This noodle salad is packed with all the phytonutrients to battle against those naughty winter viruses.
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:
Rice noodles: 80g
Carrots: 67g
Coriander: 4g
Sesame oil: 13g
Garlic puree: 8g
Red cabbage: 80g
Ginger: 2g
Cucumber: 150g
Mango: 80g
Sesame seeds: 11g
Courgettes: 20g
Allergens: sesame, sulphites
Health claims: high in vitamin A, source of vitamin C
Method:
1. Pour water into a pot and set to boil
2. While waiting for your water to boil, start skinning all your veggies
3. Skin your mango and chop into chunks
4. Peel veggies into thin slices that represent the same length as your noodles
5. Once water is boiled, add your noodles to the pot
6. Add your sesame oil, sesame seeds, garlic puree and ginger to a small pot and mix
7. Add all your mixed veggies and mango to a large serving boil and add your cooked noodles on top
8. Add your sesame dressing and then mix
9. Top with coriander to garnish
10. Serve
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