Stir fry fresh Korean rice cakes or noodles
I prefer using fresh rice cakes rather than the dried ones. If using the dried ones, soak them in cold water for 20 minutes before you use them. Rice cakes are so versatile. Combine them with vegetables with any freshly sliced meat or seafood or go vegetarian. They can be added to simple soups too.
To make you need:
Rice cakes–slice them
Put oil in pan and add garlic, then a dessertspoon of soya beans.
Fry until fragrant, taking care not to burn garlic.
Note: Add your fresh meat or seafood at this stage if you using uncooked meat.
Stir until the meat is cooked before adding the vegetables.
Add vegetables. The vegetables can be raw.
Add noodles and shredded chicken with its juice.
Stir and let cook for a few minutes. Test if the noodle is cooked in the middle.
I often do not add salt or soya sauce as I find the soya beans salty enough.
But adjust the seasoning if required. The noodles should be chewy.
We serve the dish with sliced chillies in soya sauce.