Mung Bean Noodles with Vegetables

 

Mung Bean Noodles with Vegetables

Ingredients:

• 1 pound mung bean noodles
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 carrot, thinly sliced
• 1 bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup chopped fresh cilantro

Instructions:

1. Cook the noodles: Cook the mung bean noodles according to package instructions. Drain and set aside.
2. Sauté vegetables: Heat vegetable oil in a large skillet over medium-high heat. Add onion, garlic, and ginger, and cook until fragrant. Stir in carrot, bell pepper, and broccoli, and cook for 2-3 minutes, or until slightly softened.
3. Add sauce and noodles: Pour vegetable broth, soy sauce, and red pepper flakes (if using) over the vegetables. Bring to a boil, then reduce heat and simmer for 1-2 minutes, or until the sauce has thickened. Add the cooked mung bean noodles to the skillet and toss to coat.
4. Serve: Garnish with fresh cilantro and serve immediately.

Nutrition Information (per serving):

• Calories: 300-350
• Protein: 15-20g
• Fat: 10-15g
• Carbohydrates: 40-50g
• Fiber: 5-7g

Tips:

• Mung bean noodles: Mung bean noodles are a light and refreshing type of noodle. They are often used in Vietnamese and Thai cuisine.
• Vegetables: Feel free to add or substitute other vegetables, such as mushrooms, snap peas, or spinach.
• Sauce: For a spicier dish, add more red pepper flakes or a dash of sriracha sauce.
• Garnishes: Garnish with additional herbs, such as basil or mint, or a squeeze of lime juice.
• Leftovers: Leftover mung bean noodle dish can be stored in an airtight container in the refrigerator for up to 3 days.