Sunday, July 10, 2016

Asian Clear Noodle (Mung Bean) Vegetable Stir Fry - Recipe

This mung bean noodle veggie stir fry is awesome! It's perfect for meatless Mondays. Here's the recipe:

  • 4 mung bean noodle cakes (about 4 oz/115g) - flat or thread-shaped noodles are fine
  • 2 T olive oil
  • 1/2 large sweet onion, sliced
  • 2 stalks celery, julienned
  • 3 garlic cloves, minced
  • 1 T minced ginger (or 1/8 t garlic powder)
  • 2 Thai chilis, sliced (or 2 pinches red pepper flakes)
  • 4 squares dried tofu
  • 1 lb Chinese broccoli, stemmed and stalks sliced
  • 2 carrots, julienned
  • 1/2 large red pepper, thinly sliced
  • 1 scallion/green onion, sliced
  • 1/3 c (80ml) low-sodium soy sauce
  • 2 T brown sugar
  • 2 t sesame oil
  • sesame for topping (optional)

  1. Fill a large saucepan with 3 to 4 inches of water and bring it to boil. Drop the noodle cakes into the boiling water, and let it cook for about 4 to 5 minutes or until the noodles look translucent. Drain the liquid and run the noodles under cold water.
  2. Heat a large stir fry pan with olive oil over medium-high heat. Once the pan is hot, add the onions and cook for a minute. Add the celery, garlic, ginger, and chili and stir until the onions start to brown.
  3. Add the Chinese broccoli and cook for 2 to 3 minutes before adding the carrots, pepper, and green onions. Once the Chinese broccoli turns into a bright green, add the noodles and stir.
  4. Mix the soy sauce, sugar, and sesame oil in a small bowl, and pour into the noodles and vegetables. Cook for an additional 2 minutes.
  5. Sprinkle sesame seeds on top, and serve immediately.

See the original recipe here.

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