If you’re looking for a delicious and nutritious alternative to regular wheat noodles, then look no further than mung bean noodles. Packed with protein and fiber, these noodles offer a unique taste and texture that can elevate any dish. In this article, we’ll explore a variety of mouth-watering mung bean noodles recipes that are easy to make and perfect for any occasion. From stir-fries to salads, we’ve got you covered with endless possibilities to indulge in the goodness of mung bean noodles. So grab your apron and get ready to explore the world of tasty and healthy mung bean noodle creations!
1. Introduction to Mung Bean Noodles
Overview of Mung Bean Noodles
Mung bean noodles, also known as glass noodles or cellophane noodles, are a popular ingredient in various Asian cuisines. Made from mung bean starch, these noodles are translucent and have a chewy texture when cooked. They are prized for their versatility, as they can be used in a wide range of dishes, including stir-fries, soups, salads, and desserts. Mung bean noodles are not only delicious but also have a number of health benefits.
Health Benefits of Mung Bean Noodles
Mung bean noodles are a nutritious choice that can be incorporated into a balanced diet. They are gluten-free, making them suitable for individuals with gluten sensitivities or celiac disease. Additionally, they are low in calories and fat, making them a great option for those looking to watch their weight. Mung bean noodles are also a good source of fiber, which can aid in digestion and help maintain a healthy digestive system. Furthermore, they are rich in vitamins and minerals, including magnesium, potassium, and folate. These nutrients are essential for overall well-being and can support various bodily functions.
2. Traditional Mung Bean Noodle Recipe
Ingredients
- 200g mung bean noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 carrot, julienned
- 1 bell pepper, sliced
- 200g chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- Salt and pepper to taste
- Fresh cilantro for garnish
Cooking Instructions
- Bring a pot of water to a boil and cook the mung bean noodles according to the package instructions. Drain and set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and onion, and cook until fragrant and slightly browned.
- Add the carrot, bell pepper, and chicken breast to the wok. Stir-fry for a few minutes until the chicken is cooked through and the vegetables are tender-crisp.
- In a small bowl, mix together the soy sauce and oyster sauce. Pour the sauce over the stir-fry and toss to combine.
- Add the cooked mung bean noodles to the wok and toss gently to coat the noodles in the sauce. Cook for another minute to heat through.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
3. Spicy Stir-Fried Mung Bean Noodles
Ingredients
- 200g mung bean noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 red chili, sliced
- 200g shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon hoisin sauce
- Salt and pepper to taste
- Fresh cilantro for garnish
Cooking Instructions
- Cook the mung bean noodles according to the package instructions. Drain and set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add the garlic, onion, and red chili, and cook until fragrant.
- Add the shrimp to the wok and stir-fry until they turn pink and are cooked through.
- In a small bowl, mix together the soy sauce, sriracha sauce, and hoisin sauce. Pour the sauce over the stir-fry and toss to coat.
- Add the cooked mung bean noodles to the wok and toss gently to combine. Cook for another minute to heat through.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Variations
- For a vegetarian option, omit the shrimp and add tofu or sliced mushrooms instead.
- To make it spicier, increase the amount of sriracha sauce or add some crushed red pepper flakes.
4. Mung Bean Noodle Salad
Ingredients
- 200g mung bean noodles
- 2 cups mixed salad greens
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 bell pepper, sliced
- 1/4 cup chopped fresh herbs (such as mint, cilantro, or basil)
- 1/4 cup chopped roasted peanuts
- Dressing of your choice (such as soy sauce vinaigrette or peanut sauce)
Cooking Instructions
- Cook the mung bean noodles according to the package instructions. Drain and rinse with cold water. Set aside to cool.
- In a large mixing bowl, combine the cooked mung bean noodles, mixed salad greens, cucumber, carrot, bell pepper, fresh herbs, and chopped peanuts.
- Pour the dressing of your choice over the salad and toss gently to coat all the ingredients evenly.
- Serve the mung bean noodle salad chilled, either as a refreshing side dish or a light main course.
Serving Suggestions
- Add some grilled chicken, shrimp, or tofu for added protein.
- Sprinkle some sesame seeds or sliced green onions on top for extra flavor.
5. Mung Bean Noodle Soup
Ingredients
- 200g mung bean noodles
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 1 cup sliced bok choy or spinach
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 carrot, julienned
- 200g cooked chicken or tofu, shredded
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Sliced green onions for garnish
Cooking Instructions
- Cook the mung bean noodles according to the package instructions. Drain and set aside.
- In a large pot, heat some oil over medium heat. Add the garlic and onion, and cook until fragrant.
- Add the mushrooms, bok choy or spinach, carrot, and cooked chicken or tofu to the pot. Stir-fry for a few minutes until the vegetables are slightly softened.
- Pour in the chicken or vegetable broth and bring to a simmer. Let the soup cook for about 10 minutes to allow the flavors to meld.
- Add the cooked mung bean noodles to the pot and season with soy sauce, sesame oil, salt, and pepper. Cook for another few minutes to heat everything through.
- Ladle the mung bean noodle soup into bowls and garnish with sliced green onions before serving.
Garnish Options
- Add a squeeze of fresh lime juice for a tangy twist.
- Top the soup with a drizzle of sriracha sauce or chili oil for some extra heat.
6. Mung Bean Noodle Stir-Fry
Ingredients
- 200g mung bean noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup sliced mixed vegetables (such as bell peppers, mushrooms, carrots, snow peas)
- 200g protein of your choice (such as chicken, beef, shrimp, or tofu)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Cooking Instructions
- Cook the mung bean noodles according to the package instructions. Drain and set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and onion, and cook until fragrant and slightly browned.
- Add the mixed vegetables and protein of your choice to the wok. Stir-fry for a few minutes until the meat is cooked through and the vegetables are tender-crisp.
- In a small bowl, mix together the soy sauce, oyster sauce, and sesame oil. Pour the sauce over the stir-fry and toss to combine.
- Add the cooked mung bean noodles to the wok and toss gently to coat the noodles in the sauce. Cook for another minute to heat through.
- Season with salt and pepper to taste.
Sauce Ideas
- For a tangier flavor, add a splash of rice vinegar or lime juice to the sauce.
- Drizzle some hoisin sauce or chili garlic sauce over the stir-fry for added depth of flavor.
7. Gluten-Free Mung Bean Noodle Recipe
Ingredients
- 200g mung bean noodles
- 2 tablespoons gluten-free soy sauce or tamari
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup sliced mixed vegetables (such as bell peppers, mushrooms, carrots, snow peas)
- 200g protein of your choice (such as chicken, beef, shrimp, or tofu)
- 2 tablespoons gluten-free oyster sauce (optional)
- 1 tablespoon sesame oil
- Salt and pepper to taste
Cooking Instructions
- Cook the mung bean noodles according to the package instructions. Drain and set aside.
- In a small bowl, stir together the gluten-free soy sauce or tamari, garlic, and onion. Set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add the mixed vegetables and protein of your choice. Stir-fry for a few minutes until the meat is cooked through and the vegetables are tender-crisp.
- Pour the soy sauce mixture over the stir-fry and toss to combine.
- Add the cooked mung bean noodles to the wok and toss gently to coat the noodles in the sauce. Cook for another minute to heat through.
- Drizzle with sesame oil and season with salt and pepper to taste.
Mock Noodle Substitutes
- Replace the mung bean noodles with spiralized zucchini or carrot noodles for a fresh and colorful twist.
- Use shirataki noodles or kelp noodles for a low-carb or keto-friendly option.
8. Vegan Mung Bean Noodle Curry
Ingredients
- 200g mung bean noodles
- 1 can (400ml) coconut milk
- 2 tablespoons Thai green or red curry paste
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup sliced mixed vegetables (such as bell peppers, mushrooms, carrots, snow peas)
- 200g firm tofu, cubed
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup or agave nectar (optional for added sweetness)
- Salt and pepper to taste
- Fresh cilantro for garnish
Cooking Instructions
- Cook the mung bean noodles according to the package instructions. Drain and set aside.
- In a large pot or wok, heat some oil over medium heat. Add the garlic and onion, and cook until fragrant.
- Add the curry paste to the pot and stir it into the garlic and onion mixture. Cook for a minute to release the flavors.
- Pour in the coconut milk and bring the mixture to a simmer. Let it cook for a few minutes.
- Add the mixed vegetables and tofu to the pot. Cook for about 5 minutes until the vegetables are tender.
- Stir in the soy sauce and maple syrup or agave nectar, if using. Season with salt and pepper to taste.
- Add the cooked mung bean noodles to the pot and toss gently to combine. Cook for another minute to heat through.
- Garnish with fresh cilantro before serving.
Serving Suggestions
- Serve the mung bean noodle curry over steamed rice or quinoa for a satisfying meal.
- Sprinkle some crushed peanuts or cashews on top for added crunch.
9. Mung Bean Noodle Casserole
Ingredients
- 200g mung bean noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup sliced mixed vegetables (such as bell peppers, mushrooms, carrots, snow peas)
- 200g cooked chicken, shredded
- 1 cup shredded cheese of your choice (such as cheddar, mozzarella, or Swiss)
- 1/2 cup milk
- 2 eggs, beaten
- Salt and pepper to taste
Cooking Instructions
- Cook the mung bean noodles according to the package instructions. Drain and set aside.
- Heat vegetable oil in a large skillet over medium heat. Add the garlic and onion, and cook until fragrant.
- Add the mixed vegetables and cooked chicken to the skillet. Stir-fry for a few minutes until the vegetables are tender-crisp.
- In a large mixing bowl, combine the cooked mung bean noodles, cooked vegetables and chicken, shredded cheese, milk, and beaten eggs. Season with salt and pepper to taste.
- Transfer the mixture to a greased baking dish and smooth the top.
- Bake in a preheated oven at 350°F (175°C) for approximately 30 minutes, or until the casserole is set and golden brown on top.
- Allow the mung bean noodle casserole to cool for a few minutes before serving.
Cheese Topping Ideas
- Sprinkle some breadcrumbs or crushed crackers on top before baking for added texture.
- For a tangy twist, mix some grated Parmesan cheese into the shredded cheese blend.
10. Sweet Mung Bean Noodle Dessert
Ingredients
- 200g mung bean noodles
- 4 cups water
- 1 cup coconut milk
- 1/2 cup palm sugar or brown sugar
- 1 pandan leaf (optional, for aromatic flavor)
- Fresh fruits of your choice (such as mango, banana, or jackfruit), for serving
Cooking Instructions
- Cook the mung bean noodles according to the package instructions. Drain and set aside.
- In a large pot, bring the water and coconut milk to a boil. Add the palm sugar and pandan leaf, if using. Stir until the sugar dissolves.
- Add the cooked mung bean noodles to the pot and simmer for a few minutes to allow the flavors to meld and the noodles to absorb some of the liquid.
- Remove the pandan leaf from the pot before serving.
- Serve the sweet mung bean noodle dessert warm or chilled, topped with fresh fruits of your choice.
Variations
- For a creamier dessert, substitute half of the water with additional coconut milk.
- Add a sprinkle of toasted sesame seeds or crushed peanuts on top for added crunch.
Incorporating mung bean noodles into your culinary repertoire opens up a world of delicious possibilities. From savory stir-fries and soups to refreshing salads and sweet treats, there’s a mung bean noodle recipe for every palate and occasion. Whether you’re following a gluten-free or vegan diet, or simply looking for new and exciting ways to enjoy noodles, these versatile mung bean noodle recipes will surely delight your taste buds. So grab a pack of mung bean noodles and get creative in the kitchen – you’ll be amazed at how these delicate noodles can transform any dish into a flavorful and satisfying meal. Enjoy!
