Noodles with crunchy vegetables and tofu
are served in the Asian kitchen. Sharp or less spicy, these dishes represent an easy digestible, tasty and delicious lunch meal, which is also suitable for the second part of the day. And, if you prepare them yourself these dishes are made in the wok quickly. The Asian cuisine, with its traditionally widespread vegetarian diet, is a bit ahead of us, even if it unfortunately does not use wholemeal pasta or rice and rarely organic genetically unmodified tofu products.
Ingrediants Vegetable Pan with Brokkoli
On the picture above you can find a full-valued vegetable meal from broccoli and zuchini, a bit gralic and gen-free soya-strips, with wholecorn noodles from the wok, topped with soy sauce and pepper and some lemonjuice, with a side dish of tomatoes with chives.
Countries of origin
The green cabbage from the family crucifers comes originally from Asia and went over the sea route to Italy, where it was further developed to broccoli as we know it today. It was very much appreciated by the ancient Romans and they brought in the rest of Europe. In Germany, where we mainly know the white cauliflower, he has only been on the market for several decades. The regular consumption of broccoli is not only recommended for its beautiful green color and delicate taste.