Week 2 - Rice Noodles with Shrimp and Mushroom

For Week 2 Challenge Assignment, the meal prepared is rice noodles with shrimp and mushroom. 

Recipe Name: Rice Noodles with Shrimp and Mushroom

Ingredients: Rice noodles, shrimp, dried mushroom, salt, sesame oil (optional), cooking oil, curry powder (optional)

Figure 1: Ingredients

Steps:

1)    Submerge dry rice noodles and mushroom in water to soften them.

2)    Peel shrimp and cut softened mushroom into smaller pieces.

3)    Put some cooking oil in a pan and stir-fry shrimp and mushroom pieces for about 4 minutes. Add salt to enhance the taste.

4)    Add some water to the pan. Cook the shrimp and mushroom until water is completely evaporated.

5)    Add softened noodles into the pan and stir fry. Add salt, sesame oil (optional), and curry powder (optional) to enhance the flavor and smell.

Some Process Photos

Figure 2: Ater Step 2

Figure 3: Step 3

Figure 4: Step 5

Figure 5: Final

Reflection:

This dish, as a standalone meal, does not align very well with the Harvard plate (https://cdn1.sph.harvard.edu/wp-content/uploads/sites/30/2013/04/HEPApr2013.jpg). There are no fruits or whole grains involved in this meal, and the proportion of vegetables (if I count the mushroom) is much smaller compared to the guideline. Canola cooking oil, rather than a healthier alternative such as olive oil, was used during the cooking process.

The Harvard plate was chosen for comparison since it offered a clear explanation to each main food groups and food items that go under each group, making comparison with my meal simpler. Some modification I would make are as follows:

1.     Incorporate a variety of vegetables in this dish: broccoli, peppers, onion, etc.

2.     Use whole-grain noodles alternatives (for example: spaghetti)

3.     Add fruit to the meal.