Chinese Egg Noodles with Five-Spice Pork (or Turkey)

We really like this recipe and it's pretty easy.

Serves four.

Adapted from recipe by Tony Rosenfeld, Fine Cooking, Issue 104

1/3 cup unsalted dry roasted peanuts

1/3 cup precooked real bacon bits (I use the ones from Costco)

2 medium cloves garlic, coarsely chopped

1 2-inch piece ginger, coarsely chopped

1/2 tsp. crushed red pepper flakes

3/4 lb. ground pork or turkey

1/2 tsp. five-spice powder

3 scallions, trimmed and sliced (white and green parts kept separate)

3 cups shredded cabbage and a bit of shredded carrot or a bag of coleslaw mix (no dressing)

2 Tbs. soy sauce

1 Tbs. Worcestershire sauce

1 Tbs. Asian sesame oil

1 tsp. white vinegar

1/2 tsp. granulated sugar

3/4 lb. fresh Chinese-style egg noodles

Bring a medium pot of well-salted water to a boil. Meanwhile, coarsely chop the peanuts in a food processor. Transfer to a small bowl.

Heat the oil in a heavy-duty 12-inch skillet over medium heat. Add the bacon and cook until the bacon crisps up a bit, about 1-2 minutes.  Stir in the garlic, ginger, and red pepper flakes.  Cook another minute.  Raise the heat to medium high and add the pork or turkey, five-spice powder, and 1/4 tsp. salt. Cook, breaking up the meat with a spoon, until it loses all of its raw color, about 3 minutes.  Stir in the cabbage and cook a couple minutes until the cabbage begins to wilt. Stir in the scallion whites, soy sauce, Worcestershire sauce, sesame oil, vinegar, and sugar. Keep warm over low heat.

Cook the noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain and put in a large bowl; toss in the pork or turkey mixture. Portion among 4 bowls, sprinkle with the peanuts and scallion greens, and serve.

nutrition information (per serving):
Calories (kcal): 820, Fat (kcal): 50, Fat Calories (g): 450, Saturated Fat (g): 11, Protein (g): 32, Monounsaturated Fat (g): 24, Carbohydrates (mg): 61, Polyunsaturated Fat (mg): 10, Sodium (g): 1560, Cholesterol (g): 130, Fiber (g): 4,