‘Be like seeds, do not see dirt thrown at you as your enemy, but as ground to grow’
This is a unique recipe I found in ‘the Korean vegan’ cookbook. It is a recipe she found on her favourite Korean sitcom, which reminded her how much she liked sprouts. I love the way Korean cuisine uses mung beans and bean sprouts in the main cuisine and banchan side dishes. Both Mr and baby B liked it, with Mr B saying he preferred it to take out pad Thai (hmm…seems like part of his secret ploy to steer us away from ever having take out…).
Mung Beans – Rich in A, B and K vitamins and folate as well as iron, potassium and magnesium. A good source of dietary fibre.
Ingredients:
- 2oz sweet potato noodles
- 2 tbsp. EVOO
- 1 tbsp. sesame oil
- ½ onion, julienned
- 3 cloves garlic, minced
- 4 cups mung bean sprouts
- ½ tsp. salt
- ½ tsp. pepper
- 2 tbsp. tamari
- 1 tbsp. mirin
- 1 tbsp. maple syrup
Method
- Add the noodles to boiling water and simmer until soft, c.5-7 minutes. Drain and rinse under cold water. Set aside.
- In a large pan, heat the olive oil and sesame oil. When hot add the onion and garlic and sauté for 1 minute. Add the mung bean sprouts, salt and pepper and continue to sauté for 2-3 minutes till soft.
- Add the tamari, vinegar and maple syrup, stir to make sure everything is evenly coated. Cover the pan, reduce to low and cook for an additional 2 minutes.
- Uncover and add the noodles. Stir until the noodles are fully incorporated.
- Serve hot.
