Here in Seattle, Asian food is king. In virtually any area you can get great Thai food, Vietnamese (tons of pho here), teriyaki, Chinese, or sushi. While bacon is usually not an ingredient in Asian cuisine, this stir fry sent to us by Marc Ferguson does the trick:

Bacon Salt Stir Fry

25g celery, thinly sliced

150g cabbage, thinly sliced

75g mixed bell pepper, thinly sliced

50g carrot, thinly sliced

150g beansprouts

250g medium egg noodles

3-4 large eggs

Sesame Oil

Original Bacon Salt

Serves 4

(As with most stir-fry dishes, proportions can be varied to taste, as can vegetables used)

Preparation (10 mins):

Wash and slice the vegetables, removing seeds and white flesh from bell peppers.

Cook the egg noodles according to the instructions on the packet and drain.

Whisk the eggs together in a bowl with a generous pinch of Original Bacon Salt.

Coat a large non-stick Wok with sesame oil and pre-heat on a medium/high hob. (preferably gas)

Method (5 mins):

Add the vegetables to the Wok and stir briskly over high heat for 1 minute.

Add the egg noodles and continue to stir, ensuring the noodles are evenly coated.

After a further 90 seconds, add the egg mixture to the center of the Wok and continue to stir and fold to ensure the egg is cooked.

Once cooked remove from the heat and serve immediately. Season with Original Bacon Salt and garnish with whatever looks best. 😀