My sister got me red and green capsicums, cauliflower, and a canned of baby corn from the community box near her. I bought carrots, porcini, and zucchini though not on sale as I wanted mixed vegetables dish to go for a couple of days. As it is a freezing day, I decided to have my favourite noodles soup: Shin ram yun instead of rice.

“Zucchini and carrots are nutritious vegetables: zucchini is a green summer squash that supports gut health, eye health, and blood sugar stability, while carrots are root vegetables rich in Vitamin A and beta-carotene, promoting eye health, skin vitality, and providing potassium and Vitamin K.”

“Cauliflower, red and green capsicums are nutritious vegetables. Cauliflower is rich in fiber, vitamin C, and K, supporting digestion, immunity, and bone health with low calories. Red capsicum offers about double the vitamin C and more antioxidants than green capsicum, benefiting skin, eye, and immune health, and has higher folate. Green capsicum provides dietary fiber and vitamin C, contributing to gut health and weight management.”

“Canned baby corn is immature corn harvested early, packed in water or brine, and ready to eat. It’s low in calories and carbohydrates, supporting healthy digestion while providing essential nutrients like vitamin C, vitamin A, potassium, and iron. Convenient and long-lasting, it requires no prep before use.”

Thank you, God for providing my sister to get me some food. Glad that I have food that are healthy and certainly warmed me up with my favourite noodles. Let’s cook!!!

Ingredients

Mixed vegetables 

6-8 carrots, cut into bite size
3 zucchini, cut into bite size
1 big and 1 small red capsicum, cut thin strips
1 large size cauliflower, florets
2 canned baby corn, wash and drain dry, cut into halves
2 boxes porcini, each 20 g (OPT)
150-160 ml vegetables stock
2 Tbs minced garlic
1 1/2 Tbs Shao Xing Chinese cooking wine (OPT)
oil
butter (OPT)
salt
pepper

Shin ram yun noodles

1 packet Shin ram yun
hot boiling water
fried shallots

Method

Mixed vegetables 

Place a bowl with hot boiling water. Add porcini and soaked it for 30 minutes. Cut the big pieces to bite sized when they are softened. Then drain and reserved the water. Meantime, heat oil and butter in a big saucepan until hot. Then add garlic cooked until fragrant about 1 minute.

Add carrots, vegetables stock, and cauliflowers cook for about 3-4 minutes until soft. Next add in zucchini and capsicums cook until tender about 2-3 minutes. Lastly, add in baby corn, porcini and cook about 3 minutes.

Pour Shao Xing Chinese cooking wine, Strained the porcini water with a sieve, and stir to mix well for 1-2 minutes. Season with salt and pepper to taste. Enhance the vegetables at the end of cooking with 1 Tbs oil (OPT). Once vegetables are cooked transfer to a big serving plate. Keep warm.

Shin ram yun noodles

Put kettle on. Empty the shin ram yun noodles packet and condiments that come with it into bowl with a plate at the bottom for easy to carry later out of microwave. When water is boiled, pour enough water into the prepared bowl.

Carefully place it into microwave and cook the noodles 5-7 minutes until cooked. When done cooking, carefully bring out the plate and bowl. Spoon enough of mixed vegetables onto the noodles, stir around to mix well. Enjoy with a cup of hot tea!!!

https://helenscchin.com/2021/08/18/shin-ram-yun-noodles-with-mixed-vegetables/

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