to thin strips.
- Peel and crush the garlic, slice the chilli and peel and thinly slice the onion.
- Cut the sprouts in to quarters and don’t worry if some leaves break loose, you can still use them.
- Add all the prepared ingredients to a wok with the olive oil.
To cook:
- Heat the wok over a high heat and stir regularly. Fry for 3 minutes.
- Meanwhile slice the chestnuts in half.
- Once the bacon is cooked and the sprouts start to soften, add the chestnuts to the pan and stir for another couple of minutes.
- Add the noodles and spinach to the pan and keep stirring until the spinach wilts.
- Pour over the soy sauce and mix.
- Serve by dividing between 2 bowls. Enjoy.
Recipe Notes
If you make this, let me know how it goes and share your photos. I’d also love to hear how you adapt it to suit yourself.