Noodles are the staple mid-day snack food for most of us. These days, they’re quick and easy to whip up; however, the high-carbohydrates, MSG, lead, and preservatives don’t make it the healthiest option. Here are a few recipes with alternative ingredients to turn your noodles into healthy snacks.

Potato noodle salad with chilli oil


300 g pumpkin
2 tbsp oil
2 tsp shallots, chopped
1 clove garlic, chopped
1 tsp lemongrass, chopped
1 tsp kafir lime leaves, chopped
150 ml vegetable stock
salt and pepper, to taste
100 ml coconut milk
2 bird’s eye chillies, thinly sliced
1 tsp coriander leaves, chopped
2 tsp fresh cream

Make noodles of about 100 g of pumpkin using a spiraliser or slicer. Or use a peeler to shave thick ribbons of pumpkin and cut the ribbons lengthwise into thin noodles. Keep aside.
Heat oil in a pan and sauté shallots, garlic, lemongrass, and kafir lime leaves for one minute.
Cut the rest of the pumpkin into medium-sized  slices and add them to the pan with the sautéed ingredients.
After the pumpkin is a little soft, add the vegetable stock.
Once this is cooked, take the pan off the heat and let it cool. Then blend the ingredients in a mixer till you achieve the consistency of a purée.
Pour the purée in a pan and season with salt and pepper. Add the noodles to the puree and let them cook for two minutes. Add coconut milk. Garnish with bird’s eye chillies, coriander and fresh cream, and serve hot.

<< 1    2    3 >>