Print
Korean Rice Ovalette with Bacon & Baby Greens Stir Fry Recipe
A BLT inspired stir fry noodle dish
Servings 4
Author Sharon Wong (Nut Free Wok)
-
2-3
slices
of bacon
chopped
-
4
cups
of Korean rice cake ovalettes
8 oz or favorite pasta
-
1
bag of baby salad greens
-
1-2
tablespoons
dark soy sauce
to taste
-
Preheat a wok or a large frying pan on low heat for a few minutes.
-
Add chopped bacon to the frying pan and fry on low heat until some of the fat renders out.
-
Boil water in a medium sized pot (about half full, add rice cakes, and boil for a few minutes until some of the rice cakes are floating.
-
Drain the rice cakes and add to the bacon, stir fry for a minute.
-
Add baby greens and stir fry for a minute until half wilted.
-
Season to taste with 1-2 tablespoons of dark soy sauce