Eating healthily should be a priority for all Australians, but knowing what to cook can be a challenge. Thanks to the Heart Foundation, these tasty noodles will keep your heart healthy.
1 tablespoon olive oil
6 spring onions, trimmed and chopped
300g pumpkin, peeled and seeds removed, grated
1 cup no added salt/salt reduced sweet corn kernels
1.5 litres stock (see notes)
300g instant vermicelli or Hokkien noodles (see Tip)
2 cups bean shoots
2 tablespoons salt reduced soy sauce
1 teaspoon sesame oil
Heat the oil in a large saucepan over medium-high heat.
Add the onion, pumpkin and corn. Using the wooden spoon, stir the vegetables over the heat for 2–3 minutes.
Add the vegetable stock. Put the lid on the saucepan and bring the mixture to the boil over the heat.
Add the noodles and cook without the lid on the pan for 3 minutes.
Carefully remove the pan from the heat (smaller children will need help from an adult for this).
Stir in bean shoots, soy sauce and sesame oil.
Serve at once in small bowls or heatproof cups with spoons. Alternatively allow to cool and serve as a salad.
Homemade natural vegetable stock with no added salt is preferred, however you can buy salt-reduced stocks from supermarkets and delicatessens if you have limited time.
Avoid using instant noodles that have been fried to ensure there is no unnecessary fat content and avoid the flavour sachets which are high in salt.
With thanks to the Heart Foundation, to view more recipes visit //www.heartfoundation.org.au