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My mum used to be very strict about what goes into our mouths when we were younger. She would either scrutinise food labels or rely on her own judgement based on maternal instincts to determine if a particular food or drink could be included in her approved food list for children. Ribena is made with 100% Blackcurrants from New Zealand and is rich in Vitamin C, with no artificial flavouring, sweetner nor colouring. My mum felt so reassured by the benefits of Ribena that she gave us Ribena to drink on a regular basis and it soon became something that we would look forward to after school every day, especially when the weather was scorching hot!
We have introduced Ribena as a healthy drink to Little misschewy when she was about one year old and she loves it! Every now and then, she would request for a cup or packet of Ribena and we have absolutely no qualms about giving it to her after her meals. Do you know that each 200ml glass of Ribena drink provides a child’s daily Vitamin C requirements? If you find that Ribena is too sweet, it is actually not! The sweetness level of Ribena Cordial can be adjusted to suit your personal preference. As for me, I love mixing Ribena Cordial with chilled green tea!
Interestingly, one can get creative with Ribena Cordial as it can also be used as an ingredient for simple dishes, desserts and beverages. Over the long weekend, I felt like eating clean and decided to whip up a dish of Japanese cold soba noodles, topped with all of my favourite ingredients! This dish is fuss-free and very easy to execute, even for a noob cook like me. Basically, you only need to boil everything! How you want your noodles to taste depends on the sauce or dressing! I usually alternate between a savoury soba noodle dipping sauce and a fragrant roasted sesame dressing. This time, I wanted something light and refreshing! Ribena Cordial came into the picture and the result was fantabulous!
Ingredients:
Buckwheat soba noodles
Shimeji mushrooms
Honey tomatoes
Japanese cucumber
Frozen Edamame soybeans
Dried Seaweed strips
Large bowl of ice
Lemon
Ribena Cordial
1. Boil buckwheat soba noodles at medium high to high heat for about 10 minutes.
2. Have a large bowl of ice on standby and immediately transfer the boiled noodles over. This is to prevent the noodles from being slimy and sticky, and is also a great way to chill the noodles quickly. You may also pop the entire bowl of noodles and ice into the refrigerator.
3. Boil Shimeji mushrooms and Edamame soybeans at high heat for about 5 to 8 minutes.
4. Drain away the boiled water. Leave Shimeji mushrooms and Edamame soybeans to cool.
5. Combine chilled noodles, mushrooms, edamame, cucumbers and tomatoes in a bowl.
6. Squeeze half a lemon into the bowl.
7. Pour in two tablespoons of Ribena Cordial.
8. Stir noodles and ingredients well.
9. Garnish with dried Seaweed strips and serve!
This plate of Japanese cold soba noodles turned out exactly the way I wanted it to be! It tasted light, tangy and a little sweet, which is definitely a perfect refreshing meal on a hot day! Bonus? I got my dose of Vitamin C! If you have tried any recipes with Ribena Cordial, please share them with me!
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