Creamy Miso Bacon & Mushroom Udon
with Parmesan Cheese & Spring Onion
- Gluten
- Wheat
- Soy
- Milk
Give weeknight cooking a savoury shake-up with this rich and comforting fusion bowl. Thick, chewy udon noodles soak up a luxurious creamy miso sauce that's packed with umami goodness from smokey bacon and tender shiitake mushrooms. Finished with a generous sprinkle of Parmesan and fresh spring onion, it’s a deeply satisfying meal that comes together in a flash.
Ingredients
1 packet
Udon Noodles
(Contains: Gluten, Wheat)
2
Garlic
1
Brown Onion
1
Spring Onion
1 packet
Sliced Mushrooms
1 packet
Baby Spinach Leaves
100 g
Bacon
1 packet
Miso Paste
(Contains: Gluten, Soy, Wheat)
1 packet
Light Cooking Cream
(Contains: Milk)
1 sachet
Vegetable Stock Pot
1 packet
Parmesan Cheese
(Contains: Milk)
1 sachet
Chilli Flakes
Not included in your delivery
1 drizzle
olive oil
⅓ cup
Water
Utensils
Cooking Steps
• 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.
• Thinly slice brown onion and spring onion.
• Finely chop garlic.
• Roughly chop bacon.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook sliced mushrooms, 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, then stir in baby spinach leaves, cooked udon noodles
and half the Parmesan cheese, until wilted and combined. Season to taste.
• Divide creamy miso bacon and mushroom udon between bowls.
• Sprinkle over remaining Parmesan cheese.
• Garnish with spring onion and a pinch of chilli flakes (if using) to serve. Enjoy!
