MUNG BEAN NOODLE RECIPE RECIPES
EASY CHINESE VEGAN MUNG BEAN NOODLES - RECIPE | SCMP COOKING
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
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
FRIED MUNG BEAN NOODLES RECIPE - SIMPLE CHINESE FOOD
There should not be many people who have eaten this dish. Many friends will be curious about what chili is? When I first came to Xiangxi, I was very surprised when I saw this dish in the supermarket. After asking my local colleagues, I realized that pepper is a homemade side dish, and each method is different, roughly using minced garlic and Glutinous rice flour is fermented with salt and has a slight sour taste. It is usually stuffed in chili and used as a meal after it is fried. Today I fried it with chili and mung bean flour. The taste is very good.
In fact, when cooking, you have to think about various combinations yourself. Some ingredients that seem to be out of reach of a white pole have different flavors when they match.
Provided by Meimeijia's Kitchen
Total Time 15 minutes
Yield 3
Number Of Ingredients 5
Steps:
- The ingredients are all ready. This is brought to me by a local colleague from Xiangxi back to the countryside for the Chinese New Year. It is really rare to see it in the market.
- Mung bean flour
- The chili powder looks very spicy, but in fact it has a slight spicy taste.
- The noodles made of mung beans should be available on the market. I used fresh noodles today. If you are working, you need to soak them in water and chop the red pepper.
- Heat the oil pan, put the noodles in and stir fry
- Until the powder skin becomes soft, the color of the whole powder becomes darker
- Add salt
- Add chili powder, stir-fry evenly, then out of the pan
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