50g shredded white cabbage
1 sheet Japanese seaweed (nori, 2'' long)
50g shredded carrot
50g shredded purple cabbage
1 red chili (shredded)
120g brown rice mee hoon
1 tbsp miso
2 tbsps flax seed oil
ground pepper to taste
30g mung bean sprout
1 tsp pumpkin seeds
1 tsp sesame
1. Cook and drain mee hoon. Add (C) and mix well.
2. Divide mee hon into 2 portions. Arrange on plates.
3. Sprinkle (A) and (D) on top and serve.
Carrot and red chilies are the best source of vitamin C and beta carotenes. This combination helps to boosts our immune system and very importance for diabetics.
- Please use bamboo salt to replace refined salt for cooking.
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