We tried a ton of stuff, which was all good, my faves were the fish in chili sauce and
mung bean noodles.
smoked salmon,
mung bean noodles, haricot vert, basil leaves, spring roll wrappers, olive oil, sesame oil, lemon, mirin, rice wine vinegar, soy sauce, matcha
2 tablespoons of sea salt 1/4 cup fish sauce 2 tablespoons of unrefined sugar 500g of grain - free noodles (buckwheat or
mung bean noodles are my favourite)
Mung bean noodles sound amazing.
U ought to try explore Asian
mung bean noodles.
I love
mung bean noodles!
Here's a picture of today's gluten - free / dairy - free / sugar - free meals away from home: Breakfast: Banana Blueberry Pancakes with cashew butter & hemp seed Lunch: Huge salad of arugula,
mung bean noodles, cherry tomatoes, olives, carrots, avocado, Tessamae's Lemonette dressing Snacks: #nondairy yogurt w / raspberries & Purely Elizabeth's Pumpkin Fig granola, orange, clementine, MTG Pumpkin Spice & Everything Nice Green Smoothie -LSB-...]
I used: powdered lemongrass for the bottled, onions for the shallots, Penzey's sweet curry powder plus 1 tsp Chinese chile garlic paste for the red curry paste, three times as much garlic, a full tablespoon of sugar (brown),
mung bean noodles for the rice vermicelli, green beans (par - cooked in the microwave then salted and blistered in the wok) for the peas, twice as much cilantro, an equal amount of chopped scallions, and an equal amount of chopped peanuts as a garnish.
It had carrots, turnips, radishes, onions, scallions, bok choy,
mung bean noodles, a homemade Chinese 5 Spice mix (made from peppercorns, star anise, cinnamon, cloves and fennel seeds).
Pasta with homemade basil and pecorino pesto (made with either pine nuts or cashews), this curry (http://www.tastemag.co.za/Recipe-1177/Chickpea-and-cashew-curry.aspx) that I've made so many times that I no longer need a recipe, potato and red pepper frittata, roasted tomato and red pepper soup with smoked paprika, veggie burgers with homemade chickpea chips, lots of meal - sized salads (vegetarian), stirfried veg (sometimes with tofu puffs) and peanut sauce on
mung bean noodles, dahl and basmati, haloumi salad wraps, veg green / red curry.......
Chances are, you're familiar with
mung bean noodles, some clear and some ghostly white, that can be found in abundance at Asian markets.
Mung bean noodles that I used here only need to be soaked in boiled water for 3 minutes.
I love rice noodles and
mung bean noodles and I'm pretty sure the
mung bean noodles are even healthier!
For
the mung bean noodles, boil them for about 4 - 5 minutes, then rinse in cold water and drain well.
Not exact matches
Look for
bean thread
noodles — sometimes labeled vermicelli,
mung bean or cellophane
noodles — along with sheets of nori (seaweed) in the Asian section of most supermarkets.
I went with a simple spelt - base
noodle that I had on hand, but you could also do buckwheat soba, edamame /
mung bean fettuccine, brown rice
noodles... spiralized raw zucchini even!
Ready in under 20 (yes that is twenty) minutes all you need to cook are the
mung bean (or rice)
noodles which literally take 60 seconds.
2 tbsp extra virgin olive oil 2 tsp red curry paste 3 cups cubed pumpkin 2 cups cooked chickpeas 1 cup coconut milk 1/2 cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce small bunch of parsley bunch of swiss chard
mung bean or rice
noodles lemon juice, or lime juice
8 ounces of rice cellophane
noodles (or
mung bean cellophane
noodles or sweet potato vermicelli
noodles)
No
Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups
mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices of lime — to serve
Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g rice stick
noodles (vermicelli) 100g
mung bean sprouts + extra for garnish 1/2 cup shredded roast chicken
Evenly distribute the
mung bean vermicelli and / or cooked
noodles at the bottom of a large soup bowl.
Follow the package instructions for preparing
mung bean vermicelli (or
noodle of choice).
8 ounces dried rice
noodles 1/4 cup fresh lime juice 2 tablespoons reduced - sodium soy sauce or tamari 2 tablespoons brown sugar 1 to 2 teaspoons hot chili sauce 1 tablespoon water 2 teaspoons peanut oil 3 cloves garlic, minced 1 to 2 teaspoons minced, peeled fresh ginger (bottled fresh is OK) 1 medium carrot, peeled and cut into narrow strips 8 to 10 green onions, halved lengthwise and then cut into 2 - inch pieces 1 cup
mung bean sprouts 2 tablespoons chopped dry - roasted peanuts 1/4 cup chopped fresh cilantro (optional) 1 lime, sliced (optional)
Gather half the carrot into a bundle and place next to the
noodles in each bowl, followed by the cucumber and lastly the
mung bean sprouts.
The glass
noodle I used are made from
mung bean and pea starch and are super easy to prepare.
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet
bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat
noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes -
Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions
This is our favorite, even my teenage boys have asked if I would make it again.We've used it over rice, spaghetti squash, rice
noodles / sticks & even made sushi with this as a filling adding cucumbers &
mung beans??..
Other gluten free alternatives are quinoa, rice, buckwheat, millet, amaranth, kelp
noodles, soba
noodles, rice cakes, chia seeds, flax crackers, gluten free oats,
mung bean pasta, chickpea pasta, zucchini
noodles, black
bean pasta, Ezekial bread, lentils, coconut flour and almond flour.
I adapted Jenn's recipe a bit to make use of what I had on hand: I couldn't find sweet potato vermicelli (the type of
noodles generally used for chap chae) so I substituted
mung bean cellophane
noodles; I added tempeh for protein (you could try small pieces of organic chicken, pastured pork or grass - fed steak instead, if you like) and topped the dish off with homemade sriracha.
* 2 bunches
mung bean cellophane
noodles (or 8 oz.
One of the favourite dishes I made for dinner was these amazingly flavorful
mung bean (or cellophane)
noodles with crispy vegetables.
1/2 to 2/4 pound pork shoulder 1/2 to 3/4 pound boneless, skinless chicken breasts [OR any combination of 2 to 3 pounds of meat] 8 Asian frozen fish balls, thawed 8 sticks surimi 4 to 8 fried tofu cakes (2 - inches square) 2 ears pre-cooked corn on the cob, cut crosswise into quarters (or 8 ears of canned baby corn, rinsed) 1 pound baby bok choy, washed and separated into leaves 1/2 pound enoki mushrooms 4 ounces uncooked
mung bean thread
noodles (vermicelli)
for the
noodles about 8 oz
mung beans vermicelli or other clear
noodles 1 handful green
beans — ends trimmed and strings removed (if present) 1 handful sugar snaps or snow peas — strings removed 1 cup shelled frozen edamame 1 cup fresh or frozen shelled green peas 2 tablespoons grapeseed or sunflower oil 3 garlic cloves — crushed with knife 1 red chili — seeded and chopped 3 green onions — thinly sliced 1 cup basil leaves, plus more for garnish handful mint leaves — chopped 1 cup yellow cherry tomatoes — halved or quartered about 3 tablespoons toasted sesame seeds — optional
Swap
noodles for 100 % buckwheat soba
noodles, kelp
noodles (made from seaweed), zucchini
noodles (see recipe by Jessica Sepel here), acorn
noodles (made using acorn flour and buckwheat flour),
bean threads (made using
mung bean starch), buckwheat vermicelli, harusame (made from potato, sweet potato or
mung bean starch), shirataki (made from the konjac plant), sweet potato vermicelli (made from sweet potato starch) or tapioca
noodles (made from tapioca starch).
Korean food markets in the Dallas area carry many of the same products, although you might be surprised at the number, type, and variety available: cans of sweetened red
beans, big bags of frozen dumplings, whole heads of pickled garlic, jars of bright red hot - pepper paste, packages of dried zucchini, giant fresh Korean pears the size of large grapefruits, fresh soy and
mung bean sprouts, salted fish, several kinds of rice (from white to beige to black), and more types of packaged dried
noodles than you probably ever knew existed.
1 5 - lb chicken, quartered 1 onion, skin intact, quartered 3 1 inch pieces of ginger 4 quarts cold water 1 tablespoon salt or fish sauce 1 teaspoon sugar 1/4 cup fish sauce freshly ground black pepper 1 lb dried pho
noodles (Vietnamese rice
noodles) 1 lb
mung beans 2 scallions, thinly sliced 1/4 cup basil, roughly chopped 1/4 cup cilantro, roughly chopped 2 limes, sliced in wedges 2 jalapeños, thinly sliced Asian chili garlic sauce and / or hoisin for serving
Divide the rice
noodles,
mung beans, and shredded chicken into bowls, and ladle chicken broth into each bowl.
Other Flavors: Adzuki
bean pasta, Soybean pasta,
Mung bean pasta, Black
bean pasta, Jasmine brown rice
noodles, Jasmine red rice
noodles.
Ingredients, Serves 4 • 1 pound brown rice
noodles, cooked according to package directions, drained, and rinsed until cool • 2 1/2 cups chopped cabbage kimchi • 3 to 4 tablespoons gochujang • 1 cup
mung bean sprouts (recipe follows) • 4 green onions (white and green parts), thinly -LSB-...]
• 4 large carrots, grated • 1 small daikon radish, peeled and grated • 1 English cucumber, thinly sliced • 1/4 cup (60 ml) GF rice vinegar • 1 tablespoon sugar • 1/4 teaspoon salt, plus more to taste • 2 avocados, halved and pitted • 1 - inch (2.5 cm) piece ginger, peeled and minced • 2 tablespoons to 1/4 cup (60 ml) water • 1 tablespoon fresh lime juice • 1 garlic clove • 1 tablespoon coconut oil (OF: omit) • One 16 - ounce (454 g) package sprouted or extra-firm tofu, drained and cubed • Black pepper • 8 ounces (227 g) brown rice
noodles • 2 cups (210 g)
mung bean sprouts • 1/2 cup (30 g) chopped cilantro • Unsalted peanuts • Chili sauce, such as Sriracha sauce, optional
Mango, green papaya, durian, jackfruit, goji berries, kale, cabbage, spinach,
mung bean sprouts, cilantro, green onion, chili, lemongrass, Asian lime leaf, young coconut, sea vegetables, shitake mushrooms, sesame seeds, tahini, almond butter, tamari, miso, kelp
noodles, dates, agave, stevia.
I recently bought some vermicelli type
noodles and it's made out of
bean starch (I think it's
mung bean).
This glass
noodle salad delivers in punches, featuring crunches of toasted peanuts against a springy backdrop of
mung bean threads soaked in a zesty lime sauce with a big umami kick.
Glass
noodles, also called
bean threads, are made from
mung bean flour and have a delightfully bouncy texture.
Or, if you'd like to enjoy the Pho as a meal, cook your rice
noodles according to package directions and place them in serving bowls with your tofu / seitan and
mung bean sprouts.
There are several low GI gluten - free options available fresh and dried: buckwheat (soba)
noodles; cellophane
noodles, also known as Lungkow
bean thread
noodles or green
bean vermicelli, are made from
mung bean flour; rice
noodles made from ground or pounded rice flour, are available fresh and dried.