Spinach Peperoncino-Style Mochimugi Pasta
The punch of garlic is just right, and there’s plenty of spinach.
Mochimugi noodles pair perfectly with almost anything!
Ingredients
| ≪Ingredients≫ | Serves 2 |
| Mochimugi noodles | 180ｇ |
| Spinach | 4stalks |
| Shimeji mushrooms | 1/2pack |
| Onion | 1/2 |
| Bacon | 80ｇ |
| Garlic | 1clove |
| Olive oil | 2tbsp |
| Butter | 1tbsp |
| Salt and pepper | a small amount |
| Mentsuyu (noodle soup base) | as needed |
Instructions
- Bring a pot of water to a boil and cook the mochimugi noodles. Once cooked, rinse under cold running water and drain.
- Blanch the spinach until slightly firm, then drain and cut into bite-sized pieces.
- In a frying pan, heat the olive oil over medium heat. Add finely chopped garlic and bite-sized pieces of bacon, and sauté until fragrant. Add thinly sliced onion and cook until softened. Add shredded shimeji mushrooms and continue to sauté.
- Once the vegetables and bacon are cooked, add mentsuyu and mix well.
- Add the mochimugi noodles and spinach to the pan and combine evenly.
- Turn off the heat, add butter, and season with salt and pepper to taste. Serve immediately.
☆Tips☆
- Adding butter gives extra richness (be careful not to use too much!).
- Adjust the salt according to the saltiness of the bacon, tasting as you go.
