Easy Mung Bean Noodles Recipe
If you are looking for a light and refreshing meal, you have come to the right place. This Mung Bean Noodles Recipe is perfect for anyone who loves quick healthy and delicious food.
Ingredients
- 200 g dried mung bean noodles glass noodles
- 1 tablespoon vegetable oil
- 2 cloves garlic finely minced
- 1 teaspoon fresh ginger grated
- 1 medium carrot cut into thin matchsticks
- 1 red bell pepper sliced thin
- 2 cups fresh spinach leaves
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey or maple syrup
- Green onions and sesame seeds for garnish
Instructions
Soak the Noodles
- Place the dried mung bean noodles in a large bowl. Cover them with boiling water and let them sit for 5 to 7 minutes. Drain and rinse with cold water once they are soft and clear.
Prepare the Savory Sauce
- In a small jar, whisk together the soy sauce, rice vinegar, and honey. Add the toasted sesame oil and stir well. Set this mixture aside to let the flavors blend together while you cook.
Sauté the Aromatics
- Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and grated ginger. Stir-fry for about 1 minute until they smell very fragrant and look slightly golden.
Cook the Fresh Vegetables
- Toss the sliced carrots and red bell peppers into the skillet. Stir-fry them for 3 to 4 minutes. You want the vegetables to stay bright and have a little bit of crunch.
Wilt the Spinach
- Add the fresh spinach leaves to the pan. Stir gently until the leaves begin to wilt and turn dark green. This should only take about 1 minute because spinach cooks very quickly.
Combine and Toss
- Add the drained noodles and the prepared sauce to the skillet. Use tongs to toss everything together over low heat. Make sure every noodle is coated in the delicious brown sauce.
Garnish and Serve
- Turn off the heat and move the noodles to serving bowls. Sprinkle plenty of sliced green onions and toasted sesame seeds on top. Serve immediately while the dish is warm and fresh.
Notes
- Don't overcook: Mung bean noodles can get mushy if left in hot water too long.
- Add protein: This recipe tastes great with grilled shrimp, tofu, or thinly sliced chicken.
- Make it spicy: Add a teaspoon of chili flakes or Sriracha for a nice kick.
- Change the veggies: Use bok choy, snap peas, or mushrooms depending on what is in your fridge.
- Cold version: You can serve these noodles cold as a refreshing summer salad.