MUNG BEAN NOODLE RECIPES RECIPES

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EASY CHINESE VEGAN MUNG BEAN NOODLES - RECIPE | SCMP COOKING



Easy Chinese vegan mung bean noodles - recipe | SCMP Cooking image

Soak noodles. Finely slice vegetables - the more colourful the mix the better. Whip together spicy sesame dressing. And that's it. A vegan lunch or light dinner ready in half an hour.

Provided by Susan Jung

Categories     Dinner

Prep Time 0S

Cook Time 30 minutes

Yield 2

Number Of Ingredients 16

200g (7oz) dried mung bean noodle sheets
1, about 150g (5?oz) yellow bell pepper
120g (4¼oz) white radish (daikon)
120g (4¼oz) carrot, peeled
1-2 cucumbers (use the slender Japanese or Chinese cucumbers)
2 pieces pressed bean curd
1-2 spring onions
toasted sesame seeds
60g (3¾tbsp) Chinese sesame paste
1 garlic clove, large, peeled
10ml (2tsp) dark soy sauce
5ml (1tsp) light soy sauce
10ml (2tsp) rice vinegar
5ml (1tsp) sesame oil
a few drops chilli oil
about 25ml (5tsp) hot water

Steps:

  • Put the mung bean noodle sheets into a bowl and pour boiling water over them. Let them slowly soften in the heat and water until they are submerged. Add more boiling water, if needed. If there are some thick, tough parts that don’t soften, tear them off and discard them.
  • While the noodles are soaking, prepare the ingredients. Cut the top and bottom off the yellow bell pepper, then slice it in half and remove the core and seeds. Cut the pepper into thin strips. Cut the white radish, carrot and cucumbers into pieces about the same size as the bell pepper pieces. Lay the bean curd on the cutting board. Slicing parallel to the cutting board, cut the bean curd into three or four layers. Cut the bean curd into thin strips
  • Mince the garlic clove then add it to the sesame paste and mix with the soy sauces, rice vinegar and sesame oil. Mix in chilli oil to taste then add enough hot water to thin out the sauce slightly. Check the consistency by dipping one of the bean-curd strips into it – it should lightly coat the bean curd. Taste the sauce and correct the seasonings, if needed.
  • . Drain the mung bean noodle sheets then stack them on a cutting board and cut into strips 1cm )7/16in) wide. Pile them in the centre of a serving plate. Lay the vegetables in separate stacks around the noodles. Finely julienne the spring onion and lay the pieces over the noodles, then sprinkle with sesame seeds. Serve with the dressing on the side. Pour it over the ingredients and mix well just before eating.

Nutrition Facts : Calories 867 calories

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