• Pasta160g
• Napa cabbage100g
• Bacon2 slices
• Garlic (tube)1 tsp
• Margarine or butter10g
• Milk180ml
• ★Chicken bouillon (granules)1 tsp (5g)
• ★All-purpose flour1 tbsp
• ★Salt and pepperto taste

1. 1

   Bring a large pot of water to boil and cook 160g of pasta according to package directions.

2. 2

   Cut 100g of napa cabbage into bite-sized pieces.

3. 3

   Heat 10g of margarine or butter in a skillet over low heat. Add 2 slices of bacon and 1 tsp of tube garlic, cooking until the edges of the bacon become slightly crispy, then add the napa cabbage and stir-fry lightly.

4. 4

   Once the cabbage becomes tender, add ★1 tsp (5g) of chicken bouillon and ★1 tbsp of all-purpose flour, stirring until the flour is fully incorporated and no longer powdery. Then pour in 180ml of milk.

5. 5

   Once the sauce thickens, add the cooked pasta and toss to coat. Check the overall flavor and adjust the seasonings with ★ as needed.

For this amount, you can keep the heat on low throughout cooking. Be careful not to let it burn.

• Calories360 kcal
• Protein12.2 g
• Fat14 g
• Carbs46 g
• Sodium1.4 g