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Mongolian Noodles

VIEWS 1986

Energy (kcal) - 144

Protein (g) - 8

Carbohydrate (g) - 15.4

Fat (g) - 5

Khyati's Health-O-Meter Says:

Whole wheat/quinoa/gluten free noodles have high fiber and digestive benefits. The fiber content keeps bowel movements regular. It not only helps prevent the body from absorbing bad cholesterol, but they may also lower triglycerides, both of which are major contributors to heart disease. Quinoa is not only high in fiber, but it is also an excellent source of protein providing additional vitamin B. Bak Choy delivers protein, dietary fiber, and almost all the essential vitamins and minerals.

  • Whole wheat/ gluten free/quinoa noodles - 20g
  • Green onion (sliced) - 20g
  • Vegetable broth/water - 1 cup (100ml)
  • Mushrooms (chopped) - 10g
  • Baby corn (chopped) - 10g
  • Red chilli slit - 1-2
  • Tofu (matchbox size) - 20g
  • Bok choy (sliced) - 25g
  • Garlic 1-2 cloves
  • Ginger (grated) - ½ inch
  • Soy sauce - 1 tsp (4g)
  • Oil - ½ tsp (2g)
  • Coriander leaves chopped - 1 tbsp
Step 1 Bring 150 ml of water to boil, add noodles and cook till tender. Drain and set aside. Step 2 Take a pan/pot, add ginger, garlic, onions, baby corn, and mushrooms. Cook for 2-3 minutes. Add the vegetable broth, soy sauce, and chillies. Cover and bring to boil. Step 3 Add tofu/cottage cheese and bak choy and cook for 2 minutes. Lastly, add cooked noodles and stir to mix. Step 4 Garnish with coriander leaves and serve hot.

Mongolian Noodles - BY KHYATI RUPANI

10 FEB 2018
VIEWS 1986


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