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    Soba Noodles with Mushrooms and Bacon

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    Soba Noodles with Mushrooms and Bacon

    Mushrooms, bacon and toasty buckwheat make a heavenly, East-West fusion dish. Of course, instead of bacon, you could substitute tofu at the end for a more classically Oriental version.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 250 g soba noodles
    • 1 ½ tbsp seasame oil
    • 1 tbsp olive oil
    • 150 g smoked bacon lardons
    • 1 small aubergine, cubed
    • 100g shiitake mushrooms, halved if large
    • 3 gralic cloves, finely chopped
    • 3 tbsp soy sauce
    • 3 tbsp mirin
    • 60g baby leaf greens, such as red chard, spinach and baby kale
    • 100g enoki mushrooms, trimmed


    1. Cook the noodles according to the instructions on the packet. Drain and coat with half the sesame oil. Heat the olive oil, bacon and aubergine in a large wok over a medium heat. Cook, stirring, for about 8 minutes, until the bacon releases its fat and begins to brown. Throw in the shiitake mushrooms and cook for a further 5 minutes.
    2. Add the garlic, soy and mirin and carry on cooking for 2 minutes. Toss in the noodles, most of the greens (reserve a small handful for the end) and the enoki mushrooms and cook for 1–2 minutes, until the greens have wilted. Stir in the raw greens and remaining sesame oil to serve.

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