Clearing my freezer, I discovered I still have some leftovers Eggplant okra and tofu pok curry that I had made a week ago. I have eaten the tofu pok. The curry has only eggplant, okra and green bean. Then I bought ready cut cauliflower and carrots. I have 2 more shin ram yun noodles. Best finished off before getting a new batch.

Google: “Okra is a fruit, though it is eaten as a vegetable. The light green seed pods are cooked whole or sliced, so preparation is extremely easy, and it can be cooked in so many ways. However, choosing the right cooking method, such as frying, grilling, sautéeing, and pan-roasting, can reduce or prevent it from becoming slimy. Grocery stores in the U.S. typically sell fresh okra by the pound during the summer months when it’s in season. It’s pricier in the winter months when it’s imported.”

Google: “Eggplant, also known as aubergine, is a fruit from the nightshade family (Solanaceae) that is typically grown for its edible fruit, which is often purple, spongy, and absorbent, and is used in various cuisines as a vegetable. Eggplants are a source of fiber and antioxidants, and can be a good addition to a healthy diet. “

Google: “Green beans, also known as string beans or snap beans, are the young, tender, unripe pods of the common bean plant (Phaseolus vulgaris), harvested and eaten before the seeds inside fully mature. Green beans are a good source of vitamins, minerals, and fiber. Green beans are a low-calorie food that is rich in vitamins C and K, as well as folate.”

Google: “White cauliflower is the most common colour of cauliflower, having a contrasting white head (also called “curd”, having a similar appearance to cheese curd), surrounded by green leaves. It’s high in vitamins C and K, and is also a good source of folate, which supports cell growth and is essential during pregnancy. Cauliflower is fat-free and cholesterol-free. And it’s low in sodium.”

For you, you have to cook the curry first. The link is below. My simple lunch is curry noodles that is comforting, healthy and spicy delicious. Let’s cook!!!

Ingredients

1 packet shin ram yun noodles
4 cauliflower, florets
5 carrot slices
eggplant okra and tofu pok curry, leftovers without tofu pok inside
water

Ingredients

Thawed the leftovers curry. Put kettle on. Once thawed, pour into a pot. Bring it to simmer for about 5 minutes. Once water boiled, parboiled cauliflower florets and carrots for about 5 minutes. Drain and set aside.

Open the shin ram yun noodles and it’s condiments. Add noodles and condiments into the simmering curry. Cook the noodles until softened and cooked for about 6-7 minutes. In the last 2 minutes, add the cauliflower florets and carrots. Stir to mixed well.

Once done cooking all. Spoon the noodles, vegetables and curry onto bowl. Enjoy!!!!

https://helenscchin.com/2023/04/09/shin-ram-yun-vegetables-curry-noodle-soup/

The original link for Eggplant okra and tofu pok curry:

https://helenscchin.com/2021/11/18/eggplant-okra-and-tofu-pok-curry/

#helenscchinrecipes
#asianculinarycurrynoodles
#cookingforthefun
#foodiesplus