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Carbonara Buldak Ramen with Rice Cakes
20 minServes 2Nutri-Score D€€
D
20 min
20 minCarbonara Buldak Ramen with Rice Cakes
what you need
Ingredients
carbonara buldak ramen (packets, with their sauce and powder sachets)Pantry2 pieces
rice cakes (tteok, soaked in cold water if firm)Grains200 g- gochujangPantry15 g
half and half creamDairy120 ml
waterOther500 ml
mozzarella (shredded)Dairy100 g
green onion (sliced)Produce2 pieces
per serving
Nutrition
617kcal
- Carbs
- 88 g
- Proteins
- 16 g
- Fat
- 23 g
what you’ll use
Tools
Frying pan
Saucepan
step by step
Method
- Step 1
Boil the water
- Bring the water to a boil in a saucepan.
- Step 2
Cook the rice cakes
- Add the rice cakes and simmer until tender and slightly chewy.
- Step 3
Cook the noodles
- Add the buldak noodles to the same pan and cook until just tender.
- Step 4
Make the sauce
- Drain most of the water, keeping a little in the pan.
- Stir in the buldak sauce and powder sachets, the gochujang and the half and half cream.
- Toss over low heat until the noodles and rice cakes are coated and glossy.
- Step 5
Add the cheese
- Scatter the mozzarella over the top.
- Cover and let it melt.
- Step 6
Serve
- Top with the sliced green onion and serve hot.