I am a great fan of noodles and have it regularly. In days of yore, I used to visit Chinese restaurants to savour noodles. Until I became aware that most noodles use maida (all purpose flour). So, I began checking with the cooks at Chinese restaurants. And never found one which served a WFPB noodle. I then resolved to make my own at home – not the noodles, but the dishes. I found a shop which sold various varieties of whole wheat noodles and pasta. Was I delighted! The shop is located in a crowded market with narrow lanes and large crowds. Given the pandemic, visiting this shop proved to be challenge, especially since I had to drive 40 km to reach it.
Recently, my doctor recommended a brand called Pink Harvest. Made from either besan (chickpea flour) or whole moong and edamame. I immediately set out to order online. And prepared my favourite dish. The taste was a little different – but delicious indeed. I am so glad that I now have an alternative that is not only packed with health, but gluten-free to boot.

Ingredients
100 gms noodles, cooked according to the instructions on the pack
1 medium sized carrot, chopped into 1″ pieces
1 green capsicum (bell pepper), sliced
50 gms French beans, chopped into 1″ pieces
1 medium sized onion, sliced
4 cloves garlic, chopped fine
1 tsp soya sauce
1/2 tsp red chili powder
Salt to taste
Method
Heat a wok and garlic and onion
Sauté for about a minute
Add the chopped vegetables and a little water
Cook for about 5 minutes
Then add the noodles, soya sauce, chili powder and salt
Stir fry for 2 minutes
Remove to a serving bowl and serve immediately
Enjoy!