Vegetables X Noodles

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Credits: Si Hui, ZENXIN R&D Team

Working from home has become a norm and the plus point is that it has given us lots more opportunities to prepare food for ourselves. Today’s vegetable noodle is inspired by the Korean bibimbap. It’s a simple healthy dish, full of the goodness of vegetables in every bite.

Ingredients:

  • 100g Organic Pumpkin Noodle
  • 100g (370g) Organic Japanese Pumpkin
  • 1/2 cups Organic Pea Sprout
  • 100g Organic New Zealand Spinach
  • 1 medium sized Organic Cucumber
  • 1 medium sized Organic Carrot
  • 3-5 pieces Organic Brown Shiitake Mushroom
  • 1 piece Antibiotic Free Egg (Omega 3)
  • sprinkle High Oleic Sunflower Oil
  • sprinkle Himalayan Salt (Iodized Salt)
  • sprinkle Organic Black Sesame Seeds

Method:

  1. Wash and soak the shiitake mushroom until soft (around 2-3 hours).
  2. Slice the mushroom, pumpkin, cucumber, carrot and set aside. Chop the spinach into 2-inches long.
  3. Add some sunflower oil in the frying pan.
  4. Stir fry all the vegetables until they become soft and cooked. Add a sprinkle of salt to give flavour.
  5. Fry an egg.
  6. Add the noodles in boiling water and cook for 5 minutes until the noodles become soft.
  7. Once the noodle is cooked, rinse with cold water to give it a better texture.
  8. Mix the noodles with the sauce mix .
  9. Add the vegetables and eggs on top of noodles. Enjoy!

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