Yellow noodles are a Malaysian staple and fans will be happy to know a healthier version is now available, writes Meera Murugesan
YELLOW mee is comfort food to many of us.We have fond childhood memories of consuming these noodles in soup or enjoying them as a plate of spicy mee goreng mamak, usually at some roadside stall.
I remember running excitedly to my school canteen as an 8-year-old and jostling with the other kids to grab a bowl of noodle soup, made with yellow mee and topped with just bean sprouts and spring onions. It was literally bliss in a bowl.
The joy of wolfing down those noodles and slurping the light, clear soup before running off for a game of hopscotch is a memory that has stayed with me forever.
As an adult, I know that yellow noodles are not the healthiest option out there and a meal of yellow mee can feel very heavy on the stomach for some people, leading to indigestion. However, it is reassuring to know that Gardenia has now launched a healthier version of this much-loved Malaysian favourite.
Called NuMee Gardenia, it was launched in June and made with new technology that ensures no colouring or boric acid goes into the manufacturing process. It is also less oily than the regular yellow mee already available in the market.
Ena Suhaila Abas, marketing business development manager of NuMee Gardenia, says research has revealed that after rice, yellow mee is the most commonly consumed meal in Malaysian households which is why Gardenia decided to launch a healthier version of the product.
It took two years of research and development to produce these noodles which are also the first pasteurised yellow noodles in the country. The pasteurisation process kills bacteria and harmful micro-organisms that speed up food deterioration and these noodles are made to be lighter and easier on the stomach as well.
“We are committed to creating a better version of yellow noodles that offer greater consistency of quality and taste,” says Ena.
The ready to cook NuMee Gardenia is sold at RM1.50 and available at supermarkets and grocery stores.
Find out more at www.numeegardenia.com.my
NUMEE GARDENIA — PRODUCT INFORMATION
* Made using high quality ingredients.
* No added colouring — the colour is achieved through a natural process when the flour and salt are combined. The reaction of the ingredients from this process is what gives NuMee its natural colour.
* Reduced taste and smell of alkaline. The alkaline used here is of food grade quality.
* No boric acid
* NuMee is less oily when compared to other noodles.
* Ready-to-cook. Needs no refrigeration.
* Halal certified by Jakim.
* Clean and safe.
* Vegan friendly as it doesn’t contain eggs.
IN conjunction with the launch of NuMee Gardenia, celebrity chef and cookbook author Marina Mustafa also launched her book called Only Mee: 30 Recipes to Bring Joy to The Table.
Here are two healthy recipes from Marina’s new cookbook using yellow mee:
BABY SPINACH AND CASHEW NUT PESTO NOODLES
Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes
3 cloves garlic
3/4 cup cashew nuts
2 cups baby spinach leaves
1/4 cup fresh basil
1/4 cup fresh parsley
1 tbsp fresh lemon juice
1/2 tsp lemon zest
1/2 cup grated Parmesan cheese
1 tsp salt
1 tsp ground pepper
1/3 cup extra virgin olive oil
1 packet yellow noodles, boiled for 2 minutes
1. Blend garlic and cashew nuts in a food processor for 30 seconds or until fine.
2. Add baby spinach, basil and parsley and continue blending for a minute until smooth.
3. Add lemon juice, lemon zest, Parmesan cheese, salt and pepper.
4. Pour olive oil gradually into the food processor while it is running and blend the pesto until smooth. Scrape the sides of the bowl if needed.
5. Pour the pesto over the yellow noodles. Mix until well combined. Can be served hot or cold with crushed cashew nuts sprinkled on top.
6. If any pesto remains, it can be stored in a jar with a lid in the refrigerator for two weeks.
PENANG HOKKIEN PRAWN NOODLES
Makes 4 servings
Preparation time: 20 minutes
Cooking time: 40 minutes
350g chicken bones
6 cups water
3 tbsp cooking oil
5 shallots, blended
1 tbsp chilli paste
500g prawns, cleaned and de-shelled (save the heads and shells)
1 bunch water spinach, plucked and stalks cut into 2 inches (about 5cm) lengths and blanched
2 pieces fishcake, sliced
2 boiled eggs, halved
250g bean sprouts
2 tbsp crispy fried shallots
1 packet yellow noodles
1. In a pot, bring to boil water with chicken bones. Then lower the heat and allow to simmer for an hour with the pot covered.
2. Heat oil in a wok, Fry the prawns for two minutes or until cooked. Set aside.
3. Use the same wok to saute the shallots, garlic and chilli paste until fragrant.
4. Add cleaned prawn shells and heads and fry until the shells turn pink and bright.
5. Pour two cups of the chicken stock over the shells and simmer for 10 minutes.
6. Allow stock and prawn shells to cool before blending them until fine. Strain the mixture.
7. To serve, place two handfuls of yellow noodles in a bowl. Pour two ladles of soup over the noodles and add cooked prawns, water spinach, fish cake slices, bean sprouts and half a boiled egg. Sprinkle with crispy fried shallots.
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