Packed full of mushroom flavour, this ramen will give you biggest ‘shrooms high you’ve ever had! 🍄
Nutrition:
Noodles have been a staple food in many parts of the world for 2000 years. They were invented in China with the earliest record appearing between AD 25 and 220. They were then introduced in Italy by Marco Polo who travelled around China during the Yuan dynasty (AD 1271-1368). He changed the name to pasta and that soon became the most popular food in Italy. However, this is just a theory. It is also thought that pasta was introduced in Italy by the Arabs in the 9th century AD during their conquest of Sicily.
Noodles are a source of carbohydrates. They are strongly recommended for active people, as they give energy and the essential fuel needed for a long dynamic day. They represent a food source that can be easily fortified with essential vitamins and minerals. They act as base for protein, iodine, vitamin A and vitamin D fortification. It has been demonstrated that the addition of ingredients such as oats, barley and soya increase the fibre content of the products and provide health benefits to consumers. A few recent studies have also shown that brown rice noodles with extruded rice bran have higher nutritional components than brown rice noodles with un-extruded rice bran and white rice noodles. This has led to the acceptance of brown rice noodles (with extruded rice bran) as functional food and superfood. Moreover, noodles are a “low risk food”, which means that they are rarely subjected to microbial contamination, thereby displaying a long shelf life. Overall, it is therefore advised to always pay attention to the label and consume brown rice noodles with extruded rice bran fortified with essential minerals and vitamins.
What You Need:
300 g of whole wheat noodles
25 g of spring onions
1 mushroom stock
50 g of mushrooms
50 g of beansprouts
50 g pak choi
20 g of cabbage
50 g of tofu
A splash of soy sauce
2.2 g chilli flakes
Allergens: gluten, soya, sulphites
Method:
1. Chop your spring onions, pak choi, mushrooms and cabbage
2. Cut your tofu into cubes
3. Steam your pak choi and cabbage
4. Boil your water with mushroom stock
5. Fry your mushrooms with soy sauce
6. Cook your noodles in the boiling water
7. Add tofu to the water
8. Serve your pak choi and cabbage at the bottom of a bowl
9. Add a few mushrooms
10. Add water and noodles
11. Top with the rest of your mushrooms, beansprouts, spring onions and chilli flakes
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