I love me some noodles. I've mentioned this a few times before, but I'll reiterate. Noodles are good. Noodles make me happy. Noodles with bacon? And avocado?– Make me even happier. 

I used chow mein noodles, but this isn't Chinese food. I used avocado, but this isn't Mexican or even Tex-Mex. I used bacon, but this isn't... wherever bacon originally hails from. Wikipedia says either Germany or Hungary. This is what I would call Californian food, because California is a place where good food from all over the world comes together and ends up being eaten by me. Sometimes I'm awfully glad I live here. 

*serves 1
2 oz dry chow mein noodles, cooked according to package instructions
2 strips of bacon, cut into 1-inch pieces
1/2 tsp grated fresh ginger
1 clove of garlic, crushed
a pinch of chili powder
1/2 red bell pepper, thinly sliced
1/2 carrot, thinly sliced
2 tbsp lime juice
2 tbsp soy sauce
1 tsp light brown sugar
1 green onion, sliced into thin rounds
1/2 avocado, cubed
fresh mint, chopped for garnish
In a medium saucepan, heat water and cook the chow mein noodles. Drain and set aside. 
Cook the bacon in a skillet over medium heat until it is fully cooked. Keeping the heat on, remove the bacon from the skillet onto a paper towel and pour off most of the bacon grease, leaving a thin film. Cook the ginger, garlic, and chili powder in the bacon grease for several minutes, until the garlic and ginger turn golden. Add the bell peppers and carrots, and saute them until they soften slightly. Add the lime juice, soy sauce, brown sugar, and cooked chow mein noodles. Stir and cook until most of the liquid is gone. When the noodles are almost done, add the green onion. When the noodles just start to stick to the pan, pour them into a bowl or plate. Serve with cubed avocado and fresh mint.