Creamy Bacon, Mushroom & Seaweed Soba


This fantastic dish is a refreshing take on creamy Italian pasta recipes. Instead of spaghetti it uses low GI buckwheat soba noodles, along with a delicious medley of iron-rich hijiki seaweed and low in fat and high in protein soy milk, together with garlic, bacon and mushrooms. Easy to rustle up, our Creamy Bacon, Mushroom & Seaweed Soba recipe uses both Japanese store-cupboard favourites and western fridge staples, so it’s a handy recipe if you don’t have time to go shopping. It can also be made gluten free if you use 100% buckwheat soba noodles!

Group 2 people  Time 10 minutes  Hourglass 10 minutes  Money_pound save


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