Rainbow stir-fry mung bean noodles

Vermicelli is a thin rice or flour based noodle. They are best known in many Asian dishes and is very popular here in the west. The types of vermicelli noodles varies in such form as rice, mung beans and flour. You may have seen or made them stir-fried, or in soups and salads. A versatile garnish to your plate. My first encounter with vermicelli noodles growing up was quite an adventure. As my mom cooked up our traditional Filipino-style Pancit noodles, I stood in awe watching all the creativity and colors that took part in the process. My job was simple, shredding the chicken that went along with the dish. Cooking and eating the dish was the best part! Pancit was a favorite of mines growing up. And still is. After remembering this, I figured this noodle can truly complements many vegetarian plant-based dishes. The difference in texture between the mung bean and rice-based vermicelli is in its softness when cooked. The rice cooks much quicker and is softer since it is slightly thinner than the mung bean based noodles. It was something I had to try. Although as a teen the traditional Chicken Pancit from experience, seemed far more longer of a cooking process, but the truth is, vermicelli softens in less than 10 min. Like most noodles the prepping is focus more upon the garnish that is added to the noodle.

Before cooking the best thing to do is to soak the dry noodles in a sizeable container of cold water for 10 minutes while u prep, drain it once ready and throw it in to cook. The one we used in this recipe is the Mung bean vermicelli noodle. It has a delicate stringy texture making it simple, and quick to whip up. The difference between the two rest upon the texture of the noodles. The rice-based noodle cooks much quicker because it is much thinner and finer than the mung bean noodle. Both the rice and mung noodles are plant-based, and a healthy addition to your meal. So why not have fun and try both.

You can substitute the ingredients with veggies and (fruits Yum!) that you like. Many of these toppings were found in our fridge. You can do the same, just simply use what you have at hand already. First and foremost be sure to have your rice or mung bean vermicelli noodles handy. It can be found in most grocery stores in your hometown and if you are looking for a wide variety of option I suggest going to an Asian food mart nearby.

We began by prepping the garnish that will be used as a topping along with the noodles. We sliced red, yellow, and green bell peppers vertically, keeping it long, then thinly sliced mushrooms, red onions, ginger, garlic. We then separated the bok choy strands from one another. Once the veggies and spices were ready, we then threw it on a hot greasy wok pan to simmer. Adding noodles and seasonings afterwards, letting it cook for a few minutes. And Voila, a light vegan lunch!

Rainbow stir-fry mung bean noodles

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Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

Servings: 2

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Nutritional Facts:

Very low in saturated fat

No cholesterol

Very high in dietary fiber

High in manganese

High in magnesium

High inniacin

High in pantothenic acid

High in phosphorus

Very high in potassium

Very high in riboflavin

Very high in selenium

High in thiamin

Very high in vitamin A

Very high in vitamin B6

Very high in vitamin C

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Ingredients:

50g Mung Bean Vermicelli Noodles/ 2 stalk of Mung Bean Vermicelli Noodles

1/2 cup of Cremini Mushrooms

1/2 cup of Spinach

1/4 cup of Red Bell Pepper

1/4 cup of Yellow Bell Pepper

1/4 cup of Orange Bell Pepper

3 thinly sliced ginger

1clove of chopped and minced garlic

1 stalk of onion leaves

1/4 cup of red onions

cilantro (optional)

4 slices of grape tomatoes (optional)

1/4 cup of shredded green or purple cabbage (optional)

1/4 cup of shredded carrots (optional)

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Seasonings:

Salt and Pepper to taste

1 tsp of Shredded basil

1 tsp of chili powder

3 tbsp of olive oil or coconut oil

1/2 cup of vegetable broth (ensure its vegan)

1 tsp of lemon or lemon zest to finish

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Notes: Prep the mung bean noodle by soaking the dry noodles in a sizeable container of cold water for 10 minutes while u prep, cut the stalk in half if desire to achieve shorter strands.

Drain it once ready and throw it in to cook.

Directions:

1. Heat 3 tbsp of olive or coconut oil onto a wok pan or skillet over medium-high. Once heated, throw in ginger, onion and garlic. Let it simmer for 1 minute.

2. Add in mushrooms, spinach, red, yellow and orange bell peppers. Throw in seasonings (salt, pepper, basil, and chili powder). Lower heat to medium-low setting.

3. Stir evenly and add in 1/2 cup of vegetable broth and the pre-soaked mung bean noodles.

4. Stir occasionally for 2 minutes. Set the stove to a low heat setting, cover and simmer for another 7 minutes. Make sure you check the pan every 1-2 minutes ensuring that the liquid did not dry out completely. If it does simply lower the heat to minimum and then add 2-3 tbsp of vegetable broth or water over noodles. Cook until desired tenderness is achieve.

5. Zest lemon over dish, Taste, Serve and Enjoy!

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