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Prep Time
5 mins
Total Time
20 mins
Serves
4

Ingredients

6 oz
6 slices bacon, cut into bite-size pieces
175 g
1 carton
vegetable broth
900 mL
1 tbsp
minced fresh ginger
15 mL
1 tbsp
soy sauce
15 mL
1
red or green chili pepper, thinly sliced
1/2 pkg
(8 oz) rice noodles (medium thickness)
227 g
1 cup
bean sprouts, to serve
250 mL
1 cup
packed fresh basil leaves, to serve
250 mL
1 cup
packed fresh cilantro leaves, to serve
250 mL
1
lime, sliced in wedges, to serve

Method

Step 1

In large skillet over medium heat, cook bacon, stirring occasionally, until crispy, about 5 min. Set aside on paper towel-lined plate.

Step 2

In large saucepan over high heat, mix 4 cups (1 L) water, broth, ginger, soy sauce and chili. Bring to a boil. Add noodles and cook 5 to 6 min., or until al dente.

Step 3

Divide noodles and broth among four bowls. Top with bacon, bean sprouts, basil and cilantro. Serve with lime wedges.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
430
Fat:
19 g
Saturated Fat:
7 g
Carbs:
53 g
Fibre:
1 g
Sugar:
3 g
Cholesterol:
53 mg
Protein:
11 g
Sodium:
1070 mg
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