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
PAN-SEARED SICHUAN SHRIMP WITH MUNG BEAN NOODLES RECIPE ...
Plus: F&W's Ultimate Beer Guide More Delicious Shrimp Dishes
Provided by Sang Yoon
Total Time 40 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large saucepan of water to a boil. In a large bowl, cover the mung bean noodles with warm water and let stand until pliable, about 5 minutes. Drain the noodles and cut them into 4-inch lengths. Boil the noodles until tender but still chewy, about 25 seconds. Drain and return the noodles to the pot. Rinse twice under cold water and drain; let stand in the colander.
- Season the shrimp with salt, white pepper and 1/2 teaspoon of the Sichuan peppercorns. In a large, deep skillet, heat 1 tablespoon of the vegetable oil until shimmering. Add the shrimp and cook over moderately high heat, turning once, until pink on the outside and white within, about 2 minutes. Transfer the shrimp to a plate.
- Add the remaining 2 tablespoons of vegetable oil to the skillet and heat until shimmering. Stir in the scallions and ginger and cook until fragrant, about 1 minute. Stir in the mung bean noodles, soy sauce, vinegar, chile oil and the remaining 1/2 teaspoon of Sichuan peppercorns and cook until heated through, about 1 minute. Add the shrimp and season with salt and white pepper. Transfer to shallow bowls and serve right away.
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