Mung Bean Thread Noodle Dish in Minutes
This Mung Bean Thread Noodle dish is a vegan delight that can be made in minutes. This recipe features quick-cooking mung bean noodles tossed with stir-fried vegetables in a flavorful sweet and sour sauce. Perfect for busy days, this dish is plant based, customizable, and bursting with fresh flavors.
Whether you’re a seasoned vegan cook or simply looking to incorporate more plant-based meals into your repertoire, this easy to make dish will indeed become a staple. It’s versatile, customizable, and satisfying, ideal for solo dinners or a salad shared with loved ones.
Delicate mung bean thread noodles cook in minutes, making them a perfect candidate for busy weeknight dinners or when you want something satisfying without spending hours in the kitchen. When combined with stir-fried vegetables and a tangy, sweet, and sour sauce, the result is a harmonious blend of flavors and textures that will leave you craving more. Preparing just the amount to be served immediately is best so the vegetables stay crispy and flavorful.
Quick and Flavorful Mung Bean Thread Noodles Dish: A Vegan Delight
Ingredients
- 1 cup presoaked and cut mung bean noodles
- 1 tbsp olive oil
- 1 cup fresh cauliflower florets
- 4 baby carrots cut longways into thin sticks
- 1/2 medium red onion thinly sliced
- 1/4 red sweet bell pepper cut in long sticks
- 1 cup fresh baby spinach leaves (around 20 leaves)
- 2 tbsp roasted sesame seeds
- 1/2 cup low sodium Tamari soy sauce (SAN-J organic, with 25% less sodium, gluten free, is my favorite)
- 3 tbsp organic lime or lemon juice (my favorite is Lakewood brand)
- 1 tbsp raw cane sugar
- 1 clove garlic, minced or smashed
- 1 tbsp minced organic ginger
Instructions
- Begin by soaking the noodles in 3 cups of warm water for 5 minutes. After soaking, strain and cut them with scissors into 4-6 inch pieces. Set aside while you prepare the vegetables. Heat a deep skillet over medium heat and add olive oil. Stir-fry cauliflower and carrots for 3-4 minutes until slightly tender, then add onions and sweet bell pepper. Continue stir-frying until the cauliflower is golden brown.
- Add spinach leaves and the prepared mung bean noodles to the skillet. Cook for about 20 seconds, allowing the noodles to heat through and the spinach to wilt slightly. Turn off the heat and cover the skillet for one minute to let the flavors meld.
- In a small bowl, whisk together Tamari, lime or lemon juice, raw cane sugar, minced garlic, and minced ginger to make the sauce.Pour the sauce over the noodle and vegetable mixture in the skillet, and gently toss to coat everything evenly.
- Serve the dish hot, garnished with roasted sesame seeds for extra flavor and texture.