Healthy Pasta Recipes

Healthy Pasta Recipes

Healthy Chicken wwRwa.mnehnf.cBoowml.my

Ingredients 2 egss 4 cups chicken broth, low sodium 1½ tsp NHF soy sauce, reduced sodium 2 chicken breast fillets, boneless and skinless (approx. 5-6 oz. each) 6-8 oz. ramen noodles* (or thin spaghetti) 1 cup sliced cabbage 1 cup shredded carrots y2 green onions, chopped hot chili oil- to taste ** (or sriracha) .nhf.com.mPreparation • For the Almond Dressing: Blend all ingredients until smooth. • For the salad: Add all ingredients but crushed almonds to wand serve. a large bowl and toss to combine, then drizzle the almond w• dressing over top and toss again. Top with crushed almonds wcabbage doesn’t get soggy. This will last for 4-5 days in the If you are planning to eat later, leave the dressing on the side and pour it over when you are ready to eat so that the refrigerator. • Return shredded chicken to broth. Add ramen noodles to pot with broth and shredded chicken. • Cook noodles according to time indicated on package (approx. 3-5 min.) Add additional chicken broth or water as necessary. Add salt/pepper to taste. Peel and halve eggs, set aside. • Remove soup from heat . Add cabbage and carrots. Serve immediately. Garnish with one egg half and chopped green onions. Drizzle chili oil according to taste.

Healthy Beef Ramen Noodles www.nhf.com.my

Ingredients 1 tbsp. NHF Coconut Oil 1 large onion chopped 1 red bell pepper chopped 1/2 head broccoli cut into florets 1 lb. ground beef 6 oz NHF Ramen Noodles NHF Himalayan Sea Salt and NHF Pepper to taste Sauce y1/4 c. NHF Soy Sauce .m1 tbsp. NHF Brown Sugar 1 tbsp. apple cider vinegar .nhf.com2 tsp. sriracha 1 clove garlic minced 1 scallion (chopped) wPreparation w• In a large skillet over medium heat, heat oil. Add onions, peppers, and broccoli and cook until tender, 5 minutes. wRemove from the pan. • Add ground beef, season with salt and pepper, and cook until no longer pink, 5 minutes more. Drain fat and return vegetables back to the skillet • Make sauce: Whisk together soy sauce, brown sugar, apple cider vinegar, Sriracha, and garlic. • In a medium saucepan, bring water to a boil. Add cooked ramen noodles and cook until tender, 2 minutes. Drain. • Add cooked ramen noodles to skillet and pour over sauce. Toss until completely combined. Taste and season with more salt and pepper, if necessary. Then garnish with scallions and serve.

Jad.enhNfo.coodlmes.my(Vegan Soba Noodles) wIngredients w8 ounces dry NHF Binchotan Soba Noodles w1 small bunch asparagus -8 ounces 4 ounces snow peas 1 small bunch broccoli or NHF Mung Beans -8 ounces 8–16 onces edamame ( shelled) 8 ounces baked tofu ( or seared tofu, pressed tofu, or sub chicken breast) 3–4 generous handfuls baby spinach- 4 ounces, more to taste 3 scallions- sliced Optional garnishes -toasted NHF Sesame Seeds, avocado, cilantro, sprouts

Ingredients Sesame Ginger Dressing 1/3 cup NHF Olive Oil 2 tablespoons sesame oil 1/3 cup NHF Soy Sauce ¼ cup rice wine vinegar 3 tablespoons NHF Brown Sugar 1 tablespoon chili sauce 2 tablespoons finely chopped ginger 3 fat cloves garlic- finely minced .myPreparation .nhf.com• Bring a large pot of salted water to boil for the pasta and cook pasta according to directions • Make the Sesame Ginger dressing by stirring the ingredients together in a medium bowl. wedamame) for 1-2 minutes, until they turn bright green. Drain • During the last couple minutes of cooking the pasta, add any veggies that need a quick blanching directly into the boiling wand rinse with cold running water until chilled. Drain well and pasta water (broccoli, mung bean, asparagus, snow peas, wplace in a large bowl. • Pour dressing over top and add tofu ( or chicken) and baby spinach, a handful at a time, tossing everything together well. Toss in the scallions. Taste, adjust salt and heat ( add more chili paste if you want). • Serve in bowls with optional garnishes.

Kung Pao Chicken Noodle Bowl www.nhf.com.my

Ingredients For the chicken marinade, Chicken - 1 lb, boneless and skinless, cut into bite-sized pieces NHF Soy Sauce - 1 tbsp Rice vinegar - 2 tsp Corn starch - 1 tbsp Ground NHF Pepper - ¼ tsp For the sauce, Sesame oil - 2 tsp yNHF Soy Sauce - 1 tbsp Rice vinegar - 1 tbsp .mChicken stock or water - 3 tbsp Corn starch - 1 tsp .nhf.comNHF Brown Sugar - 1 tsp Ground NHF Pepper - ½ tsp For the stir fry and noodle bowl, NHF Noodles - 4 oz wNHF Olive Oil - 2 tbsp, divided Button mushrooms - 4 oz, sliced wBroccoli florets - 1 cup wScallions - 3 stalks, sliced Garlic - 3 large cloves, thinly sliced Ginger - 1 tsp, grated Whole dried red chilis - 6-8 NHF Almond (Dry) - ¼ cup NHF Sesame Seeds - to garnish Cilantro leaves - to garnish Lime wedges - to serve

Preparation Marinating Chicken: • Mix the chicken marinade ingredients together. Set this aside for 10-15 minutes while you prep the other ingredients. Sauce: • Mix the ingredients for sauce together in a small bowl. Set this aside. y• Stir fry & Noodle bowl: .mrinse under cold water to stop the cooking process. Prepare noodles as per package instructions. Set aside. You can toss cooked noodles with a few drops of sesame oil and .nhf.com• Heat 1 tbsp oil in a large wok or skillet with high sides. Shake off excess marinade from chicken and add to the pan. Fry on all sides till the chicken is cooked through, 4-5 minutes. Add vegetables and toss around till tender-crisp. Remove chicken and vegetables to a plate or bowl. wadd white part of scallions, garlic and ginger and stir fry for a • Heat 1 tbsp olive oil and add red chilies. Stir fry for a few seconds till they begin to change color but are not burnt. Now w• wfew seconds till fragrant. Return chicken and vegetables to pan. Add sauce and toss everything to coat with sauce. Quickly stir in roasted peanuts and cooked noodles. • Serve hot sprinkled with green parts of scallions, sesame seeds, fresh cilantro leaves and lime wedges on the side. NOTES: • 1. Use shrimp or strips of beef instead of chicken. You can also use tofu for a vegetarian or vegan version.

RSaems.anemnhefN.cGooaomrdllie.cms yIngredients 2 3 Ounce NHF Ramen 2 Teaspoons Sesame Oil 2 Cloves Garlic, Minced w1/4 Cup NHF Soy Sauce w1 Teaspoon NHF Brown Sugar w2 teaspoons Sriracha Preparation • Cook the NHF Ramen. Drain and set aside. • Heat the sesame oil in a small skillet or saucepan over medium heat. • Cook the garlic, stirring constantly for 2 minutes. • Remove the pan from the heat and whisk in the NHF Soy Sauce, NHF Brown Sugar, and sriracha until combined. • Toss the NHF Ramen with the sauce. • Garnish with green onions if desired.

15 Minute Vegan Pad T.hmaiyIngredients 3 tablespoons lime juice .nhf.com3 tablespoons NHF Brown Sugar 1/4 cup vegetable broth 2 tablespoons rice wine vinegar 1 tablespoon NHF Soy Sauce 1 teaspoon chili paste w 1 tablespoon peanut butter 1 tablespoon oil w 8 ounces NHF Brown Rice Ramen w 6 ounces spinach leaves 8 ounces tofu, pressed and drained 1/2 cup peanuts, chopped 1/4 cup chopped cilantro 1 scallion, chopped

Preparation • Whisk together the lime juice, brown sugar, vegetable broth, vinegar, soy sauce, chili paste and peanut butter until smooth. Set aside. • Bring a pot of water to a boil. Add the ramen and cook until just al dente according to package directions. • While the water is coming to a boil, drain and press the tofu, removing as much water as possible. Heat the tablespoon of oil in a cast iron skillet (or other skillet) over medium heat. Crumble in the tofu directly into the pan and stir, breaking up .my• the tofu as much as possible. Cook until very dry and most moisture is gone, about 5-7 minutes. Add the cooked ramen, spinach and pad thai sauce to the skillet. Toss for 3-4 minutes until warmed through and spinach .nhf.comthe ramen and spinach. is wilted. The sauce should have reduced and thickened with • Stir in the peanuts, cilantro and scallions. Divide onto plates and serve immediately. • In a bowl, toss together the cubed chicken, 1 tablespoon of corn starch, black pepper, and garlic. w• wmedium-high heat. w• Heat the olive oil in a large skillet or wok and once hot, add the tossed chicken. Stir-fry in the skillet for 7-8 minutes over In the meantime, whisk together the sauce ingredients in a small bowl and prepare your veggies. • After the chicken has cooked 7-8 minutes, add the sauce, the other 1 tablespoon of corn starch, veggies, and cashews to the skillet. • Reduce the heat to low and stir-fry for another 5-8 minutes until the veggies soften and the chicken is thoroughly cooked through. • Serve with white rice, and more chopped scallions and cashews, if desired.

Cold Sesame Noodles with Spiralized Vegetables Ingredients y4 oz whole wheat spaghetti .muncooked .nhf.com1 medium-sized zucchini spiralized 2 large carrots spiralized or shredded 2 cups chickpeas 19 oz can, drained & rinsed wgreen onions to garnish NHF Black Sesame Seeds to wgarnish wFor Almond Butter Sauce: 1/4 cup almond butter 1 teaspoon finely grated ginger 1 clove garlic minced 2 tablespoons soy sauce 3 tablespoons rice vinegar 1 tablespoon sesame oil 1 tablespoon maple syrup 1 teaspoon lime juice 1/2 teaspoon NHF Chili Flakes

Preparation • Cook pasta according to package directions. Rinse under cold water and set aside to cool completely. • Portion out pasta, zoodles, carrot noodles and chickpeas between four 2-cup storage containers. Sprinkle with green onions and sesame seeds. • Stir or shake together all almond butter sauce ingredients, and divide amongst 2 oz storage containers. • Store in the fridge for up to 4 days. This recipe is not freezer-friendly. www.nhf.com.my• • Enjoy cold. Drizzle with the almond butter sauce and toss up before serving. Almond butter may be swapped with any other natural nut butter.

www.nhf.com.my Vegetarian Black Bean Pasta

Ingredients 8 ounces dry NHF Binchotan Soba Noodles 1 small bunch asparagus -8 ounces 4 ounces snow peas 1 small bunch broccoli or NHF Mung Beans -8 ounces 8–16 onces edamame ( shelled) 8 ounces baked tofu ( or seared tofu, pressed tofu, or sub chicken breast) 3–4 generous handfuls baby spinach- 4 ounces, more to taste 3 scallions- sliced Optional garnishes -toasted NHF Sesame Seeds, avocado, ycilantro, sprouts .mPreparation .nhf.com• Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat NHF Olive Oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. wwwto bean mixture and toss to combine. • Stir in NHF Black Beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add

Vegan Ramen wwwS.tnihr fF.croym.my

Ingredients 2 packages of NHF Ramen 2 tablespoons NHF Olive Oil 1 heaping tablespoon of finely chopped ginger 2 cloves of garlic finely chopped 2 green onions chopped and white and green parts separated 2 carrots peeled and sliced into rounds 1/2 head of broccoli cut into florets 1/2 a red pepper cubed 1/2 a zucchini chopped For the stir fry sauce ¼ cup plus 2 tablespoons vegetable stock y3 tablespoons NHF Soy Sauce .m1 ½ tablespoons molasses 1 tablespoon sriracha .nhf.com1 ½ teaspoons cornstarch Preparation w• • Put a pot of water on to boil for the NHF Ramen. Meanwhile, chop all your veggies and combine the ingredients for the stir fry sauce. wimportant to undercook the noodles as they will continue cooking When the water is boiling, add the NHF Ramen and boil just until the noodles separate but are still chewy – just a minute or so. It’s win the sauce. Drain and rinse with cold water to stop the cooking processes. Set aside. • Heat the NHF Olive Oil in a wok or large pan over medium-high heat. Add the ginger, garlic, and white and light green parts of the green onions. Fry, stirring constantly, for 10-15 seconds or until soft and fragrant but not browning. • Add the carrots and broccoli. Stir fry until beginning to soften. Add the red pepper and zucchini and continue stir frying until all the veggies are crisp-tender. • Add the NHF Ramen to the pan and pour in the sauce. Simmer, stirring, until the sauce is thick and covers the noodles and veggies. Stir in the green tops of the green onions and serve.

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Ingredients ¼ cup rice vinegar 2 tablespoons NHF Soy Sauce, more for serving ½ teaspoon toasted sesame oil 1 teaspoon grated ginger 1 garlic clove, grated ½ teaspoon maple syrup or NHF Honey y6 ounces NHF Binchotan Soba Sesame oil, for drizzling .m2 avocados, sliced .nhf.comSqueezes of lemon 2 cups blanched snap peas ¼ cup edamame 1 watermelon radish or 2 red radishes, very thinly sliced 1/4 cup fresh mint leaves NHF Chia Seeds w• wwPreparation Make the dressing: In a small bowl, combine the vinegar, NHF Soy Sauce, sesame oil, ginger, garlic, and NHF Honey. Set aside. • Bring an unsalted pot of water to a boil and cook the NHF Binchotan Soba according to package directions. Drain and rinse well in cold water. This helps to remove starches that cause clumping. Toss the NHF Binchotan Soba with the dressing and divide into 2 to 4 bowls. Squeeze fresh lemon juice onto the avocado slices and add to the bowls along with the snap peas, edamame, radish, mint, and sprinkle with NHF Chia Seeds. Drizzle with more NHF Soy Sauce or sesame oil, if desired.

.nhf.com.myRCalmeaenn &NoLoedalnes wIngredients ww1/4 cup NHF Soy Sauce 2 tablespoons NHF Shoyu Ketchup 2 teaspoons NHF Brown Sugar 1/4 teaspoon crushed NHF Chili Flakes 3 teaspoons NHF Olive Oil, divided 1 pound boneless chicken strips, cut into 1/2-inch strips 1 cup fresh broccoli florets 4 cups coleslaw mix 1 can (8 ounces) bamboo shoots, drained 4 garlic cloves, minced 2 packages (3 ounces each) NHF Ramen Noodles

Preparation • In a small bowl, whisk the first five ingredients until blended. In a large skillet, heat up 2 teaspoons of NHF Olive Oil over medium-high heat. Add chicken strips; stir-fry 2-3 minutes or until no longer pink. Remove from pan. • In same pan, stir-fry broccoli in remaining oil 3 minutes. Throw in coleslaw mix, bamboo shoots and garlic; stir-fry 3-4 minutes longer or until broccoli is crisp-tender. Stir in NHF Soy Sauce mixture and chicken; heat thoroughly. ythe NHF Ramen Noodles; add to chicken mixture and toss to • Meanwhile, cook noodles according to package directions, discarding or saving seasoning packets for another use. Drain www.nhf.com.mcombine.

wSwowbSa.neshNafo.mcooedmle.smy Ingredients NHF Soba Noodles NHF Soy sauce Sesame oil Rice vinegar Sugar NHF black pepper Toasted NHF sesame seeds (combination of NHF white and NHF black seeds)

Preparation • Bring a large pot of water to a boil and cook the NHF soba noodles for 4-5 minutes or just until tender, stirring occasionally so the noodles don’t clump. Drain in a colander and rinse well under cold water, tossing to remove the starch. • While the noodles are cooking, in a medium bowl, whisk together the NHF soy sauce, sesame oil, rice vinegar, sugar and NHF black pepper. Set aside. yCook, stirring, for 15 to 30 seconds or until fragrant • Heat a large skillet over medium high heat. Add the canola oil and heat until shimmering then add the chopped green onions. .m• .nhf.comthrough. Add the remaining minced green onion and half of the Add the soy and sesame mixture and cook for 30 seconds, Add the NHF Soba noodles and toss until the noodles are heated NHF sesame seeds. Garnish with the remaining seeds and wwwserve warm or at room temperature.

RamNeantuNroaoldles www.nhf.com.my

Ingredients 4 cups vegetable broth 4 cups water 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon ground ginger 1 tablespoon Sriracha hot sauce 9 ounces NHF soba noodles .myPreparation .nhf.com• Combine broth, water, soy sauce, sesame oil, ginger, and hot sauce in a pot; bring to a boil. • Add noodles to boiling broth mixture and cook until noodles are tender yet firm to the bite, 5 to 7 minutes. www•Transfer noodles to serving bowls and top with desired amount of broth.

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Ingredients 2-3 ounce packages of NHF ramen noodles,seasoning packet discarded 2 teaspoons sesame oil 2 cloves garlic, minced 1/4 cup soy sauce (Low Sodium is Best) 1 teaspoon NHF brown sugar 2 teaspoons Sriracha* .nhf.com.myPreparation • Cook the ramen noodles without the seasoning packet as directed on package. Drain and set aside. w• w• • Heat the sesame oil in a small skillet or saucepan over medium heat. Cook the garlic, stirring constantly for 2 minutes. Remove the pan from the heat and whisk in the soy sauce, brown sugar, and sriracha until combined. wN•• OTGTEoa:srnsMistohhreewnoiotrholedgslresesesnwririotanhciohtnhasecsiafnadubecesei.areddd.ed to desired level of heat. NOTE: • It is BEST to use low sodium soy sauce for this recipe. If your soy sauce is not low sodium, please adjust to taste. • This recipe serves 4 most of the time as a main dish, but can easily be doubled if you wish.

FVre.inremhdfi.Rcceoiclmlei .myIngredients 1/2 pack NHF Brown Rice Vermicelli (8 oz) w1 handful fresh bean sprouts w1 boneless & skinless chicken breast, cut into small pieces w(8 oz) 1 teaspoon cornstarch 4 tablespoons NHF Cooking Oil 3 cloves garlic, minced 3 stalks scallion, cut into 2-inch length SEASONING SAUCE: 4 tablespoons NHF soy sauce 1 tablespoon NHF sweet soy sauce 4 tablespoons water 1 tablespoon NHF sugar 3 dashes ground white pepper

Preparation • Soak the NHF rice vermicelli in warm water for 30 minutes or until they turn soft. Transfer the rice noodles to a colander to drain. • Rinse the bean sprouts with water and set aside to drain. • Lightly coat the chicken meat with the cornstarch. This step will tenderize the chicken. • Mix all the Seasoning Sauce ingredients in a small bowl. Set aside. yturn light brown. • Heat up a wok or skillet on high heat. Add the cooking oil. When the oil is heated, add the minced garlic. Stir-fry until aromatic or .m• .nhf.com• Add in the chicken and stir fry until the chicken turn white on the surface. Add the NHF rice vermicelli noodles and the Seasoning Sauce. Stir the rice noodles continuously to blend well with the sauce. • Continue to stir fry for 2-3 minutes or until noodles turn soft or no longer wet. wwNOTES • Add the bean sprouts and scallions. Stir-fry for another minute or until the bean sprouts are cooked. Dish out and serve immediately. w• You can substitute chicken with pork, beef, shrimp, other seafood such as squid and scallops. You can also combine a few proteins together. Once you master the techniques of stir-frying noodles, you can start experimenting with other noodles such as Chow Mein using egg noodles or Lo Mein noodles.

VegwaNn.noShoifdn.clgeoasmpo.mreyIngredients w2 tablespoon sesame oil w1 red pepper (sliced thinly) 4 cups shredded napa cabbage 2 cups sliced shiitake mushrooms (or cremini mushrooms) 1⁄2 onion (sliced thinly) 1 clove garlic (crushed) 1 teaspoon minced ginger 4 tablespoons tamari 4 tablespoons Shaoxing wine (or cooking sherry) 2.5 teaspoon NHF French Sea Salt 1 teaspoon NHF Turmeric Powder

Ingredients 1⁄4 cup water (or more as needed) 7 ounces NHF Brown Rice Vermicelli garnish green onion cilantro Preparation • Prepare noodles according to package directions and set aside. Use NHF Brown Rice Vermicelli and soaked the noodles in a bowl of warm water for 2 minutes and drained. y• • Heat a large wok to medium-high heat and add the sesame oil. While the wok heats up, prepare your vegetables. .mPowder. Stir fry the vegetables for 2-3 minutes. Add the red pepper, mushrooms, and onion to the wok along with the garlic, ginger, NHF French Sea Salt and NHF Turmeric .nhf.com• Add the napa cabbage to the wok and stir fry for another 2-3 minutes, or just until the cabbage has softened. • Add the Shaoxing wine (or cooking sherry), tamari, and water to the wok and reduce the heat to low. Add the drained noodles and toss to combine thoroughly. Garnish with green onions and cilantro and serve with your •wwwfavourite protein.

Chicken Fried wwwN.nohofd.cleosm.my

Ingredients Nappa cabbage or green cabbage carrots mung bean sprouts bok choy broccoli snap peas or snow peas green onions, for garnish NHF Organic Mushroom Toona Paste .myPreparation .nhf.com• Whisk together all the ingredients for the sauce. Measure out 1/2 tablespoon and drizzle over chicken in a separate bowl. • Prepare noodles according to package instructions and set aside. wgarlic and ginger and sauté for about 1 minute. Add cabbage and • Heat oil in a non-stick pan or wok over medium-high heat. Add chicken and stir-fry for 4-5 minutes or until lightly brown. Add w• wcrispy. carrots and cook for 1-2 minutes or until wilted but still slightly Stir in the noodles; give the reserved sauce a quick stir then pour over noodles. Use tongs to toss noodles to coat with sauce. Season with more salt, pepper or NHF Mushroom Toona Paste and add more water to thin out the sauce, as needed. • Stir in bean sprouts and green onions, stirring for 30 seconds to combine then dish out and serve hot topped with sesame seeds.

Easy Chicken Ramen www.nhf.com.my

Ingredients For The Soup: 1 tablespoon NHF olive oil 1 onion sliced 1 tablespoon fresh grated ginger root 4 garlic cloves pressed or finely minced 1 tablespoon chili garlic sauce 2 tablespoons oyster sauce 1 tablespoon fish sauce 1/2 cup low sodium soy sauce y1/4 cup rice vinegar .m4 ounces shiitake mushrooms stems removed and sliced 1/2 - 3/4 pounds baby bok choy sliced into quarters lengthwise .nhf.com1 pound boneless skinless chicken thighs 4 cups low sodium chicken broth 1 cup water 1-2 packages fresh NHF soba noodles* one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are wusually found in the produce section of the grocery store wFor The Ramen Egg** w4 eggs 1/4 cup low sodium soy sauce 1/4 cup rice vinegar 3/4 cup water Additional Toppings (Optional) sliced green onion cilantro chili garlic sauce sesame seeds lime wedges

Preparation • To Prepare The Ramen Egg: • Whisk together the 1/4 cup of soy sauce, • 1/4 cup of rice vinegar and • 3/4 cup water, set aside. Prepare an ice bath by filling a bowl with ice and water. Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully lower the eggs into the water using a slotted spoon or spider. Reduce heat if necessary to keep the water just barely boiling • Cook for 7 minutes, then remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ywith the marinade. Leave in the marinade for several hours or ice bath and gently peel (egg will be soft). Place peeled eggs .movernight. If keeping longer, discard the marinade and store in in the marinade and make sure they are completely covered .nhf.com• the refrigerator up to 3 days. Reheat the egg in the ramen broth (don’t leave in the broth very long before serving or the egg will overcook). To Prepare The Noodles: If using fresh noodles: Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain wwwthem, so I didn’t need to). and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on

Preparation • Set aside. (If using another type of noodle, follow package instructions) To Prepare The Soup: Heat a large pot or dutch oven over medium high heat. Add the onion and sauté until starting to soften, about 5 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don’t burn. Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring back to a simmer. When broth reaches a simmer, y• add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through and reaches a temperature of 165°F. .mRemove from heat and serve. To Serve The Ramen: In a bowl, Remove the chicken and shred it with two forks. Add it back to the broth along with the bok choy and cook for 3-5 minutes. .nhf.comsoup with ramen egg, sliced green onions, cilantro and sesame place a serving of noodles, then pour the soup over them. Top wwwseeds if desired.

Spinach-Ramen Noodle Soup with wwPwoa.nchhef.dcoEgmg.my

Ingredients 1 tbsp NHF olive oil 1/2 medium yellow onion finely chopped 6 cups chicken stock 1 clove garlic minced 1 tsp fresh ginger peeled and minced 1/2 tsp Kosher salt 6 oz NHF ramen noodles toss out the seasoning packet 1 cup fresh baby spinach 2 large eggs Sesame oil* for final drizzle Sriracha* optional... for topping off the soup .myPreparation .nhf.com• In a medium-sized skillet or pot, heat the oil over medium heat. Add the onion and cook until translucent, about 4 minutes. • Add the garlic and ginger and cook for another 2 minutes. Add the chicken stock and bring to a boil. Add the ramen noodles and ww• cook, stirring to break them apart, until they are tender, about 6 minutes (test one to make sure they are cooked to your liking). wcover, and turn off the heat. Lower the heat to medium and add the spinach and cook until wilted, about another minute. Crack 2 large eggs into the pot, • Let sit until the whites have set, about three minutes. (Or, you can poach the eggs in boiling water for three minutes...remove, and then add to the soup). • Divide between 2 bowls and top with a drizzle of sesame oil and a few dashes of Sriracha sauce.

Whole Grain Spaghetti Ramen www.nhf.com.my

Ingredients 1 pkg Whole Grain Whole Wheat Spaghetti 2 tbsp (30 ml) sesame oil 1 clove garlic, minced 6 cup (1.5 L) vegetable broth (no salt added) 4 tbsp (60 ml) soy sauce (low sodium) 1 tsp (5 ml) Chinese 5 spice powder 4 baby bok choy, cut in halves lengthwise 4 onion (green), thinly sliced 1 pkg roasted seaweed (5 g), cut in 1/2 inch strips 2 egg .myPreparation .nhf.com• Heat sesame oil in a large pot over medium heat. Add minced garlic and sauté for a few seconds until soft and translucent. Add broth, water, soy, 5 spice and stir until mixed. Reduce heat to low and let it slowly simmer as you cook the pasta and eggs. ww• • Fill a small pot with water and bring to a rolling boil. Gently add eggs and boil for 7 minutes for a soft yolk. If you prefer a harder yolk, boil for an extra minute. wbefore peeling. Remove from heat, drain and rinse with cold water immediately to stop the eggs from cooking further. Set aside to cool slightly • Bring a large pot of water to a rolling boil. Add pasta and cook for 8 minutes until al dente. Drain and divide into 4 medium deep soup bowls. At this point, add the bok choy to the simmering broth and let cook for 1-2 minutes until slightly soft. • Peel eggs and slice them in half lengthwise. Divide broth and bok choy among the 4 bowls. Top with green onions, seaweed and half an egg.

.nhf.com.myKorean Glass Noodle Veggie Stir Fry wwIngredients w175 grams sweet potato or NHF mung bean vermicelli 1 tbsp canola oil 6 cloves garlic (minced) 1 onion (finely chopped) 2 cups carrots (thinly sliced) 1 red bellpepper (seeded and sliced into thin strips) 9 shiitake mushrooms (sliced into thin strips) 12 oz fresh baby spinach 1 cup green onion (chopped on the bias(45 degree angle)) sesame seeds (for garnish) gochujang ( or sriracha, for serving)

Ingredients For the Sauce 4 tbsp NHF soy sauce 1 tbsp fish sauce (optional) 1 tsp sesame oil 2 tsp NHF brown sugar Preparation y• • Bring a large pot of water to a boil. Once boiling, add noodles and remove from heat. .mnoodles with cold water to stop cooking. Set aside. Cook noodles according to package instructions (mine took approximately 3 minutes). Do not overcook! Drain and rinse .nhf.com• In a small bowl whisk together all the ingredients for the sauce, making sure sugar is completely dissolved. Set aside. • Heat a large wok or Dutch oven over medium high heat. Add oil. Once hot, add the onions to the pan and sauté for 2-3 minutes w• Add the carrots to the onions and mix well. Allow carrots to or until translucent. Add garlic and sauté for an additional minute, mixing frequently. wmushrooms and bell pepper. Allow vegetables to cook tender, wbut still maintain a soft bite. Add the spinach and cook until just cook for 4-5 minutes, stirring frequently, before adding the wilted (you may need to do this in batches) before adding the sauce. • Toss well to evenly coat vegetables in the sauce. Remove from heat and gently mix the noodles with the vegetables**. Top with chopped scallions and sesame seeds, if desired. For added heat mix with a small serving of Gochujang or Sriracha, if desired.

Healthy Pasta Recipes