Singapore Rice Noodles ( Diabetic Recipe )
by Tarla Dalal
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No Chinese menu can ever be complete without noodles. Perhaps it wouldn’t wrong to say that noodles are to Chinese cuisine what pasta is to an Italian meal! I suggest you use rice noodles instead of refined flour (maida) ones which lack fibre and other nutrients.
However, to enhance the health quotient of rice noodles I have added veggies like capsicum, spring onions, bean sprouts and carrots. Remember that they are, after all, rice noodles – so relish this as an occasional treat in small portions.
- Combine the rice noodles, bean sprouts, spring onion greens, coriander powder, turmeric powder, 1 tsp of sesame oil and salt in a bowl and mix gently. Keep aside.
- Heat the remaining 1 tsp of the oil in a non-stick kadhai, add the spring onion whites and garlic and sauté on a high flame for a few seconds, while stirring continuously.
- Add the carrots, french beans, red cabbage, capsicum and salt and sauté over a high flame for 5 to 7 minutes, while stirring continuously till the vegetables soften. Sprinkle some water if required.
- Add the prepared rice noodles mixture and toss gently and cook over a high flame for another minute.
- Serve immediately.
- It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
|Energy|| 104 calories|
|Protein|| 3.8 gm|
|Carbohydrates|| 14.7 gm|
|Fat|| 3.1 gm|
|Calcium|| 29.5 mg|
|Fibre|| 1.5 gm|
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