So I realize that these noodles kind of look like little worms. But, I can promise you they don’t taste like them! (Actually, I can’t because I’ve never tasted worms before–but I know that THESE are delicious).
I first had mung bean noodles a few years ago when a friend who lived in NYC at the time began seeing them on a lot of menus in Brooklyn. He brought some back to Syracuse and made a delicious stir fry with them. The texture is different than regular, wheat noodles, but I think is pretty similar to other gluten free fettuccine/linguini pasta that I’ve tried. It’s a little bit chewy, has a nice texture to it, and has a mild flavor.
I thought that I would have a hard time finding them at the grocery store. But, at the end of the “Asian Food” aisle at Wegmans, there they were! They are not too expensive, either. The noodles double in size so despite the small size of the bag, it actually makes an adequate amount of pasta.
I have used these noodles in a variety of cuisines–Italian, Chinese, American–and they are great in all of them. Their taste is not overpowering in any capacity, so whatever you flavor them with, they’ll taste like. I love making this super easy tofu and bok choy stir fry with them. It’s filling, healthy, & I love all of textures! (I’m a texture freak).
- 1 package Mung Bean & Edamame noodles (I use these that I found at Wegmans, but you can find them at a local Asian market or food co-op)
- 1, 16 oz. package of extra firm tofu, cut into bite-sized pieces as shown
- 1/2 lb. baby bok choy or regular bok choy, roughly chopped
- 2 cloves garlic, minced
- 1/2 cup gluten free soy sauce
- 1/2 tablespoon honey
- 3 tablespoons vegetable oil
- 1 and 1/2 tsps powdered ginger
Boil the noodles per package instructions, or until they are the firmness that you prefer. Drain them well and set aside.
In a large skillet on medium heat, add 1 tablespoon vegetable oil. Add your cut tofu pieces and lay them flat in the skillet so that they can brown on each side–about 2/3 minutes on each side. Add the roughly chopped bok choy and cook until tender but not TOO soft. You want the stems (the non-leafy part) to be crunchy still. So this should take about 3-4 minutes. Turn off the heat and add the garlic. Stir for about 1 minute.
In a small mixing bow, whisk together the 1/2 cup gluten free soy sauce, the 1/2 tablespoon honey, the 2 tablespoons vegetable oil, and the powdered ginger. Whisk until the oil and soy sauce have combined, then add this to the tofu/bok choy mixture. Stir well, then add your mung bean noodles, and stir well yet again! Serve warm & ENJOY!
P.S–> Don’t know what a mung bean is? Neither did I when I first heard of these noodles! Here, read for yourself about this cool lil’ bean!