50g shredded white cabbage
1 sheet Japanese seweed (nori, 2" long)
50g shredded carrot
50g shredded purple cabbage
1 red chili (shredded)
120g brown rice mee hoon
1 tbsp miso
2 tbsp flax seed oil
ground pepper to taste
30g mung bean sprout
1 tsp pumpkin seeds
1 tsp sesame
1. Cook and drain me hoon. Add (C) and mix well.
2 Divide mee hoon into 2 portions. Arrage on plates.
3.Sprinkle (A) and (D) on top and serve.
- Please use bamboo salt to replace refined salt for cooking.
- Carrot and red chilies are the best source of vitamin C and β carotenes. This combination helps to boosts our immune systemand very important for diabetics.
We invite you to visit our Homepage for additional information on products and studies on diabetes.