4 Creations of Carbohydrate Noodle Recipes for Fast Breaking

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• Medical Video: Cooking A High Calorie Meal w/ Kali Muscle
  

Medical Video: Cooking A High Calorie Meal w/ Kali Muscle

Apart from rice, what else is the main food source for the people of Indonesia? Most people will answer instant noodles in a loud voice. But instant noodles are not a healthy food, because they contain high carbohydrates and fats but other nutrients such as protein, fiber, vitamins and minerals are almost zero. In addition, instant noodles are usually enriched with large amounts of salt and MSG.

For those of you who crave noodles to break their fast but don't want to deal with the health risks of instant noodles, we have a solution. Make noodle dishes for breaking fast with vegetables: carrots, zucchini, eggplant, to cucumber and sweet potatoes. Grated or sliced ​​thinly stretched your favorite vegetables like noodles, and voila! Alternative dishes of healthy noodles fill without fear of fat.

Serve noodles for healthy and carbohydrate-free iftar

Here are 4 noodle recipe creations for breaking the fast that you can try today.

1. Zucchini noodles garlic parmesan sauce

• Length of cooking: 20 minutes
• Number of servings: 4 servings

Ingredients:

• 4 medium zucchini fruits, cut the edges.
• 3 tablespoons of olive oil
• 3-4 cloves of garlic, finely chopped
• 1/4 - 1/2 tsp red chili powder for spicy taste, depending on taste
• 2 medium sized tomatoes, roughly chopped
• 50 grams of grated parmesan cheese, preferably for garnish
• 14 grams of fresh basil leaves, torn
• 1 teaspoon cornmeal
• 2 tsp cold water
• Salt, for flavoring

How to make:

1. Thin zucchini slices thin like the shape of spaghetti. You can use spiralizer, julienne peeler, or mandolin if you have one, to facilitate this process.
2. In a large frying pan, heat olive oil, garlic, and chili powder in medium heat. When the oil starts bubbling, add zucchini. Stir constantly until the aldente - noodles are soft enough but still crisp - about 5-7 minutes. Do not take long to prevent the noodles from wilting and soft.
3. Add tomatoes, basil and parmesan cheese. Cook for 1 minute. Turn off the heat.
4. Use capitals to serve noodles on serving plates.
5. Heat the remaining "broth" in the frying pan. Mix the cornstarch and cold water in a bowl, stir and pour into the pan. Cook until the stock thickens, about 1 minute. Sip and add salt to taste.
6. Pour the sauce over the zucchini noodles. Sprinkle the remaining basil leaves and parmesan cheese. Sajkan immediately.

2. Stir-fried carrot noodles with chicken

• Cooking time: 40 minutes
• Number of servings: 4 servings

Ingredients:

• 700 grams of skinless fillet chicken thighs, diced
• 2 tsp vegetable oil and 2 tbsp; Separate
• 1 tsp sesame oil
• 2 tsp cornstarch
• 1 tsp sugar or honey
• 1 1/2 tsp soy sauce, and 1 tbsp; Separate
• 1/2 tsp chili powder
• 5 slices of ginger
• 6 medium-sized carrots, peeled; thinly slice the noodle shape or use the spiralizer
• 2 pieces of leaf onion, cut into 5 cm pieces
• 2 tie a large baby spinach

How to make:

1. In a large bowl, add the chicken pieces, 2 teaspoons of vegetable oil, sesame oil, cornstarch, sugar or honey, soy sauce, and chili powder. Stir evenly together and lend it for 30 minutes.
2. Heat 2 tablespoons of vegetable oil on a medium pan. Add ginger, saute 1-2 minutes until fragrant and slightly crispy. Add chicken. Let stand for 1 minute until 1 side of the chicken changes color. Then stir.
3. Add carrot noodles. Saute for 1-2 minutes, add the remaining soy sauce and scallion. Saute for 1 minute. Enter the baby spinach.
4. Mix well for a few seconds until the spinach withers. Serve it.

3. Sweet potato pasta butter sauce

• Cooking time: 15 minutes
• Number of servings: 4 servings

Ingredients:

• 2 medium orange sweet potatoes, peeled skin; thin slices like noodles, or use spiralizer
• 5 garlic cloves, finely chopped
• 3 tablespoons butter, separate each one
• 1 tsp chili powder
• 125 ml of vegetable broth or chicken broth
• Big red chili, remove seeds, thinly sliced
• Sesame seeds and basil leaves, for garnish

How to make:

1. Melt 1 tablespoon butter on a frying pan. Add sweet potato noodles, stir-fry for 1-2 minutes until soft but still crisp. Lift and let stand.
2. Still in the same pan, melt the remaining butter and add the garlic and chili powder. Saute for 2 minutes, then add the broth and let stand for 2 minutes until the sauce thickens.
3. Add the sweet potato noodles back to the pan. Mix well and cook for 3 minutes. Sweet potato noodles should still be aldente.
4. Use the capitizer to serve sweet potato noodles on a serving plate. Sprinkle the sesame seeds and basil leaves. Serve immediately.

4. Salad noodles carrot sauce, ginger beans

• Cooking time: 15 minutes
• Number of servings: 4 servings

Ingredients:

1. For carrot paste:

• 5 large carrots, peel the skin and thinly slice like noodles (can use spiralizer or mandolin)
• 50 grams of cashews or peanuts, roasted and chopped roughly
• Basil leaves to taste, finely chopped

2. For ginger bean sauce:

• 2 tablespoons of original peanut butter
• 4 tbsp of coconut milk
• 2 tablespoons of soy sauce
• A pinch of chili powder
• 1 segment of ginger, peel and grate
• 1 tablespoon of lime juice
• Salt, for flavoring

How to make:

1. In a small bowl, mix all the ginger sauce ingredients together. Stir well.
2. In a large bowl, place carrot noodles. Pour the ginger sauce over the noodles, and mix well.
3. Serve with a sprinkling of basil and basil leaves.