These vegetable stir fry mung bean noodles is one of my go-to dishes when I have less than 30 minutes to whip up a meal. Filled with a rainbow of delicious vegetables, this dish is vegan and gluten-free!
I don’t hold my chopsticks properly, and that’s the cold, hard truth. Legend has it that I had perfect form when I was a little chitlin but somehow lost it over the years. I blame it on my siblings’ bad example. I suppose I should find solace in the fact that I don’t hold chopsticks like drumsticks or ask for a fork at a Chinese restaurant. That would be the ultimate form of humiliation if you look like me.
I didn’t want you to see how I hold chopsticks like a pencil, so I solicited the help of a hand model in exchange for food. It’s a fair deal.
My mom always dedicates an entire shelf in her kitchen to dry noodles. There’s egg noodles, seasoned egg noodles, flat rice noodles, mung bean noodle threads, instant ramen (my brother’s contribution)—nearly anything you can find at an Asian supermarket. If you ask her why she needs so many noodles, I’m sure her answer would be that there is a time and a place for everything. Well, this is the time and the place for some flat mung bean noodles.
The beauty about mung bean noodles is that they’re gluten-free (made with mung bean and potato starch). They usually come in the form of small cakes, and they’re a whiz to prepare. Just dump them in a pot of boiling water and they’re ready in minutes. Good for those days when you’re semi-lazy to cook (because let’s be real, if you were too lazy to cook, you’d order some takeout or delivery).
Picking up a few of my mom’s habits, I usually stash a bag of dried noodles or two in my pantry in case I need to cook a meal in a pinch. These stir fry noodles take only 25 minutes to prepare. Ready in a pinch!