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June 26, 2012

Going Green (Healthy Moroheiya Noodles)

Moroheiya noodles are made from organically grown moroheiya. The green vegetable, also known as Egyptian spinach,  is believed to be rich  in beta-carotene, iron, calcium, Vitamin C, antioxidants, and dietary fiber. Big sis got the noodles from a colleague who knows about her vegetable-based diet.

My sister's absence made me so relaxed that I didn't bother to cook a proper meal or even check what's left in the fridge.Weekend came, we found the vegetable crisper  had nothing but  half a head of cabbage. In just a matter of minutes, she turned the cabbage and the noodles into something delicious. A simple yet tasty noodle soup.


2 cups vegetable broth
Half a head of cabbage cut into course shreds
A pack of Moroheiya noodles (100g) precooked
Salt and pepper to taste

Bring the broth to a boil.
Add noodles. Stir gently to loosen them. Simmer for 3 minutes.
Add the cabbage. Cook until soft.
Season with salt and pepper.
Scoop into the bowl.
Just before eating, stir in lemon juice. The amount depends on your taste.

Enjoy while hot!!!!!

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