I made a nom: Stir-fried wombok with Chang's Noodles

[highlyeccentric]

100 grams of almonds and cashew nuts (or, y'know, just chuck in a handful of each)
4 rashers of bacon, trimmed and cut into squares
1 tbsp of cooking oil
1 onion, sliced
1 tsp of minced garlic
1/2 inch of ginger, peeled and finely chopped
1/2 a wombok (chinese cabbage), chopped [note: prepare wombok by chopping from head to base. Start with slices about 1 inch wide, and decrease the slice size when you near the base, so that all pieces cook evenly. Then chop the slices into 2-4 chunks lengthwise]
1 200g (ish) can of bamboo shoots
1 400g (ish) can of baby corn spears
1 packet of Chang's Fried Noodles or equivalent [note: these contain gluten. I've heard of people frying rice vermicelli, but I don't know if you can buy rice vermicelli pre-fried like this]
Black pepper


1. Lightly fry the nuts until golden. Remove from pan [note: the dish probably wouldn't be ruined if you skip this step. Raw almonds and cashews are tasty enough.]
2. Fry the bacon until crispy; remove from pan
3. Heat oil in pan. Add garlic, ginger and onion. Fry until spices are aromatic and onion begins to caramelise.
4. Add wombok and stir-fry
5. Toward the end, add bamboo shoots and corn; keep stir-frying until all veg are just tender (this takes 5-10 minutes depending on your stove)
6. Add nuts and bacon; keep stir-frying until all ingredients are warm
7. Stir in the packet of fried noodles.
8. Season with black pepper

My instinct with this dish is that it won't reheat well in the microwave, but it will probably be tasty cold. (I could be wrong! I'll try it cold and get back to you!)