Dish of the week

Not too long ago, I wrote about how to dress up instant noodles to make it more nutritious and fit to serve to the guests. Since we are leaving tomorrow for Montreal, I decided to use whatever left-over vegetable I had and concoct another version of what I presented here before. This time I mixed red onions, garlic, ginger, green beans, snow peas, cherry tomatoes, green onions, celery, grated carrots, thinly-sliced new potatoes, some crab meat, a hefty dose of curcuma and a bit of cayenne pepper. The result was very tasty and certainly nutritious! I’m following the Japanese rule that a healthy diet should include at least 30 ingredients/day…


noodles 2