By Esther Boateng
Enjoy a satisfying plate of fettucine miracle noodles, crispy bacon and garlicky mushrooms steeped in a creamy sauce made with crème fraiche and sharp cheddar cheese. Add a helping of organic leek and root medley vegetable powder, plus a touch of pepper salt seasoning and your preferred oil, and dinner is served. For an extra culinary treat, why not garnish your fettucine feast with shavings of black truffle?
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Main
Pre-heat the oven to 350 degrees F.
Place bacon slices on a baking tray with greaseproof paper and bake for approximately 12 -15 minutes or until no longer pink.
While the bacon is in the oven, prepare the fettucine noodles according to package instructions and set aside.
Peel and crush garlic cloves.
Clean and slice mushrooms.
Add fettucine, cooked bacon, mushroom, and garlic to a moderately heated frying pan or wok and stir for about 2-3 minutes.
Mix in crème fraiche, leek powder, root medley powder, wild ramp powder and cheese and mix until the noodles are well covered.
Drizzle with your preferred oil, garnish with black truffle shavings (optional) and serve immediately.
Tips:
Miracle noodles can feel rubbery if you’re not used to the texture. To soften the noodles, place them in a pot, pour in boiling hot water, and add a 1/2 teaspoon of baking powder per packet of noodles. Leave noodles to soak for about 10 minutes or until sufficiently soft to touch. Drain the noodles, rinse off the baking soda, and place them in a pan.
When you heat the noodles in a pan, make sure you release every drop of water before you add it to the bacon and mushroom mixture.
