Source: iulm.it

PRESENTATION

A low-sodium first course made with rice noodles, Chinese mushrooms, green beans, ginger, chili peppers, mint, and extra virgin olive oil.

INGREDIENTS:

Serves 4

400 g (about 14 oz) rice noodles

300 g (about 10.5 oz) Chinese mushrooms (Cordyceps sinensis or another available species)

200 g (about 7 oz) green beans

50 g (about 1.75 oz / 3 tablespoons grated) fresh ginger root

2 fresh chili peppers

1 small bunch fresh mint (about ½ cup loosely packed leaves)

2 tablespoons extra virgin olive oil

METOD

Serves 4

400 g (about 14 oz) rice noodles

300 g (about 10.5 oz) Chinese mushrooms (Cordyceps sinensis or another available species)

200 g (about 7 oz) green beans

50 g (about 1.75 oz / 3 tablespoons grated) fresh ginger root

2 fresh chili peppers

1 small bunch fresh mint (about ½ cup loosely packed leaves)

2 tablespoons extra virgin olive oil

ALLERGENS:

Green beans: possible cross-reactivity in individuals allergic to pellitory-of-the-wall (Parietaria).

Mushrooms: reported cases of intolerance.

Mint: possible cross-reactivity in individuals with spice allergies.

Extra virgin olive oil: allergy is uncommon; intolerance not reported.

Chili pepper: possible cross-reactivity in cases of spice intolerance.

Rice: allergy common in East Asia, rare in Europe; possible cross-reactivity in individuals sensitive to grasses.

Ginger: possible reactivity in cases of spice intolerance.

NOTE

Prepare and handle under strict hygienic conditions.

Health Benefits of the Ingredients

Green beans: provide flavonoids (vitamin P) and antioxidants that enhance the action of vitamin C, supporting immune function; also supply minerals, vitamins, and antioxidants that protect the cardiovascular system. Suitable for individuals with kidney disease and beneficial for liver function.

Chinese mushrooms (Cordyceps sinensis): widely used in China and traditionally believed to enhance immune defenses, exert activity against certain tumor cells (especially lung and skin), act as adaptogens, increase energy levels, and reduce fatigue.

Mint: a source of antioxidants and potassium, beneficial for cardiovascular and liver function.

Extra virgin olive oil: a source of vitamin E, which protects the immune system from harmful fatty acids.

Chili pepper: rich in vitamin C, a powerful antioxidant that combats free radicals and supports immune function.

Rice: due to its low protein content, suitable for individuals with kidney disease and phenylketonuria; as a low-purine food, it is recommended in cases of gout and hyperuricemia.

Ginger: helps relieve nausea, has anti-inflammatory properties, aids digestion, and strengthens the immune system.

SAFETY / INTENDED USE

Also suitable for individuals with:

• Constipation
• Nausea and vomiting
• Mucositis, if well cooked
• Dysphagia (chewing and swallowing difficulties), only if cut into small, soft pieces

Not recommended in cases of diarrhea.