Mung Bean Threads with Sautéed Kale


mungbeanNoodles

I have been reading a lot of recipes with cellophane noodles, glass noodles etc.  Since I don’t have any special stores that sells these noodles, I thought to settle with mung bean noodles since they are similar to the cellophane noodles.  I bought the KAME brand mung bean threads and cooked the noodles according to package directions. (according to package – soak noodles for about 10-15 minutes in water, drain and use in your recipes.)  Once I started cooking the noodles with veggies, I found this noodle to be a bit sticky and clumpy.  I had to continuously separate them out with a fork and spray a little cooking spray now and then – just a heads up.

Ingredients:

  • 2 oz mung bean threads
  • 1 small red onion thinly sliced
  • 4-5 garlic cloves minced
  • 2-3 tablespoons cooking oil
  • 7 oz firm tofu
  • 8 oz fresh shitake mushroom
  • 4 oz kale leaves
  • ½ teaspoon crushed red pepper
  • 2 teaspoon sesame seeds roasted
  • Salt to taste
  • Cooking spray

For the Sauce:

  • 1 teaspoon soy sauce
  • ½ teaspoon noodle stir fry spicy sauce/paste
  • 1 teaspoon sesame oil

Method:

  • Prepare mung bean threads according to package directions
  • Drain tofu and cut them into about ½ inch cubes.
  • Slice mushroom into thick slices
  • Preheat oven to 350 F
  • Add cooking spray to a baking sheet and spread tofu and mushroom and roast for about 15 minutes
  • Tear kale leaves into small pieces and remove the middle stem.
  • Mix together sesame oil, stir fry noodle sauce/paste and soy sauce in a small dish and set aside
  • In a large skillet add cooking oil and once hot add onion and sauté until translucent. Add garlic and sauté for another 2 minutes
  • Add kale leaves and sauté for about 4-5 minutes
  • Add roasted tofu, mushroom, sauce, and noodles and cook on low flame for about 5-10 minutes. If the noodles start sticking to the pan sprinkle a little water and cook.  Alternatively you and spray a little bit cooking spray as well.
  • Add crushed red pepper and season with salt
  • Transfer to serving plates and sprinkle with sesame seeds
  • Yields: 2 main dishes.
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One thought on “Mung Bean Threads with Sautéed Kale

  1. youthfoodblog September 12, 2015 at 5:02 pm Reply

    Very unique cultural cuisine!

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