Mung Bean Salad
Mung Bean Salad
Try this quick and easy salad recipe by Ching He-Huang from The Big Eat with Ching
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 60 minutes
  • Cooking Time 10 minutes
  • Yield 2 servings
Ingredients
  • 100 grams Mung bean noodles, cooked in boiling water for 3 minutes, drained and rinsed
  • 2 Garlic cloves, finely chopped
  • 3 shallots, sliced
  • Kai Lan, sliced
  • Mushrooms, sliced
  • Carrots, sliced
  • Bamboo shoots, sliced
  • 2 dried Shitake mushrooms, soaked and sliced
  • Woodear mushrooms, soaked and sliced
  • 1 tablespoon Peanut oil
  • Sea salt
  • For the dressing:
  • 1 tablespoon Chilli bean paste
  • 2 teaspoons yellow bean paste
  • 1 tablespoon light soy sauce
  • 2 tablespoons toasted Sesame oil
  • 3 tablespoons clear rice vinegar
  • 1 tablespoon Daikon, grated
Method
  1. In a bowl rehydrate the noodles in boiling water for three minutes, making sure there’s enough water to cover them.
  2. Drain and rinse the noodles
  3. Put a wok on the heat with 1 tablespoon of peanut oil. Add the garlic, shallots, and shitake mushrooms and toss them together
  4. Add the carrot, bamboo shoots, kai lan stalks and toss together
  5. Add the kai lan leaves and the rest of the mushrooms and 3 tablespoons of water and toss together
  6. Cook the noodles for around 1-2 minutes, until they are al dente and season with a pinch of salt
  7. Put it into the fridge and allow it to chill for at least 1 hour
  8. In a bowl combine all of the dressing ingredients, and then add the noodles to the vegetables and pour over the dressing, mix it together and serve

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