Easy wonton noodles (dry) with soup recipe. The Way to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is about balancing the energy we take in using all the energy we burn off (energy out).
Strategies for watching the energy you require in:
Enjoy a variety of foods from each of the five food groups in the quantities recommended Watch your portion sizes particularly foods and drinks which are high in kilo-joules Restrict your intake of energy-dense or high kilo-joule foods and drinks (check the kilo-joules on the menu when eating out) Should you have an energy-dense meal, then select food or drinks that have fewer kilo-joules in other foods in the day.
Strategies for seeing the energy you burn off:
Be active in as many ways as possible through the day take the stairs instead of the lift, get off the bus a stop early and walk break up sitting period on the job Exercise frequently at least 30 minutes of moderately intense activity on most days Do more activity when you consume more kilo-joules.
Achieving and maintaining a healthy weight is good for your overall energy and well-being and helps prevent several diseases.
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We hope you got insight from reading it, now let’s go back to easy wonton noodles (dry) with soup recipe. You can cook easy wonton noodles (dry) with soup using 16 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Easy wonton noodles (dry) with soup:
- Provide Thin egg noodles
- You need Frozen wontons
- Prepare Vegetables (Green Leafy)
- Prepare Sauce
- You need 1 tbsp Light soy sauce
- Get 1 tbsp Dark soy sauce
- Get 1/2 tsp Sesame oil
- Use 1 tbsp oyster sauce (optional)
- Take White pepper
- Provide Wonton soup stock
- Get Wonton soup
- Provide Spring onions
- Take Salt
- Use White pepper
- Use Garlic powder
- You need Water
Instructions to make Easy wonton noodles (dry) with soup:
- Boil water in a pot. Blanch the vegetables. Set aside. Blanch the noodles for 30 seconds. Rinse in cold water. Set aside.
- Heat sauce ingredients over low heat. Add to noodles and mix.
- In a separate pot, boil wonton in water and cut spring onions for soup. Add salt, pepper and garlic powder to taste.
- Serve with homemade pickled green chilli and sambal, if you like a bit of spice.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to help stop harmful germs from growing and spreading. You can take some actions to help protect yourself and your loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw food like meat, poultry and veggies After going to the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet hands spread bacteria more easily. Keep worktops clean
Before you begin preparing meals, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you’ll want to wash them completely.
You ought to change dish cloths and tea towels regularly to prevent any bacteria growing on the material. Independent raw food from ready-to-eat food
Raw foods such as fish, poultry and veggies may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, like salad, bread and fruit. That is because these types of food won’t be cooked before you eat them, so any germs that get onto the meals will not be killed.
To help prevent bacteria from spreading:
Don’t let raw food like meat, fish or vegetables touch other food Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw food, unless they’ve been washed thoroughly Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw fish or meat and store at the bottom shelf of the fridge where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Examine the tag
It’s very important to read food labels to be sure everything you’re going to use has been stored properly (based on any storage instructions) and that none of the meals is past its’use by' date.
Food that goes away quickly usually has storage instructions on the tag that state how long you can keep the food and whether it needs to go in the refrigerator.
This kind of food often has special packaging to keep it fresh for more. But it is going to go off immediately as soon as you’ve opened it. For instance, you may see’eat within two days of launching' on the label. Use by dates
You will also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date, even if the food looks and smells nice, because it may contain harmful bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. When this date runs out, it doesn’t indicate that the food will probably be detrimental, but its flavour, texture or colour might begin to deteriorate.
An exception to this can be eggs, which have a best before date of no longer than 28 days after they are laid. Following this date, the quality of the egg will deteriorate and if any salmonella bacteria are found, they could multiply to high levels and could make you sick.
If you plan on using an egg after its best before date, make certain that you only use it in dishes at which it will be fully cooked, so that both white and yolk are solid, such as in a cake or even as a hard-boiled egg.
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