Mizuna and Bacon Peperoncino
With crunchy potherb mustard
15min
476kcal
700mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Heat water and once water, add the salt and cook the spaghetti for the specified amount of time.
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Cut the bacon into 2 cm (3/4 in.) wide pieces.
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Cut the mizuna into 5 cm (2 ins.) lengths.
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Heat 1 tsp of olive oil and the garlic, and saute over low heat until crisp. Add (2) and saute.
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Add (3) and stir-fry. Add the red chili peppers, drained spaghetti, Kikkoman Soy Sauce and remaining olive oil, then lightly and quickly mix and serve.
Cooking Basics
Garlic - mincing
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
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