This is one way that I can get my family to eat more veggies and not complain. I take one order of Singapore Noodles (take-out from a local Chinese restaurant) and to that I add: onions, Savoy or Nappa cabbage, mushrooms, garlic, turmeric, and black pepper and serve it on a bed of fresh baby arugula.
Is this the PERFECT anti-cancer food? Definitely not. After all, noodles are not low on the glycemic index and the restaurant probably uses “vegetable oil” rather than canola or olive oil in preparing this dish. In addition, the slivers of chicken in the dish are from chickens that most certainly have not been raised without hormones. But this dish is EASY to make and DELICIOUS! And…by adding so many healthy foods to one order of Singapore Noodles, we end up with a dish that, on balance, has a lot more positives than negatives — and one that my family really enjoys.
3 ounces dried sliced shitake mushrooms (Why mushrooms? How do mushrooms help to prevent cancer?)
olive or canola oil
1 large onion, cut into wide slices (Why onions? How do onions help to prevent cancer?)
6 cloves of garlic, minced (Why garlic? How does garlic help prevent cancer?)
1/2 head of cabbage (Savoy or Nappa), cut into 1/2-thick strips (Why cabbage? How does cabbage help to prevent cancer?)
1 serving of Singapore Noodles from a Chinese restaurant (take-out)
turmeric (Why turmeric? How does turmeric help to prevent cancer?)
freshly ground black pepper
tamari or soy sauce
baby arugula (Note: Arugula is a cruciferous vegetable just like cabbage so it acts like cabbage in helping to prevent cancer.)
Chinese hot pepper sauce (for example, Sriracha Hot Chili Sauce)
Reconstitute the shitake mushrooms according to the package directions OR just put the mushrooms into a bowl, pour enough water into the bowl to just barely submerge the mushrooms in the water; set a small plate on top of the mushrooms to keep them submerged; let them sit for 30 minutes; then remove the reconstituted mushrooms from the liquid with a slotted spoon. Squeeze some or the liquid out of the mushrooms and set the mushrooms aside. (Note: You can strain the mushroom liquid and use it for soups and sauces.)
While the mushrooms are being reconstituted, cut the onions and cabbage into pieces as suggested above and then…
In a large wok (14-inch is good), heat the oil over medium-high heat; when the oil is hot add the onions and stir fry until the onions are wilted and starting to turn translucent; remove the onions from the wok and set them aside.
Add more oil to the wok and when the oil is hot, add the garlic and quickly saute it, removing the garlic from the oil with a strainer before the garlic turns brown; set the garlic aside. Add the sliced cabbage to the hot oil, adding the pieces with the thicker ribs before adding the pieces with the thinner ribs. Stir fry the cabbage until it starts to wilt. Return the sauted garlic to the pan with the cabbage and toss the cabbage to distribute the garlic.
Turn the heat to medium-low and add the Singapore noodles to the wok. Then add the reserved mushrooms and onions and toss to mix well.
Sprinkle the contents of the wok with turmeric (you can add a lot!) and freshly ground black pepper. Season to taste with tamari sauce. Serve on a bed of baby arugula. Pass the Chinese hot pepper sauce at the table.
Also, this dish goes well with Chicken with Chaat Masala since the seasonings in the two dishes are quite similar. So if you want more chicken in your Singapore Noodle Plus dish, just add some chunks of Chicken with Chaat Masala.
Enjoy and be healthy!