Braised noodles with green beans or 扁豆焖面 is a household dish in Beijing, China. How I found out about this dish is a strange one. I was following a microblog of a Taiwanese celebrity and she was mentioning as a romantic gesture, her husband who’s from Beijing cooked her a vegetarian version of this braised noodles.

I was curious of course. After a little research on the net, apparently there’s no set ways to make this dish. Being a homestyle dish, I suppose there’s some degree of flexibility on how one can cook this dish. However, the general idea is this:

You add vegetables and/or meat, add soy sauce and some water, enough to make some broth then you add fresh noodles to cook in the broth, covered with a lid, until the noodles fully absorbed the broth. Then as a finishing touch, you stir in some fresh finely minced garlic. Hence the name braised noodles.

(Sponsored by Kellogg’s and Nuffnang)

I’m honoured to be part of the Kellogg’s “feel All-Bran new with All-Bran Fibre Toppers” campaign. For this campaign, I need to consume a serve of All-Bran Fibre Toppers at least once a day for seven days.

Writing this on the last day of the challenge, I couldn’t help but to feel a sense of achievement for being at the finishing line. Furthermore, it turned out to be a good routine to keep in effort to add more fibre in my diet.  Aside from fruits and vegetables as my source of fibre, high fibre cereals can complement the recommended daily requirement that I need.

I love the idea of having cereals in many ways other than with reduced, low or no fat milk. Here’s a brief recap on how I have been incorporated the high-fibre morsels in my food in the past week:-

{My home made All-Bran Fibre Toppers Banana Muffins – recipe is now available on All-Bran.com.au}