For the Noodle
250g Colcom Streaky Bacon, diced and fried until crispy
I packet Linguine Spaghetti or 250g Egg Noodles, cooked, cooled under cold water, drain well
1 Tbls Olive Oil
2 cloves Garlic, finely chopped
1 Red Bell Pepper, finely sliced
4 Spring Onions, sliced thinly on the diagonal
½ cup Italian parsley, coarsely chopped
For the Dressing
½ cup Honey
1 Red Bell Pepper, seeds removed, roughly chopped
½ Red Chilli, seeds removed, finely sliced
3 cloves Garlic, crushed
1 tsp Chilli Paste
1 tsp Salt
2 Tbls Lemon Juice
2 Tbls White Vinegar
2 tsp Oyster Sauce
- To prepare dressing, combine honey, red chilli, red pepper, garlic, chilli paste, and salt in a bowl of a food processor. Blend until the pepper is pureed. Add lemon juice, vinegar and oyster sauce, stir well and set aside.
- Heat oil over medium heat in a small skillet, and cook garlic just until it is fragrant and begins to brown, about 1 minute. Remove from heat and cool completely.
- In a large bowl, toss cooled pasta with garlic and oil. Add red pepper, green onion, parsley and crispy bacon.
- Toss with enough dressing to coat and chill before serving.