Smoky Bacon & Wild Garlic Udon

This is adapted from a recipe I saw on Guardian’s recipe swap feature online - as chance would have it, at the time, I actually worked with MiMi who has a secret life (well not) as a food blogger: a rather more professional one than me of course with a good-looking site and a published book.

Anyway I’ve adapted the original on the Guardian site a bit - I’ve used wild garlic instead of watercress, added some bamboo shoot strips and lightly fried oyster mushrooms and cut down the sugar a bit as well as mixing some red pepper flakes in with the paprika. Actually now that I think about it I did quite a lot different

Unfortunately my wild garlic was looking a bit sad - I’d bought it the week before at the market (convincing myself that they wouldn’t have it the next time I went) and I’d kind of messed up my weeks recipe plannage a bit somehow. But heyho - stirred into the soup it still tasted fine anyway even if it does look a bit limp.

Oh and by the way - red wine vinegar in pic - I actually used rice wine vinegar: only realised had put the wrong one out afterwards


Smoky Bacon & Wild Garlic Udon
serves 2

6 rashers of smoked streaky bacon
800ml chicken or vegetable stock
½ tbsp caster sugar
200g fresh udon noodles
2 tbsp light soy sauce
2 tbsp dark soy sauce
2 tbsp rice wine vinegar
½ tbsp black vinegar
2 spring onion, finely sliced
large handful wild garlic, trimmed & roughly chopped, stems kept separate
75g bamboo shoot strips
75-100g oyster & shiitake mushrooms, sliced
pinch of sweet smoked paprika mixed with pinch red pepper flakes, to serve

In a large saucepan bring the stock, bacon and sugar to the boil then down to medium-low and simmer for 5 minutes.

Fish out the bacon and slice into bite sized strips.

Add the soy sauces and wine vinegar to the stock and simmer for a few minutes more before adding the bamboo shoots and noodles.

Let the noodles cook in the stock for about 5 minutes - add the garlic stems a couple of minutes in.

Meanwhile heat a little sesame or garlic oil in a non stick pan and quickly fry the bacon pieces so they start to brown just a little at the edges.

Push the bacon to one side and add the mushrooms, again frying lightly until they start to colour slightly.

By now the noodles should be ready so divide them between 2 bowls and then pour the soup over.

Top with the bacon, wild garlic, mushrooms and spring onion and sprinkle over some of the paprika / pepper flakes mix.

Serve immediately with chilli oil on the side for those who want it (me).