Vegetable Stir Fry Mung Bean Noodles

Ingredients

• Chinese noodles

  Cellophane or long rice (mung beans), dehydrated

  2 cup or 280g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ½ medium or 55g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Broccoli

  Raw

  1 lb or 454g

• Carrots

  Raw

  2 large or 144g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Brown sugar

  2 tbsp or 18g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

Directions

1. Cook mung bean noodles according to package directions, then drain and rinse under cold water.
2. Heat olive oil in a large stir fry pan over medium-high heat. Add the chopped onions and cook for 1 minute. Add celery, garlic, ginger, and chili, cooking until the onions start to brown.
3. Add the broccoli and cook for 2 to 3 minutes. Then add the grated carrots, sliced red bell pepper, and scallions. Once the broccoli is bright green, add the noodles and stir.
4. Mix the soy sauce, brown sugar, and sesame oil in a small bowl. Adjust to taste, then pour into the noodles and vegetables and cook for an additional 2 minutes.
5. Sprinkle sesame seeds on top and serve immediately.