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Vegetable Stir Fry Mung Bean Noodles | healthynibblesandbits.com
4.67 from 3 votes
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Author: Lisa Lin

Vegetable Stir Fry Mung Bean Noodles

Serves 4
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes

Ingredients

  • 4 flat mung bean noodle cakes, about 8 oz/230g
  • 2 tablespoons olive oil
  • 1/2 large sweet onion, sliced
  • 1 stalks celery, sliced
  • 3 garlic cloves, minced or pressed
  • 1 tablespoon minced ginger
  • 2 Thai chilis, sliced (optional)
  • 1 pound (455g) Chinese broccoli, stemmed and stalks sliced
  • 2 large carrots, peeled and julienned
  • 1/2 large red pepper, thinly sliced
  • 1 scallion/green onion, sliced
  • 1/3 cup (80ml) low-sodium tamari (or soy sauce, if not gluten free)
  • 2 tablespoons brown sugar
  • 2 teaspoons sesame oil
  • sesame for topping, optional

Instructions

  • Fill a large saucepan with 3 to 4 inches of water and bring it to boil. Drop the noodle cakes into the boiling water, and let it cook for about 4 to 5 minutes or until the noodles look translucent. Drain the liquid and run the noodles under cold water.
  • Heat a large stir fry pan with olive oil over medium-high heat. Once the pan is hot, add the onions and let it cook for a minute. Add the celery, garlic, ginger, chili and stir until the onions start to brown.
  • Add the Chinese broccoli and cook for 2 to 3 minutes before adding the carrots, pepper, and green onions. Once the Chinese broccoli turns into a bright green, add the noodles and stir.
  • Mix the soy sauce, sugar, and sesame oil in a small bowl, and pour into the noodles and vegetables. Cook for an additional 2 minutes.
  • Sprinkle sesame seeds on top, and serve immediately.
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