Mung Bean Noodles (Cellophane Noodle) with mixed vegetables


  • 8 oz extra firm tofu drained
  • 1 cup green beans chopped
  • 1 large carrot scrapped
  • 1 ½ cups green cabbage shredded
  • 1 cup chopped leek
  • 1 tablespoon canola oil
  • Salt and pepper to taste
  • 1 – 3.75 oz pack mung bean threads (noodle)


  • Soak noodle in water for about 15 minutes
  • In a skillet add oil and crumble the tofu and stir fry until tofu becomes slightly crisp
  • Add green beans and stir fry for about 5 – 6 minutes
  • Add carrot, cabbage and leek and stir fry for another 4 – 5 minutes
  • Drain noodle and add to the skillet with vegetables and lower the flame and cook until noodle is soft and cooked (stir continuously otherwise noodle will start clumping)
  • Add salt and pepper to taste

Yields: about 2 – 3 servings as a main dish

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