Black rice noodles
Every now and then I come across something I haven’t eaten before and I get really hooked. Black rice noodles was love at first bite. I try to always keep a stash but they can be hard to get and sometimes they are out of stock. When I find them I try to buy a stash, it is worth it.
Black rice noodles cook in five minutes and this super quick meal is perfect for lunch or a speedy dinner. I searched my fridge for something to go with the noodles and got quite a few things that I didn’t have enough of for anything else and you can use pretty much any left overs.
Black rice noodles with bacon and mushroom
preparation time 10 minutes
cooking time about 10 minutes
- 250 gr or 8.8 oz black rice noodles
- 3 rashes of bacon
- 5 button mushrooms
- 1/4 sweet pepper
- 2 spring onions
- 1/4 cured egg yolk, if you don’t have this boil an egg and grate over
- salt and pepper to taste
- extra virgin olive oil to drizzle
Bring a large pan with water to a boil and add the noodles. Cook until they are soft. Rinse briefly under cold water.
Brush and slice the mushrooms. Cut the bacon. Cut the sweet pepper in to cubes and slice the spring onion. Place the mushrooms in a dry pan and cook on high heat until the moisture has gone back in to mushrooms, add the bacon and cook until the bacon is cooked and the mushrooms slightly browned.
Mix all of the ingredients with the noodles, drizzle over the olive oil and taste with salt and pepper. Last grate over the egg yolk and serve straight away.
There wasn’t a strand of noodles left and the only sad thing is that it was the last of my stash. It is time to place a new order and you can most of the time get it online in the UK at the Green Eco Store, a great place to shop for healthy, organic and fair trade ingredients at great prices!