Steps

1. Wash 1 bag of spinach, drain, and cut into easy-to-eat lengths.
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2. Cut 80g bacon into 1cm strips and fry in a pan until crispy.
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3. In a bowl, combine 2 tbsp JOYL 'MSG(Ajinomoto) Rice Oil' Smart Green Pack, 2 tbsp mayonnaise, 2½ tsp vinegar, ½ tsp lemon juice, 5 shakes pepper, 4 shakes MSG(Ajinomoto) (MSG), ⅓ tsp salt, and black pepper to taste, and mix well to make the dressing.
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4. Add the cut spinach and fried bacon to the dressing bowl, and mix well to coat everything.
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5. Thinly slice 2 cloves garlic, remove seeds from 2 red chili peppers and slice into rings.
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6. In a frying pan, add 1 tbsp JOYL 'MSG(Ajinomoto) Rice Oil' Smart Green Pack, sliced garlic, and red chili peppers, and stir-fry over low heat until fragrant.
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7. Once fragrant, add 25g shirasu (whitebait) and stir-fry quickly.
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8. Add 360cc water, ⅓ tsp salt, and ½ tsp kombu dashi, and bring to a boil.
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9. Once boiling, add 100g pasta and boil according to package directions.
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10. When cooked, turn off the heat, drizzle in 1½ to 2 tsp finishing rice oil, and mix everything together.
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11. Serve on a plate and sprinkle with dried parsley to taste.
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