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Since the dawn of education, students have been ensuring there’s a solid supply of noodles in the pantry. They’re affordable and filling, sure, but with a few key additions, they can be super nutritious too.
According to Deakin University Bachelor of Food and Nutrition Sciences/Bachelor of Commerce graduate Desi Karandaglidis, ginger is an essential inclusion in your noodle dish. ‘This superfood is anti-inflammatory, prevents cancer and can help to fight infections,’ she says. As a handy bonus, it’s incredibly affordable.
Throw in some garlic if you feel a cold coming on. It can help to combat illness as well as reducing blood pressure and improving cholesterol levels. Finally, add some chopped carrot. It’s rich in vitamin A and helps to strengthen eyesight, which is important if you’re spending a lot of time in front of the computer studying.
1 packet of 2 minute noodles
1 carrot, cut into matchsticks
1 red chilli, deseeded and chopped
1 thumb-sized piece of fresh ginger, finely chopped
2 garlic cloves, finely chopped
1tbsp sunflower oil
100g sugar snap peas
handful of beansprouts
2tbsp soy sauce
1tsp white vinegar
1) Cook the noodles according to pack instructions and drain.
2) Chop chilli, ginger, garlic and carrot and set aside.
3) Heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot and sugar snap peas over a high heat for two to three minutes.
4) Add noodles to the pan with the bean sprouts, then stir-fry for two minutes.
5) Mix together the soy sauce and vinegar, stir into the pan, then cook for one or two minutes.
6) Sprinkle the red chilli over the top to serve.
7) Divide between individual plates or bowls and serve immediately.
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