Noodles recipes for pregnant women

Pregnant women must ensure that their nutrition is balanced during pregnancy, and try to eat a little of each food, so that the nutrition can be more comprehensive and the baby can grow healthily. Noodles are a staple food that cannot be ignored in life. Noodles are not only rich in energy, but also can enhance people's sense of fullness. However, when pregnant women eat noodles, it is different from normal people. So what are the methods of eating noodles for pregnant women?

How to make noodles suitable for pregnant women

1. Noodles with soybean paste

Ingredients: 500g minced meat, 1 bag of Liubiju yellow sauce, 150ml water, 1 scallion, 1 spoon of dark soy sauce, 200g mung bean sprouts, 1 cucumber, some noodles, some garlic, some vinegar

practice:

1. Pour dark soy sauce and yellow sauce into a large bowl, then add 150 ml of water and mix well with chopsticks; chop the scallions into small pieces and set aside.

2. Pour more oil than cooking oil into the wok and heat it. When the oil is hot, add the chopped scallions and stir-fry for half a minute. Then add the minced meat and stir-fry until it changes color and becomes raw. Then pour in the well-mixed yellow sauce and stir-fry slowly over the lowest heat for 7-8 minutes.

3. Put the washed mung bean sprouts into boiling water and blanch them immediately; wash the cucumber and cut it into shreds; chop the garlic into minced garlic for later use.

4. Boil the water used to blanch the mung bean sprouts, add the noodles and cook until done. Then take out the noodles and soak them in cold boiled water. Take them out and put them in a bowl.

5. Finally, add the mung bean sprouts and cucumber shreds onto the noodles, add 1 spoon of fried garlic sauce, and a little vinegar and mix well.

2. Tomato and Egg Noodles

Ingredients: noodles, tomatoes, eggs, salt, MSG, sesame oil, ginger slices

practice:

1. Wash and slice two tomatoes, mash two eggs, add salt to the egg liquid, and chop a piece of old ginger;

2. Put oil in the pan, pour the egg liquid into the hot oil and fry it into egg flowers, then serve;

3. Heat the oil and sauté the chopped ginger until fragrant. Pour the tomatoes in and stir-fry. When the tomatoes are watery, pour the egg flowers in and stir-fry for a while (you can add a little bit of sugar if you think the tomatoes are too sour, but only add a little);

4. Then add water and cook until the flavor is absorbed (the water can be slightly more than when making soup). It can be cooked for about five minutes, then poured into a noodle bowl, add salt (more salt), MSG, and sesame oil.

5. Put water in another pot to cook noodles. When the noodles are done, serve them in a bowl with tomato soup and sprinkle with coriander. It is delicious!

3. Eggplant noodles

Ingredients: 1 eggplant, 1/2 green pepper, 20g vegetarian meat, 1 bunch of ramen noodles (about 120g)

practice:

1. Wash the eggplant, dice it, remove the seeds from the green pepper, wash it, dice it, soak the vegetarian meat until soft, and chop it.

2. Bring the water to a boil, add the noodles, cook until done, then remove and place in a noodle bowl.

3. Heat half a cup of oil, fry the eggplant until soft and remove it. Also fry the green pepper and remove it. Pour out the oil, then add other seasonings and vegetarian minced meat and stir-fry.

4. Add eggplant and green pepper, stir well, serve, and pour over noodles.