Recipe for 15 Minute Veggie Noodles with crispy golden bacon
125g veggie noodles
75g bacon bits
1/4 onion – peel & chop finely
1/8 tsp nutmeg
40g mature cheddar
olive oil (from your pantry)
salt & pepper (from your pantry)
paper towels (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Veggie noodles: Place a pot on medium-high heat and pour in the boiling water. Add the veggie noodles and cook for 1-2 minutes until cooked but with a slight bite. Drain in a colander and drizzle with a little olive oil to keep the noodles from sticking together.
Bacon bits: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the bacon and fry for 7-9 minutes until brown and crispy. Remove and drain on paper towels.
Cheese sauce: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the onion with a little salt and sauté for 5 minutes until golden brown. Mix in the nutmeg and cook for 1 minute, then pour in the cream and cook stirring for 2 minutes. Remove from the heat, add 2/3 of the mature cheddar and stir until the cream and cheese are well combined. It should be a gooey consistency. Season to taste, then add the noodles, mix through and cover to keep warm.
Serve the cheesy noodles topped with the bacon bits and the REST of the mature cheddar. Dress the rocket with a drizzle of olive oil, season with salt and pepper and serve on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.