This is what may well become a first of many or the first and last of a How To With Ril Video Series. Today, our Mr 6, shares how to make Healthier Noodle Snacks. If you’d like to see more How To’s With Ril leave him a message on the post below.
I should start by saying these healthier noodle snacks have next to no nutritional value at all. They are certainly not a food I would consider add any substance to a lunchbox. They are however what I call a FOMO (Fear Of Missing Out) food. You know, the kind of food which given occasionally seems to deal with the comments from your kids about how it’s not fair that such and such has this or that packet food in their lunchbox.
For our two kids, they rarely ever get this type of food, so it was a fun food for something different in our lunchbox. I did chat to them about the importance of having these snacks after they had eaten the food which would nourish their body. Our 11yo daughter ate all her lunchbox, our 7yo son ate most of his lunchbox but left behind his carrot sticks in favour of eating these noodle snacks. He knows better, but it’s just goes to show that given the choice, kids are likely to choose what they consider to be fun food over real food. It’s also a reason why I truly believe these kinds of foods should only ever be occasional in the lunchbox.
If you want to know why I would be bothered to make these rather than just buy the packet ones from the supermarket, you can read my article What’s In Supermarket Noodle Snacks.
Ingredients
- One block of rice vermicelli noodles
- 1/2 cup coconut oil
- Nutritional yeast flakes
Method
- Place a piece of paper towel on a plate (this is to drain the noodles once cooked)
- Have nutritional yeast ready next to the plate (this is so you can sprinkle this on whilst the noodles are still hot)
- Grab out some tongues or a spoon with slots/holes in it (this is to lift the noodles out of the pan)
- Break the vermicelli noodle block in half
- Heat the coconut oil until it’s hot
- Place half the block of noodles into the oil – let them explode up, turn them over if you need to
- Take out and drain on the paper towel, and quickly sprinkle some nutritional yeast on them
- Add the next half block to the oil and repeat
Storage
Best eaten within 2 days of making. Store in airtight container after they are completely cool – this is important because if they are hot and you close the lid, they will soften from the moisture.