Konjac noodle pan with mushrooms diva style

Ingredients for 2 servings:

• 50 g smoked bacon
• 1 small onion(s)
• 250 g mushrooms, brown
• 1 tsp tomato paste
• 1 pack of konjac noodles (spaghetti style), approx. 200 g
• some sour cream
• some herb butter
• some parsley
• salt and pepper
• e.g. rapeseed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple, fast, low in carbohydrates

Clean the mushrooms and cut into slices or eighths, whichever you prefer. Dice the bacon and onion. Fry the bacon and then add the diced onion after a short time. If necessary, add a little rapeseed oil or other neutral-tasting oil. When the onions are translucent, add the sliced ​​mushrooms. Fry everything together until the mushrooms begin to brown slightly. In the meantime, pour the konjac noodles into a sieve and rinse thoroughly in cold water. When the mushrooms are brown, add the tomato paste and sauté briefly. Season with pepper and salt. Then add the herb butter and sour cream and mix. Now add the drained konjac noodles and heat everything together while stirring. This goes relatively quickly. Serve sprinkled with fresh parsley. Tips: I prepare this dish in a wok, but it will certainly work in a pan too. If the dish is made with regular noodles, it will of course be more carbohydrate-rich. For a vegetarian treat, simply omit the bacon at first, then add a little more salt or smoked salt. The herb butter can also be homemade.