1. Slice garlic, cut tomatoes into small pieces, cut onions and cabbage into small pieces, slice carrots into thin slices, and set aside. The instant noodles and rice cakes are half-cooked separately, and immediately soaked in cold water to cool them quickly and refresh the water. This will enhance their taste and make them more chewy.
2. Put the garlic in a pan in warm oil, fry the garlic slices for a fragrant flavor, pour in the cabbage, onions, and carrots. Stir-fry over high heat to soften, then add some sugar and fry until light yellow.
3. Change the heat to medium heat, pour the tomatoes, add a little Korean chili sauce, tomato sauce, light soy sauce, and fry until the tomatoes are juiced, then change the heat to low.
4. Pour in the rice cakes and instant noodles, change to medium and low heat, continue to fry until the soup is collected, and it is ready to cook. Be careful not to stop, adjust the fire at any time, it is not easy to use the fire.
5. For those who like to have a lot of soup, add more tomatoes. Don't stop at the last step. Let the soup cover the rice cakes and instant noodles, and turn off the heat in time.
