A Chinese meal is not complete without noodles, but diabetics are often asked to avoid refined foods like noodles, refined bread and pasta which have a high glycemic index. I have taken the liberty of adding noodles to this menu along with loads of flavourful vegetables and have tossed it in very little oil. The trick is to add lots of fibre by way of vegetables so that the dish looks colourful and also suits the diabetic diet.
Vitamin A, vitamin C, iron, protein, calcium and fibre are the nutrients that fortify this recipe.
Preparation Time : 10 mins.
Cooking Time : 10 mins.
||Heat the oil in a non-stick pan and add the garlic.
||Add the spring onion whites, carrots, baby corn, capsicum, bean sprouts and salt and sauté over a high flame for 3 to 4 minutes.
||Add the noodles, soya sauce and spring onions greens and sauté for another 2 minutes.
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