Chinese Egg Noodles with Broccoli and Red Onions Recipe

Broccoli is a type of plant and is high in vitamin C, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium. A single serving provides more than 30 mg of vitamin C and a half-cup provides 52 mg of Vitamin C. The diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity. Broccoli also contains the compound glucoraphanin, which can be processed into an anti-cancer compound sulforaphene, though the benefits of broccoli are greatly reduced if the vegetable is boiled. Broccoli is also an excellent source of indole 3 cabinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer. Broccoli consumption has also been shown to be beneficial in the prevention of heart disease. Broccoli can also help us solve vitamin D deficiency epidemic. When large supplemental doses of vitamin D are needed to offset deficiency, ample supplies of vitamin K and vitamin A help keep vitamin D metabolism in balance. Broccoli has an unusually strong combination of both vitamin A (in the form of beta-carotene) and vitamin K. For people faced with the need to rebuild vitamin D stores through vitamin D supplements, broccoli may be an ideal food to include in the diet.

Cook time is 25 minutes (serves 5)

Ingredients for the recipe

250g Chinese egg noodles

400g broccoli florets

3 red onions

6 tablespoon vegetable oil

4 tablespoon fish sauce

4 tablespoon sweet sour sauce

2 tablespoon dried shrimps

Procedure for the recipe

• Cook the noodles, drain, run under cold water and set aside. Rinse and dry the broccoli florets. Peel half the onions and cut into strips of 2cm.

• Heat half the oil, stir-fry the broccoli florets and then remove. Fry the onions in the remaining oil until they have turned transparent.

•  Return the broccoli; pour the fish sauce over and season with the sweet and sour sauce. Toss in the cooked egg noodles and heat up. Towards the end, stir in the dried shrimps. Serve.