Tasty and healthy noodles for Ramadan

In the month of Ramadan, prepping food for iftar or sehri is a challenge on its own. Especially when you have to keep in mind that you are preparing food that promotes a healthy diet for children. Why go for intricate and complex recipes when Instant noodles are the answer for adults and children alike? An easy, tasty, and healthy snack which can be prepared for all age groups. Free of tasting salt (MSG), Chopstick Instant Noodles of Square Food and Beverage Limited comes in three varieties — Yummy Masala, Deshi Masala, and Masala Delight, which is their latest addition. 

These instant noodles are best for children as the seasoning packs are full of healthy ingredients making it perfect to have during iftar or sehri!

A variety of food can be prepared using noodles. They are often easy to cook and saves time. The following are some recipes that uses Chopstick Instant Noodles.

CHEESY NOODLES NUGGETS

Ingredients

1 cup boiled Chopstick Instant Noodles (Masala Delight)

½ cup grated processed cheese

½ cup boiled and coarsely crushed sweet corn kernels

¼ cup finely chopped spring onions

¼ cup finely chopped onions

2 tsp finely chopped green chilli

¼ tsp freshly ground black pepper

Salt to taste

Bread crumbs, for rolling

Oil for deep frying

Method

Combine all the ingredients in a deep bowl and mix well. Divide the mixture into 10 equal portions and shape each portion into a flat round nugget. Roll each nugget in bread crumbs until it is evenly coated from all the sides. Heat oil in a pan, deep fry a few nuggets at a time until they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve hot with sauce.

CHICKEN NOODLE SOUP

Photo: Sazzad Ibne Sayed

Ingredients

250g chicken breast

800ml chicken stock

1 cup Chopstick Instant Noodles (Masala Delight)

1 tsp chopped fresh ginger

1 garlic clove, finely chopped

2 tbsp sweet corn

2-3 mushrooms, thinly sliced

2 spring onions, shredded

2 tsp soy sauce, plus extra for serving

Mint or basil leaves and a little shredded chilli, to serve

½ tsp kosher salt

10 whole black pepper corn

Method

Pour the stock into a pan and add chicken, ginger, garlic, and pepper corn. Bring to the boil, then reduce the heat, partly cover and simmer for 20 minutes until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, corn, mushrooms, kosher salt, half the spring onions, and soy sauce. Simmer for 3-4 minutes until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs, and chilli shreds if using. Serve with extra soy sauce for sprinkling.

SHRIMP WRAPPED IN NOODLES

Ingredients

5 king shrimps

¼ cup lemon juice

2 clove garlic mashed

¼ finely chopped onions

Some coriander leaves, chopped

A pinch of salt

Red chilli powder, according to taste 

A pinch of pepper

For the sauce —

¼ cup lime juice

2 tsp fish sauce

½ tsp garlic

1 tsp chopped coriander

½ tsp chilli

¼ tsp pepper

Salt and sugar to taste

For wrapping —

1 packet Chopstick Instant Noodles (Masala Delight), boiled

Satay sticks

Oil for frying

Method

Marinate the shrimps in lemon juice, red chilli, salt, pepper, coriander, onions, and garlic. Let it marinate for a couple of minutes. Now, make the sauce, mixing all the sauce ingredients. Dip the boiled noodles into the sauces. Pierce the shrimps with the satay sticks through the back of its tail. Wrap these with the noodle strands. Heat oil in a pan, deep fry them until brown.

Food & Styling: RBR