Thursday, November 4, 2010

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.


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


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).

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...