Directions

In large bowl, gradually whisk hot water into miso paste and soy sauce; set aside.

In a large skillet, fry bacon over medium heat, stirring often, until light browned and crisp, about 5 minutes; drain off fat and discard. Add the sesame oil to bacon; cook garlic and shallot, stirring often, until light golden, about 3 minutes. Stir in sesame seeds, ginger, crushed red pepper flakes and cayenne pepper; cook, stirring,

for 1 minute. Scrape bacon mixture into miso mixture in bowl.

Add hot noodles, cilantro and green onions to bowl; toss to coat.

Tips (not mandatory)

Serve with a side of stir-fried broccoli and topped with a fried egg to make a meal of it.

Ginger grates up much more easily with a rasp if you do it directly from frozen. Just wash and toss the whole knob of gingerroot in a freezer bag and freeze until firm. Remove, grate what you need, and return to the freezer for your next recipe.

Directions

In Dutch oven, cook bacon over medium-high heat, stirring often, until crisp, about 4 minutes. Remove bacon to paper towel-lined plate and set aside. Drain all but 1 tbsp fat from pan. Add onion, garlic, thyme, salt and pepper; cook until softened, about 3 minutes.

Stir in mushrooms; cook until mushrooms are browned pan is dry, about 5 minutes.

Stir in wine, scraping up browned bits. Stir in cream. Discard thyme sprigs.

Meanwhile, in large pot of boiling salted water, cook pasta according to package directions. Drain, reserving ½ cup of the cooking liquid; add drained pasta to mushroom mixture, tossing to coat. Toss in half each of the cheese and reserved bacon, and enough of the cooking liquid to coat. Top with remaining cheese and bacon; sprinkle with parsley.

Tips: Replace goat cheese with freshly grated Parmesan cheese, if desired. You can also use white mushrooms in place of the mixed mushrooms if that’s what you have on hand.