Mung Bean Noodle Stir Fry:
A gluten-free dish made with mung bean noodles, easily available in most Asian stores. It’s quick, effortless to cook, and highly nutritious when combined with tofu and vegetables.
Mung bean noodles have a unique jelly-like tenderness and a stretchy, smooth, and chewy consistency. The simple sauce, which includes freshly grated ginger, soy sauce, pepper, toasted sesame oil, and a touch of sambal oelek, transforms this dish into a complete meal in no time.
Mung Bean Noodle Stir Fry
Nutrition Benefits: Mung bean noodles offer a nutritious base that aids detoxification and body cleansing. They provide fiber that helps sweep the digestive tract, while their astringent taste assists in eliminating mucus, toxins, and parasites. Favorable for all doshas in Ayurveda, they are especially beneficial for Pitta and Kapha.
Ingredients
- 1/2 cup toasted sesame oil
- 2 carrots, julienned
- 1/2 cup Kikkoman soy sauce
- 2 tablespoon grated coconut
- 6 medium kale leaves, cut into long strips
- 100 grams broccoli florets
- 400 grams tofu, cubed
- 300 grams mung bean noodles
- 1 teaspoon ginger, freshly grated
- 2-3 pinches pepper to taste
- 1 teaspoon sambal oelek (optional)
Instructions
In a wok over high heat, add a few dashes of sesame oil. When the oil is hot, add the carrots and sauté for 30 seconds, then add a dash of soy sauce and the freshly grated ginger.
Sauté for another 30 seconds and add the grated coconut. Remove from heat 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 heat and set aside.
Repeat the above process with the broccoli.
In the same wok, add sesame oil and sauté the tofu cubes for a few minutes until the sides turn slightly crusty and golden brown. Add a few dashes of soy sauce, mix well, and 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 to a boil.
Add the mung bean noodles and allow them to cook until soft and elastic. Although the noodles start off very firm, they will soften as they absorb the liquid within a minute or so.
Finally, either add back all of the vegetables and mix in the sauce before serving or arrange all ingredients side by side in a bowl or on a plate with the sauce drizzled on top.
Nutrition
-
470.0 Calories
-
65.5g Carbohydrates
-
0.0mg Cholesterol
-
33.3g Fat
-
3.8g Fiber
-
23.0g Protein
-
1840.0mg Sodium
-
0.0g Trans fat
Notes
The method for cooking mung bean noodles can vary depending on the brand and type you use. You may follow the packaging instructions or keep an eye on the wok after adding the noodles. Additional water might be necessary if the dish appears too dry.
No Comments