Bought a packet of five individual har mee noodles soup, square flat fish cakes, tofu pok on sale. Got leftovers sliced mushrooms and spinach and rocket leaves. This har mee instant noodles soup is my second favourite noodles soup that I will never get tired of eating. I would add any available garnish ingredients to go with.
“Har Mee instant noodles, particularly Ibumie Penang HarMee, are a popular Malaysian-style noodle known for their rich and spicy broth made from shrimp powder and seafood extract, mirroring the traditional flavours of Penang street food. They contain high levels of sodium and palm oil and should be consumed in moderation. Ingredients include wheat, shrimp, and soybean.”
“Tofu pok (or tau pok) are deep-fried bean curd cubes or triangles, popular in Southeast Asian and Chinese cuisines due to their crispy exterior and absorbent interior. They excel at soaking up flavours and are commonly used in dishes like laksa and curry. A rich source of plant-based protein, they provide essential amino acids, iron, and calcium, making them beneficial for bone health and heart health. Though higher in fat and calories than fresh tofu, they serve as a nutritious meat substitute in vegetarian and vegan meals. Tofu pok should be refrigerated and used within a few days or frozen for longer storage.”
“Sliced mushrooms, such as button, cremini, or portobello, are convenient, low-calorie, nutrient-dense foods rich in vitamin D, selenium, and potassium, offering health benefits like reducing inflammation and boosting immunity. They provide 100% of daily vitamin D needs when exposed to UV light, support bone health, and help lower blood pressure. Substituting mushrooms for meat can promote fat loss and heart health, while they may also reduce cognitive impairment with age and are rich in B vitamins and phosphorus.”
Glad to have healthy ingredients to go with instant Har mee. My simple dinner is satisfying and delicious. Let’s cook!!!
Ingredients
1 packet har mee instant noodles soup
6-8 pieces flat fish cakes
4 tofu pok
some sliced mushrooms
some spinach and rocket leaves
water
Method
Thawed fish cakes and tofu pok if in freezer on bench top for about 10-15 minutes. Put kettle on. Place a plate under the bowl for easy to carry out later from microwave. Open and empty the har mee and condiments into the bowl. When the fish cakes and tofu pok are thawed. Place them along with Har mee and condiments.
When water is boiled, pour enough water into the prepared bowl. Microwave the noodles and everything for 5-7 minutes. Open the microwave door and now add in mushrooms along with spinach and rocket leaves. Gives a couple of stirs and then put back into microwave; microwave for a further 1-2 minutes until spinach and rocket leaves are wiltered.
Open the microwave door and carefully using mittens to bring out from microwave. Serve immediate with a glass of white wine. Enjoy!!!
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