Kimchi rice cake cheese noodles

Overview

Play a little bit Western these two days to impress your husband! Comfort his stomach after losing weight for a week!

The remaining kimchi and tofu soup from last night (see the previous recipe for how to make it), add a little water, a spoonful of salt, and a spoonful of mushroom powder and bring to a boil
Wash the bean sprouts and cut the rice cake strips into small pieces
After boiling, add rice cake
Cook for ten minutes until the rice cake floats and is cut off, add instant noodles
Once cooked, add bean sprouts and grated cheese
Once the cheese shreds are melted, turn off the heat, add some pickles on top, and it’s ready to go