What kind of noodles are better for pregnant women?

Pregnant women must pay attention to their nutritional intake during pregnancy to prevent problems in fetal development caused by malnutrition. During pregnancy, you should eat a lot of green foods. For example, noodles, buns, etc. are energy-rich foods and have a great supplementary effect on the body of pregnant women. Among them, noodles are a very good choice, but what kind of noodles are better for pregnant women? Let’s take a look at the explanation below.

1. Tomato and Egg Noodles

(1) Wash and slice the tomatoes. Mash two eggs and add salt to the egg liquid.

(2) Heat oil in a pan, pour in the egg mixture and stir-fry until it becomes egg drops, then serve.

(3) Add some oil, add the tomatoes and stir-fry. When the tomatoes are moist, add the egg drops and stir-fry for a while (you can add a little sugar).

(4) Then add water and cook for five minutes. Pour the mixture into a noodle bowl and add salt and sesame oil.

(5) Put water in another pot and cook the noodles. When the noodles are cooked, serve them in a bowl with tomato soup and sprinkle with coriander.

2. Eggplant noodles

⑴ Wash the eggplant, dice it, remove the seeds from the green pepper, wash it, dice it, soak the vegetarian meat until soft, and chop it.

⑵ Bring the water to a boil, put in the noodles, cook until done, remove from the water and place in a noodle bowl.

⑶ First heat half a cup of oil, fry the eggplant until soft and remove it, and also fry the green pepper. Then pour out the oil, and then add other seasonings and vegetarian minced meat and stir-fry.

⑷Add eggplant and green pepper, stir-fry evenly, serve, pour over noodles and eat.

3. Noodles with soybean paste

⑴ Pour dark soy sauce and yellow paste into a large bowl, then add 150 ml of water and slowly mix with chopsticks; chop the scallions into fine pieces and set aside.

⑵ Pour more oil than you need for cooking into a wok and heat it up. When the oil is hot, add in chopped scallions and stir-fry for half a minute. Then add in the minced meat and stir-fry until it changes color and is no longer raw. Then add in the evenly mixed yellow sauce and stir-fry over the lowest heat for 7-8 minutes.

⑶Put the washed mung bean sprouts into boiling water and blanch them, then take them out immediately; wash the cucumber and cut it into shreds; chop the garlic into minced garlic and set aside.

⑷ Boil the water that has been used to blanch the mung bean sprouts, add the noodles and cook until done. Then take out the noodles, soak them in cold boiled water, then take them out and serve them in a bowl.

⑸Finally, add mung bean sprouts and cucumber shreds onto the noodles, add 1 spoonful of fried sauce and minced garlic, then add a little vinegar and mix well.