Creamy Miso Bacon & Shiitake Mushroom Udon
with Parmesan Cheese
Calories
:
496 kcalProtein
:
21.7g proteinPreparation Time
:
20 minutesDifficulty
:
EasyAllergens:
- Gluten
- Wheat
- Soy
- Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Udon Noodles
(Contains: Gluten, Wheat)
2
Garlic
1
Brown Onion
1
Oyster & Shiitake Mushrooms
1 packet
Baby Spinach Leaves
100 g
Bacon
1 packet
Miso Paste
(Contains: Gluten, Wheat, Soy)
1 packet
Light Cooking Cream
(Contains: Milk)
1 sachet
Vegetable Stock Pot
1 packet
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
⅓ cup
Water
Utensils
•Medium Saucepan
•Large Frying Pan
Cooking Steps
1
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes.
- Drain, rinse and set aside.
2
- Thinly slice oyster & shiitake mushrooms and brown onion.
- Finely chop garlic.
- Roughly chop bacon.
3
- In a large frying pan, heat a drizzle of olive oil over high heat.
- Cook mushroom, onion and bacon, tossing occasionally, until browned, 6-7 minutes.
- Add garlic and cook until fragrant, 1 minute.
- Stir in light cooking cream, miso paste, stock concentrate and the water until well combined, 1-2 minutes.
- Remove pan from heat and stir in baby spinach leaves, cooked udon noodles and half the Parmesan cheese, until wilted and combined. Season to taste.
4
- Divide creamy miso bacon and shiitake mushroom udon between bowls.
- Sprinkle over remaining Parmesan cheese to serve. Enjoy!
