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Japanese-Style Peperoncino with Chrysanthemum Greens and Bacon

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Pasta

    • 🍝 200g spaghetti

  • Vegetables

    • 1/2 bag chrysanthemum greens

  • Meat

    • 🥓 4 slices bacon

  • Seasoning

    • 🧄 2 cloves garlic
    • 1 tbsp sliced red chili
    • 2 tbsp olive oil
    • 1 tsp soy sauce
    • 🧂 Pinch of salt and pepper
    • 1/2 tsp consomme

PASSOS

1

Slice the garlic thinly, cut chrysanthemum greens into bite-sized pieces, and slice bacon into 1cm strips.

2

Boil water in a pot, add salt (not listed in ingredients) and spaghetti, and cook according to package instructions. Drain the water.

3

Heat olive oil, garlic, and chili in a frying pan over low heat until fragrant.

4

Add bacon to the pan and fry until it turns golden brown.

5

Add the cooked spaghetti and seasoning ingredients (soy sauce, salt, pepper, consomme) to the pan. Stir-fry over medium heat briefly, then add chrysanthemum greens and cook until wilted.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 15g
    Proteína
  • 50g
    Carboidratos
  • 20g
    Gorduras

💡 Dicas

Use fresh chrysanthemum greens for a more vibrant flavor.Adjust chili quantity based on your spice tolerance.Serve immediately for the best taste and texture.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.