MUNG BEAN VERMICELLI RECIPES RECIPES

Steps:

• Process shallots, 1/4 cup oil, 2 tablespoons water, ginger, chile, and garlic in a blender until almost smooth, about 20 seconds.
• Heat a medium skillet over medium. Add shallot mixture and lime leaves. Cook, stirring constantly, until lightly browned, about 5 minutes. Stir in brown sugar, tamarind puree, and remaining 1 cup water. Bring to a boil; stir in flaked coconut and 1/2 teaspoon salt. Return to a boil; reduce heat to low. Cook, stirring often, until mixture is almost dry, about 10 minutes. Remove from heat.
• Bring a large pot of salted water to a boil over medium-high. Add green beans; cook 2 minutes. Add cabbage, broccoli, and bok choy; cook until vegetables are just tender, about 45 seconds. Using a slotted spoon, transfer vegetables to a large colander, and immediately rinse under cold running water; drain well.
• Add cellophane noodles to water in pot; cook over medium-high until noodles are completely translucent, about 2 minutes. Drain and rinse under cold running water; drain well.
• Place drained vegetables in a large bowl; add noodles, coconut mixture, remaining 1 tablespoon olive oil, and remaining 11/2 teaspoons salt. Gently toss to combine, making sure coconut mixture is evenly distributed. Garnish with scallions, cilantro, and toasted coconut.

Steps:

• Put mung beans into a large container and cover with several inches of cool water. Soak beans for 1 hour.
• Drain mung beans and spread them out onto a flat surface. Pat gently with paper towel to blot some of the water; air-dry beans for 15 minutes.
• Heat oil in a skillet over medium heat. Cook and stir beans in hot oil until evenly browned and crunchy, about 5 minutes. Drain beans and transfer to a mixing bowl; add chile pepper, green onion, and salt and stir to coat.