Words by Raygon Fields

From casting calls to photos shoots, it’s difficult to find a meal that doesn’t come supersized. Yet for the model on the go, adding noodles to your diet is a healthy way to keep your physique camera ready for the next impromptu assignment your agency graces you with.

It’s time to get energized. This month, mix up your meal plan and incorporate a dash of noodle nutrition into your diet. With a one cup serving of cooked noodles you’ll get:

Energy: One cup of noodles contains 210 calories

Nutrients: A 16oz serving of cooked noodles contains about 4 grams of protein, 27grams of carbohydrates, and 12 grams of fat.

Vitamins: Typically noodles contain Vitamin A, B3, and Folate. Vitamin A promotes healthy eyes and skins, boosts your immune system, and induces healthier bone growth and stability. Vitamin B3 is one of 8 essential B vitamins and generally helps your nervous system operate properly. Folate, a water-soluble vitamin, helps the body form red blood cells and aids in the formation of genetic material within your body’s cells.

Minerals: Noodles can contain phosphorous, essential iron, potassium, magnesium, and sodium. Phosphorous is involved in the release of energy from fat, protein, and carbohydrates during metabolism, and in the formation of genetic material, cell membranes, and many enzymes. Potassium assists in muscle contraction and in maintaining fluid and electrolyte balance in body cells. Magnesium is used in building bones, manufacturing proteins, releasing energy from muscle storage, and regulating body temperature. Sodium is crucial for maintaining the health of every cell in the human system. Essential Iron primarily functions as a carrier of oxygen in the body.

Overall, noodles are an essential alterative to other starchy carbohydrates. Stick to whole wheat or whole grain varieties on your next trip to the supermarket. Get started with these 3 quick and easy 15 minute recipes.

Fettuccine Florentine

I first ate fettuccine similar to this at Nick’s, a wonderful little Swiss-Italian restaurant on the Atherton Tablelands. As I have a serious love for anything spinach I promptly decide to try and recreate the flavours of the dish so I could eat it at home too. It has since become one of our favourite pasta dishes and a staple in my kitchen. Thanks Nick!!

Preparation time: 35mins
Serves 4

• 250g (8 oz) Fettuccine
• 1 tbs olive oil or butter
• 1 fresh red chilli, diced (or 1 tsp diced bottled chilli)
• 2 cloves garlic, diced
• 6 large flat mushrooms, sliced
• 1 cup low fat evaporated milk or non-dairy milk
• 1 large bunch of fresh spinach, roughly chopped (you can use frozen spinach if fresh is unavailable)
• ½ fresh grated vegetarian parmesan cheese
• ¼ cup fresh chopped parsley
• 5-6 semi-dried tomatoes, diced

Cook the pasta in rapidly boiling water to the packet instructions; strain and rinse. Set aside.

Heat about 1 tbs of olive oil or butter in a large heavy based pan; add the chilli and garlic and cook until soft and fragrant.

Add the mushrooms and cook until soft and beautifully brown, about 3-4 minutes. Season with ground sea salt and freshly cracked pepper; toss well.

Reduce heat and add the evaporated milk; slowly stir over low heat until liquid has reduced by about ¾; should take around 5 minutes.

Add the fettuccine, spinach, parmesan, parsley and semi-dried tomatoes.

Toss well until spinach is wilted and fettuccine is well mixed through; season to taste.

Served topped with a little extra parsley and fresh cracked pepper; great with crusty bread or on its own.

Variations: I also do a similar version omitting the mushrooms and semi-dried tomato but top the pasta with a fried free-range egg to serve. Yum!!

Source: Veggie Num.Num

Ginger Chicken Noodle Soup

Chicken noodle soup, as we all know, is THE classic comfort food. Warming the body and soul on chilly days, soothing the aches and pains on sick days, and a mother's best friend on picky-eater days. I freely admit that I have a fondness for Campbell's, straight from the tin and zapped in the microwave. It's an uncomplicated soup that reminds me of less complicated days. But when I am feeling a little more grown-up but still craving chicken noodle soup, I dress up a homemade version with fresh ginger and scallions. This Asian inspired soup is not only easy to prepare and low in fat, it tastes just as mmm mmm good as my beloved Campbell's.

GINGER CHICKEN NOODLE SOUP
printer friendly recipe

2 small boneless, skinless chicken breasts
5 whole black peppercorns OR Szechuan peppercorns
2 nickel sized slices of ginger AND 1 tablespoon minced ginger
1 garlic clove, crushed AND 2 garlic cloves, minced
4 scallions, chopped
1/2 cup bamboo shoots
1 tablespoon soy sauce
12 ounces of your favorite dried Chinese egg noodles
8 cups of low sodium chicken broth

Place chicken, peppercorns, slices of ginger and crushed garlic in a small saute pan with high sides. Add enough cold water to just cover the chicken. Place over medium heat and bring to a simmer. Poach chicken until cooked through and no longer pink in the center, about 10-12 minutes. Turn the chicken over halfway through the cooking time.

Discard the poaching liquid and spices.

Chop chicken into small, bite size pieces.

In a large soup pot, bring broth and remaining ginger and garlic to a boil. Cook egg noodles in boiling broth according to package directions.

One minute before noodles are finished cooking, add chicken, scallions and bamboo shoots to the soup. Stir gently to distribute chicken and vegetables throughout the pot.

Remove from heat and sprinkle with the soy sauce. Serve immediately.

Serves 4 very generously.

Source: Revel & Feast