Ingredients
Scale
- 4 slices of bacon
- ½ onion (100g)
- 6 baby bella mushrooms, sliced (100g)
- 4 cloves garlic, chopped (30g)
- ¼ tsp garlic powder
- ½ cup chicken broth
- ½ cup heavy cream
- 1 cup rice cakes, rinsed (175g)
- ramen noodles *see notes below
- ¼ cup parmesan cheese (20g)
- ¼ tsp dried basil
- fresh basil
Instructions
- Add the bacon to a cold pan and turn the heat on to medium high. Flip the bacon occasionally and cook until crispy. Remove the bacon from the pan and leave the rendered fat in the pan.
- Add the onion and mushrooms to the same pan and cook until softened and browned, about 4 minutes. Then add the garlic and cook until slightly browned.
- Next, add the garlic powder and chicken broth to the pan and scrape the bottom to release more flavors. Slowly add the heavy cream and rice cakes and bring to a boil, then reduce the heat.
- Add the noodles to the pan and cover to cook on low heat. Give it a mix halfway through to help it cook evenly.
- Remove the pan from the heat and add the parmesan cheese, dried basil and fresh basil. Enjoy!
Notes
Prepare the dried ramen noodles by parboiling it in a separate pot so it’s cooked halfway. This step is optional, but helps ensure you don’t overcook everything.