Mung Bean Noddles

Super quick Mung bean noddles which most asian shops sell them. Its really easy to cook and nutrious with a comination of tofu and vegetables make a delicious and yummy meal.

Mung Bean Noddles

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Serves: 4-5 Cooking Time: 30 mins


  • 300 gm mung bean noodles
  • 400 gm tofu cubed and sauteed
  • 6 medium kale leaves cut into long strips
  • 1 small broccoli cut into small flower
  • 2 carrots cut to matchsticks size
  • 2 tbsp grated coconuts
  • 1/2 cup Kikkoman soya sauce
  • 2-3 Dash Pepper to taste
  • 1/2 cup toasted sesame oil
  • 1 tsp grated fresh ginger
  • 1 tsp sambal olek (optional)



In a wok add a few dashes of sesame oil, when its wok is hot add carrots and saute 30 seconds and a dash soya sauce.


Sautee another 30 seconds and add grated coconut mix well and remove from fire and set carrots aside on a plate.


In the same wok sautee kale leaves for 30 seconds and soya sauce, saute another 30 seconds and remove from fire and set aside


Repeat the above process with broccoli as well.


In the same wok add sesame oil and sautee cubes of tofu for few minutes


When the side of the cubes turn slightly crusty and golden brown add few dashed of soya sauce mix well and remove from the fire set aside.


In the same wok add some hot water, few dashes of sesame oil and soya sauce and bring to boil. Add the mung bean noodles and allow it to cook and get soft and elastic. They usually very stiff and hard, after a few mins it will get through soft as the noodles will absorb all the liquids.


You have a choice here. 1 add all the cooked veggies, tofu and mix them up well like chow min or


You can do like what I did for demonstration place the vegetables and tofu on a plate separately and place the noddles in the middles of a side as you like.



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