Bacon and Mushroom Bourguignon

Crisp the bacon: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then bacon. Cook, stirring occasionally, until crispy, 5-6 min. Transfer the bacon to a paper towel-lined plate.

Make the sauce: Reduce the heat to medium. Discard all but 1 tbsp fat from the pan. Add the onion, carrot, mushrooms, thyme and garlic to the same pan. Cook, stirring occasionally, until mushrooms are golden-brown, 6-8 min.

Cook the noodles: Meanwhile, bring a medium pot of salted water to a boil. Add the noodles to the boiling water and cook until al dente, 2-3 min. When noodles are done, drain, reserving 1 cup noodle water (double for 4 people).

Finish the sauce: Stir in tomato paste, beef broth concentrate, soy sauce, vinegar, sugar and reserved noodle water to the mushroom mixture. Bring to a simmer, then remove from heat. Stir in the butter.