In a large skillet, cook bacon till crisp; drain and crumble bacon. In a large bowl combine bacon, pork, lettuce, water chestnuts and green onions. Cover and refrigerate 2-3 hours.

For dressing, in a screw-top jar combine soy sauce, honey, catsup and dry mustard. Cover and shake well. Chill. At serving time, add dressing and chow mein noodles to salad, tossing lightly to coat. Serve immediately.