Add to FavoritesMung Bean Noodle Stir fry:
A gluten-free mung bean noodles, available in most Asian stores. It’s super quick, effortless to cook, and highly nutritious and awesome with a combination of tofu and vegetables.
Mung bean noodles have a jelly-like tender softness and stretchy, smooth, and chewy consistency. With a simple sauce of freshly grated ginger, soy sauce, pepper, toasted sesame oil, and a touch of sambal oelek, you can have a complete meal in no time.
Mung Bean Noodle Stir Fry
Nutrition Benefits: Mung bean sprouts are a good way to initiate a detox or a body cleanse. When cooked, the fibers from the mung beans aren't fully soluble, making it a good vessel to sweep the digestive tract, without worrying about additional gas. Eaten raw, it gives an astringent taste, aiding in ridding your digestive tract of mucus, toxins, and parasites. Mung sprouts are said to be good for all doshas in Ayurveda, but especially Pitta and Kapha.
Ingredients
- 1/2 cup toasted sesame oil
- 2 carrots, julienned
- 1/2 cup Kikkoman soy sauce
- 2 tbsp grated coconut
- 6 medium kale leaves, cut into long strips
- 100 grams broccoli florets
- 400 grams of tofu, cubed
- 300 grams of mung bean noodles
- 1 tsp ginger, freshly grated
- 2-3 pinches of pepper to taste
- 1 tsp sambal oelek (optional)
Instructions
In a wok over high heat, add a few dashes of sesame oil. When the oil is hot, add carrots and saute for 30 seconds, then add a dash of soy sauce and freshly grated ginger.
Sauté another 30 seconds and add the grated coconut. Remove from fire and set aside on a plate.
In the same wok with a bit of sesame oil, sauté the kale leaves for 30 seconds. Add a few dashes of soy sauce, and sauté for another 30 seconds.
Remove from fire and set aside.
Repeat the above process with broccoli as well.
In the same wok add sesame oil and sauté the cubes of tofu for a few minutes.
When the sides of the tofu turn slightly crusty and golden brown, add a few dashes of soy sauce, mix well, remove from the fire set aside.
In the same wok add at least a cup of hot water* (or more, depending on your mung bean noodles, see notes), a few dashes of sesame oil, and soy sauce. Bring this to a boil.
Add the mung bean noodles and allow them to cook and get soft and elastic. These noodles start off really hard but after a minute or so, they will get soft as the noodles will absorb all the liquids.
Then there are two ways to plate the dish. You can either add back all of the vegetables and mix in the sauce, before serving and plating, or you can arrange all the ingredients side by side in a bowl or on a plate, with the sauce on top of the noodles.
Notes
The way to cook mung bean sprouts varies depending on the brand and type of noodles that you get. You can opt to follow packaging instructions to cook the noodles, or just keep an eye on the wok when you add the noodles. You may need to add more water, in case it turns out to be too dry.
No Comments