Mung Bean Noodle Salad

Mung Bean Noodle Salad is a refreshing Chinese side dish, perfect for warm days or as a light accompaniment to your meal. This salad features delicate mung bean noodles tossed with crisp vegetables and a zesty dressing, creating a vibrant and nutritious dish.

Ingredients

• Mung bean noodles - 100 grams
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1/2, thinly sliced
• Green onions - 2, chopped
• Fresh cilantro - 2 tablespoons, chopped
• Sesame oil - 1 tablespoon
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Honey - 1 teaspoon
• Garlic - 1 clove, minced
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a pot of water to a boil and cook the mung bean noodles according to package instructions, usually about 4-5 minutes. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the julienned cucumber, carrot, red bell pepper, chopped green onions, and cilantro.
3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, minced garlic, salt, and black pepper to create the dressing.
4. Add the cooked mung bean noodles to the bowl with the vegetables and pour the dressing over the top.
5. Toss everything together gently until well combined and the noodles and vegetables are evenly coated with the dressing.
6. Serve immediately or chill in the refrigerator for 15 minutes for a colder dish.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 31 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from mung bean noodles.
• High in vitamins and minerals from fresh vegetables.

Tags