My quick meal, whether on weekends or weekdays, is often shin ram yun noodles with leftovers or store-bought food, like kim chi from Costco and spinach with beef balls that I bought on sale and cooked only spinach yesterday.

“Kim chi is a traditional Korean fermented dish, primarily made with napa cabbage and seasoned with garlic, ginger, and chili powder. It is rich in probiotics, fiber, vitamins, and minerals, with benefits: improved gut health, reduced inflammation, lower cholesterol, and better blood sugar regulation. The probiotics support gut health, aid digestion, and enhance nutrient absorption. Some studies indicate it may lower LDL cholesterol and support heart health, while its ingredients contain antioxidants that protect against cell damage. Kim chi may aid in weight management but can be high in sodium, so low-sodium options are recommended.“

“Chinese spinach is rich in vitamins A, C, and K, and minerals like iron and potassium. It supports the immune system, promotes healthy vision, aids digestion, and helps prevent anemia. Additionally, it contains dietary fiber for digestion, plant-based iron for haemoglobin production, and is a good source of vitamin K for strong bones, while potassium and magnesium help regulate blood pressure and support heart function.”

“Beef balls, made from ground beef and seasoned with various ingredients, can be prepared in different cuisines. They are a complete protein source, providing essential amino acids, B vitamins, especially B12, and zinc, which support health and immune function. Additionally, they offer iron, crucial for preventing anemia, and can easily be added to various dishes, making them a convenient and nutritious option.”

My simple healthy meal is healthy, and delicious. Let’s cook!!!

Ingredients

Chinese spinach

2 bunches Chinese spinach, stems removed wash and cut to bite sized
1 1/2 Tbs minced garlic
2 Tbs Shao Xing Chinese cooking wine
1 Tbs light soy sauce
1 Tsp dried baby anchovy, rinse and pat really dry on paper towel
salt
pepper

Shin ram yun, kim chi and beef balls

1 packet shin ram yun
5 beef balls, cut halved
kim chi
hot water

Method

Chinese spinach

Preheat the wok on medium heat. Add 1 Tbs oil, swirling it in the wok to coat the wok about halfway up the sides. When the oil is hot, add dried baby anchovy, be careful, oil will splatter. Toss around until its fragrant and crispy about 1-2 minutes.

Now add some more oil, and then minced garlic. Ciik for 25 seconds until the garlic is aromatic. Then add spinach, Shao Xing Chinese cooking wine, and light soy sauce. Cook until the leaves are wilted, 3-5 minutes. Season with salt and pepper to taste. Spoon on to serving plate.

Shin ram yun, kim chi and beef balls

Pour hot boiling water Open and empty the shin ram yun noodles packet and condiments onto a deep bowl. Place the halved beef balls into the bowl. Pour enough of hot water into the prepared noodles and beef balls.

Place the bowl on top of a plate and put into microwave. Microwave for 5-6 minutes until beef balls puffs up and noodles are softened. Removed from microwave, and add in overnight cooked spinach for me; cook a further 1-2 minutes to warmed up the cooked spinach.

Removed from microwave, add in kim chi. Serve immediately with a cold Tsingtao beer. Enjoy!!!

https://helenscchin.com/2016/10/11/shin-ram-yun-noodles-with-kim-chi-spinach-and-beef-balls/

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