Vegetable Stir Fry Mung Bean Noodles

Ingredients

• Chinese noodles

  Cellophane or long rice (mung beans), dehydrated

  525g

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Onions

  Sweet, raw

  ½ onion or 166g

• Red bell pepper

  Sweet, raw

  1 ⁹⁄₁₆ large (2-1/4 per pound, approx 3-3/4" lo or 256g

• Soy sauce

  Made from soy (tamari)

  10 tbsp or 180g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

• Peppers

  Green Chile, Whole - Kroger

  2 chile or 76g

• Soy Meat

  Botanas Mexico

  100g

• Cabbage

  Raw

  ½ head, medium or 454g

• Tahini

  Dips and Spreads - Wegmans

  2 tblsp or 30g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Fill a large saucepan with 3 to 4 inches of water and bring it to boil. Drop the noodle cakes into the boiling water, and let it cook for about 4 to 5 minutes or until the noodles look translucent. Drain the liquid and run the noodles under cold water.
2. Heat a large stir fry pan with olive oil over medium-high heat. Once the pan is hot, add the onions and let it cook for a minute. Add the celery, garlic, ginger, and chili, and stir until the onions start to brown.
3. Add the Chinese broccoli and cook for 2 to 3 minutes before adding the carrots, pepper, and green onions. Once the Chinese broccoli turns bright green, add the noodles and stir.
4. Mix the soy sauce, sugar, and sesame oil in a small bowl, and pour into the noodles and vegetables. Cook for an additional 2 minutes.
5. Sprinkle sesame seeds on top, and serve immediately.

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