Tuesday, 16 June 2015


Hi healthy eaters!
We love to experiment in the kitchen and this time we decided to go with the flow and try to do magic on our plates. As you have probably noticed, we do our best to choose those products that have the highest rate of vitamins, minerals and other nutrients. One of us has been to China last year and had an opportunity to look around and get inspired in terms of cooking. Interestingly, we both found out that when it comes to pasta, Chinese people use different type of it, not  the one that we’re used to. ‘Rice noodles are the second most common rice product used in Asia, behind rice grains’.  We’ve done research, we’ve been seeking the nutrients’ table, because we wanted to find out what the differences are between the regular pasta and rice noodles. So actually what we’ve discovered was that rice noodles are gluten-free, which is especially a good news for those people, who do not tolerate it. Nevertheless, we looked deeper into the topic and revealed another really amusing thing. In the respect of calories, rice noodles also win, because they have a few less calories. However, if we want to consider vitamins and minerals pasta wins, just because it includes much more of them. Also the rate of protein is higher in pasta, but one way or another, both rice noodles and pasta are valuable. And we decided to use rice noodles this time to show that. If you do not tolerate gluten, then rice noodles are for you! But also those, who are able to tolerate it can enjoy its taste.

Wholesome cooking guys!

Serves 2

200g rice noodles
300g beef*
1/2 broccoli
1/2 cup mix of frozen corn and peas
1/2 cup frozen green bean
1 onion
2cm lemon grass
1cm ginger 
1 garlic clove
2 tbsp olive oil

*Beef is taken from chicken stock and cut into slices. 
Cook noodles and rinse.
In wok preheat oil, add chopped onion, pressed garlic, sliced ginger and lemon grass. Add cooked vegetables and fry for a while. Later add cooked noodles. Place mixture on a plate, add sliced beef and chopped chieve.

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