THE PLANT-FORWARD BLOG EAT HEALTHY. EAT COMPASSIONATELY. EAT WELL.
Sweet bell peppers & onions, celery tossed in a Hakka sauce with ginger-garlic noodles, edamame, green onions, and shredded carrots.
During the 20th Century, Several Chinese people settled in India and formed small China towns. Hakka noodles are basically an amalgamation of chinese and Indian cuisine. During that time hakka noodles were immensely popular in the region. Eventually the amount of Chinese immigrants decreased, and the mini Chinatowns started to disappear – but the cuisine has stayed in the region and has become immensely popular! These Hakka Noodles from TVT will provide you with protein, fiber, B vitamins, antioxidants, and more!
Reheating Instructions: Warm in a pan over medium high heat
“My favorite dish of the week. Loved how the veggies were cooked – perfect texture. I loved the addition of the edamame. I hope this dish makes it back on the menu.” – Tami La. from Phoenix
“Delicious aroma and the sauce was great.” – Katrin Ne. from Scottsdale
In the Netflix docuseries, Live to 100: Secrets of the Blue Zones, viewers are taken on a journey to discover the keys to living a longer, healthier life. It’s not just about ‘eating healthy.’ It’s about building an environment that fosters well-being.
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