Mung bean noodles are transparent, dehydrated and made from mung bean starch. Best of all – they are gluten free.
This dish is fresh, textural and vibrant with a little chilli kick, topped with some crunch – toasted black sesame. It is also vegan.
Slurp the juicy noodles up with chopsticks!
YOU WILL NEED:
1 pack mung bean noodles
1/4 iceburg lettuce
1 yellow thinly sliced pepper
1 thinly sliced lebanese cucumber
2 large sliced spring onions
sprinkle toasted black sesame
1 finely diced garlic clove
1 tsp finely grated ginger
1/4 cup organic tamari soya sauce
3 tbsp sesame oil
3 tbsp rice wine vinegar
2 tbsp raw honey
1 finely diced shallot
sprinkle white pepper
sprinkle chilli flakes (to taste)
lime wedges (to serve)
Fill a pot with water and bring to the boil. Drop the noodle cakes into the boiling water and cook for 4 minutes. Immediately take them off the heat, drain and run the noodles under cold water. Drain.
Whisk up the dressing ingredients in a small jug and set aside.
Place the noodles and the remaining salad ingredients, into a large bowl and mix through. Toss through the dressing to coat all of your lovely noodles.
Arrange on a large flat plate. Sprinkle with the toasted black sesame seeds and additional chilli flakes – depending how spicy you like it!
Serve with lime wedges & chopsticks.