The original chicken noodle
is food that
comes from china and modified in accordance with
the taste of food in Indonesia.
Regular chicken noodle
sold on the street or other fancy
restaurants. Every region in
Indonesia has chicken
noodle taste different.
In the area of Yogyakarta and Central Java, Indonesia,
chicken noodle broth
with added sugar
so it tastes sweet. While in Jakarta,
Bandung, and in
other areas, chicken noodle
broth added salt,
no sugar so it has a salty taste.
Chicken noodle has
a different taste of spagetti. Chicken noodle
consists of yellow
noodles, chicken broth,
green onions, mustard greens and diced
chicken. Chicken noodle
enjoyed with mustard greens that have been boiled. Mustard greens beneficial to the body as a rich source
of anti-oxidant flavonoids, indoles, sulforaphane, carotene,
lutein and zeaxanthin.
Indoles, especially di-indolyl-methane (DIM)
and sulforaphane have
a real benefit in the fight
against prostate cancer, colon
cancer, breast cancer, and ovarian cancer
by inhibiting the
growth of cancer cells, the cytotoxic effect on
cancer cells. Chickens are used
for chicken noodle
can be replaced with a fungus to be more healthy. Fungi used were fresh
button mushrooms. Chicken noodle served in a bowl
of chicken broth, sprinkled with scallions and chicken. Chicken noodle
served warm and can
be added or soy
sauce to taste.
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