Crowd out those processed food cravings of your children with this much heathier version of curry rice noodles
Maggi Noodles has been a source of controversy for such a long time. With both children and adults practically addicted to it, the list of ingredients on it screams inflammation. It mostly contains wheat and soy, two of the top few Allergens. It contains gum, which can cause gripping constipation in those prone to it. It contains a really long list of preservatives, known to be endocrine disruptors, and triggers for headaches. I’ll probably be hated by those Maggi lovers out there, but let me stress that this post was not to get into the deep effects of that. This really is about giving many parents an option for their children, and many people an option for those cravings, with perhaps a much healthier version.
When I came up with this version, it was naturally to give my own son an option, after he asked my husband to get him a Maggi from the store one day, at a time when his health was not the best. After a bit of a tantrum when he told me he did not want to follow my nutritional diets, I sat him down and asked him if I could make him something which tasted almost exactly like Maggi. We made a deal and I experimented. It was such a huge hit with everyone from Grandfather to Grandson, that now everyone asks regularly for the “Non Maggi” Noodles! The Curry powder that stole the show, smiled within, as I thanked it for this super replacement! Try it out and give me your thoughts! Remember, it is only with education, patience, experiments and time, that we can gradually alter our diet and that of our kids, to a better one. Not by giving up, but by replacing or crowding out.
A healthier variation to Instant Noodles with almost the same flavour
- 1/2 Box Real Thai Rice Noodles(375 Gms)
- 2 Medium Onions
- 6 Pods Garlic
- 2 Large Carrots
- 12 Green Beans
- 1/2 Tsp. Turmeric Powder
- 1/2 Tsp. Chilly Powder Optional for extra spice
- 1 Tbsp. Curry Powder
- 3 Tbsp. Ghee
- Salt To taste
Chop the onions and garlic small and set aside
Chop the Green Beans, long or if preferred, then small and set aside
Chop the Carrots into small pieces and set aside
In a hot pan, heat the ghee. Add the onions and garlic and fry on low heat until slightly brown.
Add the Carrots, Beans, turmeric powder, curry powder, chilly powder and salt and cover and cook on low heat until cooked and slightly brown. Do not add any water
Add two cups of water, cover and simmer for 5 minutes.
In a large cooking pot, bring about one and a half to two litres of water to boil. When it boils, add salt and add the rice noodles. Cook until the noodles is cooked through but not over soft
Drain the noodles immediately and add to the curry. Mix through, add a spot of ghee and serve hot