Vegetables X Noodles

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.

Key facts:

• Total: 4 hours
• Serves: 2

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 Natural Egg 
• 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!