Black Bean Noodles
Servings: 2 servings
Calories: 212kcal
Ingredients
- 2 Chapaghetti - instant black bean noodles for 2 portion
- 4 Calamari - cleaned and sliced into rings
- Olive oil
Vegetables
- 1 Marrow - julienned
- 1 Onion - sliced
- 7 Garlic - chopped
- One cup Frozen peas
- 1/4 cup White cabbage - thinly sliced
- 1/4 cup Carrot - thinly sliced
Garnishes
- 2 Spring onion
- 1/4 cup Sliced cucumbers
Instructions
- Cook the Vegetables: Add 1 tbsp of cooking oil and a pinch of salt. Sauté the garlic and onion for 3-5 minutes on medium-low heat. The onions are cooked until translucent. Sauté the julienned baby marrow for 3 to 5 minutes over medium-low heat. The marrow is cooked when it becomes soft and light yellow. Cook the sliced white cabbage and julienned carrot in 1 tsp of cooking oil over medium-low heat for 2 minutes.
- Peas: Add 1/4 cup of water to a separate pot and boil the green peas for three minutes. No salt is added to the pot. Add all the cooked vegetables to one pot and set aside. Cook the noodles according to the package instructions. Add the vegetable flakes. Remove from the pot and place the cooked noodles in a bowl.
- Cook the Calamari: Turn the stove to medium-high heat and place the chopped calamari into the pot. Continuously stir the contents and cook the calamari for 2 minutes. Add the noodles and vegetables to a bowl with the cooked calamari. Pour in the black bean powder base. Mix vigorously. Drizzle with Olive oil. Garnish with sliced cucumber and spring onion.
Nutrition
Calories: 212kcal | Carbohydrates: 12g | Protein: 3g | Fat: 17g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Cholesterol: 5mg | Sodium: 19mg | Potassium: 227mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2853IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 1mg