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Creamy Bacon, Mushroom And Seaweed Soba

Creamy Bacon, Mushroom And Seaweed Soba

  • serves 2
  • 20 minutes
  • save

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!

Ingredients

• 160g Soba Noodles
• 6g Hijiki Seaweed
• 2 Bacon Rashers
• 1/4 Sheet Nori Seaweed
• 1 Garlic Clove
• 1/2 Onion
• 50g Enoki, Shimeji or Shiitake Mushrooms
• 1 Consommé Stock Cube
• 300ml Soy Milk
• Salt and pepper to taste
Recommended Drink: Buckwheat Shochu

How To Prepare

  1. Soak the hijiki and shiitake mushrooms separately in a bowl of water. In the meantime, cut your bacon and nori seaweed into 1cm strips and slice your garlic and onion.

  2. In a pan, boil the soba noodles for five and a half minutes or according to your packets instructions. Grab a large frying pan, add a little oil and soften the garlic, then add the onion, mushrooms and bacon.

  3. Once the bacon and onion are cooked through add the consommé cube and soy milk, mix well, then add the reconstituted hijiki seaweed. Cook for a further 1 – 2 minutes.

  4. Drain the cooked soba in a colander in the sink, rinse with cold water to remove any stickiness and gently squeeze out any excess water.

  5. Transfer the soba noodles to the frying pan with the sauce and mix together, ensuring the noodles are evenly covered. Cook for a further 1 – 2 minutes to ensure the soba are heated through.

  6. Serve on a plate with a sprinkling of shredded nori and salt and pepper to taste. Our Creamy Bacon, Mushroom & Seaweed Soba recipe goes well with a glass of buckwheat shochu on the rocks.

Tips and Information

• Use jyuwari 100% buckwheat soba noodles for a gluten free meal.
• Add veg such as stir-fried broccoli to add extra vitamins and bulk!

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