Lap Chong Lo Mein

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:

1. 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: