Umami Noodles With Garlic, Kale, and Bacon
These umami noodles with garlic, kale, and bacon are quick, flavor-packed, and leave you wanting more. This dish is a crowd-pleaser and is very adaptable: dairy-free and gluten-free, with a vegan option.
Ingredients
- 1 pound spaghetti
- 5 tablespoons butter dairy-free or regular unsalted
- 4 cloves garlic, minced
- ½-¾ teaspoon red pepper flakes (optional)
- 5 tablespoons low-sodium soy sauce or tamari
- 5 tablespoons homemade vegan oyster sauce or store-bought
- 1 head dino kale, tough stems removed and chopped small roughly 5 cups
- 6 pieces cooked bacon, diced or cut small
Instructions
- Cook the pasta in salted boiling water until al-dente according to the package directions.
- Cook the kale in a large skillet over medium heat with a little oil. Stir continuously for about 2-3 minutes, until it has reduced in size, has softened, and is a vibrant green color. Remove from the skillet and set aside covered.
- In the same skillet, add the butter until melted before adding in the diced garlic and red pepper flakes. Stir frequently so the garlic doesn't burn and cook until fragrant, about 30 seconds. Add in the oyster sauce and low-sodium soy sauce or tamari. Stir together until the sauce is combined.
- Reserve a few tablespoons of the pasta water and add the drained noodles to the skillet with the sauce over medium-low to medium heat. Using tongs, scoop the pasta up and glide it through the sauce until all the noodles are well-coated and glossy. Add the cooked kale to the noodles and mix them in.
- Serve the noodles topped with crispy pieces of chopped bacon.
Notes
Substitutions:
Gluten-free? - use your favorite gluten-free spaghetti noodles and make sure to use tamari soy sauce.
Soy-free? - sub coconut aminos and add salt since it's sweeter than soy sauce and not nearly as salty. Also make vegan oyster sauce using the coconut aminos option.
Don't like spicy? - omit the red pepper flakes.
No kale? - use fresh spinach, chard, or arugula instead.
Plant-based? - leave out the bacon, use vegan oyster sauce, and sub a plant protein like edamame.