Veggie Light Soup Noodles
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Room for Balance Improvement (0 - 44)

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Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

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What is the energy content breakdown?
31 11.4g / 31%
52 42.5g / 52%
17 14g / 17%

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Enjoy this balanced cuisine made with tasty, nutritious, and affordable local ingredients

Did you know that adding vegetables and herbs at the end of cooking helps to retain their vibrant colours, flavour, crunchiness, and important nutrients?

Enjoy your meal with orange, pineapple, pawpaw, or other fruits high in Vitamin C, to help your body use more iron from the meal. #livestrongwithiron

Great News! This dish has a sufficient amount of oil and salt for a balanced and delicious meal, you don’t need to add more!

Veggie Light Soup Noodles

(1)
46 Min
Intermediate

Recipe Variants

.

Nutrition Value

Carbohydrates
42,54 g
Energy
320,02 kcal
Total fat
11,41 g
Fiber
6,68 g
Protein
14 g
Saturated Fats
2,71 g
Sodium
1071,21 mg
Sugars
8,74 g
Information per serving

Ingredients

6 Portions

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

,

ingredient_quantity
recipe ingredient
2 
Beetroot (Cooked)
1  Medium
Carrot (Diced)
3 
Fresh Tomatoes
2 
Fresh Pepper
10 
Green Beans
0.25  piece
Leek
1  tsp
Garlic (Chopped)
4  Cloves
Garlic (Chopped)
1 
Onion (Chopped)
2  tbsp
Shrimp powder
100  g
Spaghetti
1  bunch
Spinach
2 
MAGGI Shrimp
1.5  mL
Water
1  tbsp
Curry Powder
2  tbsp
Vegetable Oil
2  Mediums
Sweet Potatoes
2  pieces
Boneless and skinless chicken breast (cut into 1 inch cubes)
1  tbsp
Black Pepper powder
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Tips & Tricks

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Instruction

46 Minutes

  • Step1

    1 Min
    Clean and cut the vegetables: leek into round, cooked beetroot, carrot, potatoes into chunks and slice the green beans.

  • Step2

    12 Min
    Clean and slice the chicken breast and season with the curry. Heat the oil in the saucepan and stir fry the chicken till golden brown.

  • Step3

    10 Min
    Blend the vegetable: onion, tomatoes, ginger, garlic, fresh pepper, a spoon of black pepper (shito), 1 MAGGI Chicken. Add the mixture to the pan and cook for 10 minutes.

  • Step4

    23 Min
    Add water, 1 MAGGI Chicken, cut vegetables: leek, green bean, carrot, potatoes and bring to boil for 20 minutes. Add the beetroot and allow to simmer for 3 minutes.
Veggie Light Soup Noodles

Step1 of 4

Clean and cut the vegetables: leek into round, cooked beetroot, carrot, potatoes into chunks and slice the green beans.

Veggie Light Soup Noodles

Step2 of 4

Clean and slice the chicken breast and season with the curry. Heat the oil in the saucepan and stir fry the chicken till golden brown.

Veggie Light Soup Noodles

Step3 of 4

Blend the vegetable: onion, tomatoes, ginger, garlic, fresh pepper, a spoon of black pepper (shito), 1 MAGGI Chicken. Add the mixture to the pan and cook for 10 minutes.

Veggie Light Soup Noodles

Step4 of 4

Add water, 1 MAGGI Chicken, cut vegetables: leek, green bean, carrot, potatoes and bring to boil for 20 minutes. Add the beetroot and allow to simmer for 3 minutes.

Recipe PDF

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j jay

love it

j jay

asd>"

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