Mung Bean/Rice Stick/Cellophane Noodles

[Guest guest]

Many people have written and asked me for recipes using mung bean noodles, so I

am trying to get some together to post for everybody. Since I am the kind of

cook who rarely measures, I am trying to write down correct quantities and test

the recipe before sending it. This one will be the first installment...more to

follow!

You can use mung bean noodles the same way as rice sticks (the thin rice

noodles). They are often called cellophane noodles or Chinese vermicelli. I

was able to search the Internet and find quite a few yummy-looking recipes, so

you guys might want to try that too as it will take several days for me to get

all of mine posted.

There are 2 basic ways to cook these noodles:

Method 1 - results in soft noodles

1. Fill a pot with enough water to cover the noodles and heat it until it just

starts to bubble--not a rolling boil

2. Remove from heat and pour noodles into water...noodles should be covered

3. Let sit until they are soft but not mushy

4. Drain water off

5. If you want them in smaller pieces, now is a good time to cut either with

kitchen scissors or on a cutting board with a knife...it is much easier to cut

them after they've already cooked than to try to break them apart before cooking

Method 2 - results in crispy noodles

1. Heat enough oil to be about 2 inches high in pot

2. Oil should be about 375 degrees...but what I always do is test with a small

piece of noodle by putting it in the oil first. If the noodle immediately puffs

up and floats to the top, the oil is ready

3. Put the noodles in the oil and be ready for a lot of splatter and sizzle.

The noodles should immediately puff up. This works best if you put the noodles

in the oil in small batches. Most brands put several bunches of noodles in a

package, so just don't put all the bunches in at once.

4. Remove from oil and drain on a plate with paper towel...if the oil wasn't

hot enough and the noodles didn't puff up, keeping them in the oil won't help,

even as the oil heats up. The best thing to do if it didn't work is to soak

them in warm water and eat them soft.

Method 2 produces a noodle which makes a great substitution for crunchy chow

mein noodles. My kids love an oriental salad over a bed of the crunchy noodles

(recipe to follow in the next few days).

The following recipe works best with noodles cooked using Method 1. We don't

really have a name for this dish, but we eat it often!

Ingredients:

sesame or peanut oil - about 2 Tbl.

1 cup water

1/3 cup nut butter or tahini (we prefer peanut)

4 oz. cellophane noodles

1 small/medium onion, finely chopped

2 -3 cloves garlic, pressed or minced

1/4 cup tamari or Bragg Liquid Aminos (if using B.L.A., I add 1/2 Tbl. of

Demerra sugar or other sweetener)

1 tsp. brown or white rice vinegar (we prefer brown)

1/2 tsp. ground coriander

1 Tbl. honey

sesame seeds (we prefer them toasted)

1 pkg. frozen veggies (we prefer Freshlike Oriental Blend w/ mushrooms, carrots,

green beans, broccoli, red peppers...)

2 cakes tofu, cubed (completely optional...we are vegetarian...you could

substitute meat, but you'll have to figure out the best way to incorporate it

into the recipe or else leave out and consider it a side dish. If using tofu,

we prefer the kind with the brown skin called " age tofu " )

1. Cook noodles using Method 1

2. Steam veggies

3. In a food processor or blender, combine water, nut butter or tahini, tamari

or B.L.A., rice vinegar, honey, and extra sweetener if using B.L.A. and mix

until smooth...could also whisk together in a separate bowl

4. Using enough oil to just cover bottom of pan, saute onion, garlic, and

coriander

5. Add mixture from blender

6. If using tofu, add now

7. Simmer for a few minutes

8. Add noodles and steamed veggies and stir until noodles and veggies are

coated with sauce

9. Sprinkle liberally with sesame seeds (my kids get this job and love it!)

Note: This recipe makes just enough to coat the noodles and veggies. If you

want it more sauce-like, you should increase the recipe.

If you have questions, please e-mail me.