Thai Mung Bean Noodles

A close friend of mine introduced me to these noodles at Salad King in downtown Toronto. Since then, Bangkok Stir Fry is the only dish I order there!

WARNING: These noodles are seriously addictive. They are light, filling but not as filling as traditional noodles. They are made from 100% mung beans! Amazing, right?

Another great thing about these noodles is that you don’t have to boil them. It’s a one pot meal! Just soak them in hot water for 10 minutes. Badda bing, badda boom!

I had a hard time finding tofu puffs. In my area, only the Asian grocery stores carry it. I bought the Sunrise brand (sorry, forgot to take a pic of it before I opened it). They are quite big in size so I cut them in half with scissors. You could always use regular tofu; but it might not taste the same. The tofu puffs themselves are airy, perfectly flash fried in the package and taste like restaurant quality.

Chicken is a great alternative to these noodles. I would suggest seasoning it with very little soy sauce and freshly ground pepper and just add it in with the veggies. The noodles are the star of this dish so I prefer it veggie! =)

There are no right or wrong vegetables to use, so feel free to change it up! Green onions and cilantro are a must!

To my close friend who has moved to NYC and can no longer have Salad King, I hope you love this recipe – this one’s for you!! =)

Enjoy everyone!

Servings: 4-6

• 1 pack of Mung Bean Vermicelli Noodles
• 1 pack of Sunrise Tofu Puffs (and/or Chicken)
• 1 small onion, thinly sliced
• 1 red pepper, thinly sliced
• 1 carrot, thinly sliced
• 1 broccoli head, chopped into stir fry size
• 3 stalks of green onions (green part only), chopped about 1.5 inches long (see 1st pic)
• 1 handful of bean sprouts
• 1 handful of cilantro, chopped about 1-1.5 inches long
• 1-3 red thai chillies (adjust based on your spice level)
• 1 tbsp oil
• 2 tsp chopped/pureed garlic
• 2 eggs, whisked
• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• ½ tsp sugar
• Freshly ground pepper
• Salt to taste

1. In a mixing bowl, combine soy sauce, oyster sauce, sugar, ground pepper and some salt. Mix well and set aside.

2. Soak the noodles in hot water for about 15 minutes. I use my kettle to warm the water.

3. Drain and chop the noodles as per picture above. Keep chopping. The shorter the noodles, the easier it is to eat.

4. Season the chicken with salt and pepper (a tiny bit of soy sauce won’t hurt). Heat oil in a wok on medium heat. Add garlic and Thai chillies.

5. After about 1-2 minutes, add onions, red peppers, carrots and broccoli. Mix well and cook for 2-3 minutes.

6. Add tofu puffs and cook for 5 minutes on medium-low heat.

7. Add in noodles and pour the sauce mixture over it. Mix very well.

8. ***Skip this step if you do not eat eggs*** Turn heat to medium-low. Create a circle like the picture above to cook the egg mixture. Scramble the eggs until cooked.

9. Add in the bean sprouts, green onions and cilantro. Mix well and leave on low heat for about 2-3 minutes. Taste and adjust salt after 5 minutes.

10. Voila!

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