Cajun Rice-Cake Stir-Fry

Extended Shelf Life for: Garlic, Mushrooms, Carrot (seriously, they'd all been in the fridge WAY to long, some garlic is even growing a little hair).

Dalk - Korea rice cake. One ingredient I anticipate will be difficult to come by upon returning home. However, while in Korea, there is no shortage, so I am happy to play around with these thick rice noodles.

A weekend or two ago I went to a church bizarre with some friends and purchased what I assume are home made rice-cake noodles. I wanted to practice making the dalk pokki we had made in our Korean Cooking class. However, there are more than enough of these rice cake noodles to keep on experimenting.

Ingredients:

3-5 Rice Cake Noodles, cut into 1 inch chunks

1/2 Carrot, sliced

1/2 cup Mushrooms, diced

1 cup Onion, sliced

2 cloves Garlic, minced

Seasoning Salt

Cajun Spice Mix

Korean Red Pepper Sauce

Oil for frying and preventing stickiness

Cheese, grated

1 Fried egg for each dish

Directions:

Saute first 5 ingredients together in enough oil to prevent sticking. When veggies and noodles are tender add seasonings. Throw the mix in a bowl, top with cheese and a fried egg -- because everything is better with a fried egg. Enjoy! (consider making the batch a bit bigger, you're likely to want more...well, we did).