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Singapore Vegetable Noodles

VIEWS 1867

Energy (kcal) - 152

Protein (g) - 6

Carbohydrate (g) - 20.4

Fat (g) - 4

Khyati's Health-O-Meter Says:

Whole wheat/gluten free/quinoa noodles are healthier as they contain more fiber and more minerals than regular maida noodles. Quinoa is a very nutritious food and a good source of important nutrients like protein, iron, and calcium. It is gluten-free, making it safe for people with celiac disease and non-celiac gluten sensitivity. Incorporating vegetables to the noodles add to the nutritive value and gives satiety. Simply toss some veggies or add pieces of shredded chicken to it. Use different types of garnishing and experiment with sauces like soy sauce, chilli, black bean sauce, and garlic sauce and so on.

  • Whole Wheat/gluten-free/quinoa noodles (thin) - 20g
  • Bean sprouts - 10g
  • Spring onion greens (chopped) - 20g
  • Spring onion white (sliced) - 15g
  • Garlic (chopped) 1-2 cloves no.
  • Carrot (julienne) - 20g
  • French beans (julienne) - 20g
  • Red cabbage (shredded) - 20g
  • Red pepper (sliced) - 15g
  • Capsicum (sliced) - 15g
  • Cumin seeds powder -  ¼ tsp
  • Coriander powder - ¼ tsp
  • Turmeric powder - a pinch
  • Sesame oil - 1 tsp (4g)
  • Salt to taste
Step 1 Add noodles to the boiling water and let it cook uncovered for about 8-10 minutes until cooked. Take care not to overcook them. Drain all the water using a culander and run the noodles under running culd water to stop them from cooking further. Keep them aside until needed Step 2 Heat the oil in a wok and saute the spring onion whites and garlic for a few seconds. Step 3 Add the carrots, French beans, red cabbage, red pepper, capsicum, and salt and saute for some-time till the vegetables soften. Sprinkle some water if required. Step 4 Add the noodles mixed with the other ingredients and toss well over a high flame. Step 5 Spoon out into a serving plate and serve immediately.       

Singapore Vegetable Noodles - BY KHYATI RUPANI

10 FEB 2018
VIEWS 1867


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