Soak the kelp noddles in a medium-sized bowl in warm filtered water for 10-20 minutes and detangle them gently with your fingers. Once done rinse them.

In the meantime, wash and slice the mushrooms, and the leeks into thin slices. Leeks tend to have soil inside. Make a cut lengthwise and wash them thoroughly. Peel and thinly slice the garlic. Cut the bacon into small cubes/squares.

Heat a large pan over medium heat. Add the bacon and fry until golden brown for about 5 minutes. Remove the bacon and set it aside. If there is a lot of excess fat in the pan scoop some out and save it in the fridge for the next time you cook.

Reduce the temperature to medium-low and add the garlic, leek, and mushrooms to the pan. Stir and cook until the mushrooms and leeks are cooked for about another 5 minutes. Add the coconut cream and stir (make sure to scrape off everything from the bottom of the pan. Add the bacon back in (feel free to save a few pieces as garnish) and cook everything in the sauce for a few minutes, taste, and add salt, pepper, and garlic powder to your liking. The longer you cook the bacon and the vegetables in the coconut cream the better the flavor of the sauce.

Finish up by adding the kelp noodles to the pan. At this point, they will be very crunchy so it is important that they cook in the sauce for a couple of minutes until they have a soft consistency (about 5 minutes). Cover the noodles with the sauce and move them around until they become soft. Now do a final taste test to check if you need to add more salt or other spices. If the noodles are still crunchy they need to cook in the sauce for a bit longer.

Serve immediately or store in the fridge for a couple of days. This dish heats up very nicely the next day. The key is to give it enough time to warm up so that the noodles become soft again. Add some chopped parsley and cracked black pepper as a garnish.