Mung Noodle Stir Fry

Of course, anytime I make the 12 hour car ride to Dakar the first thing I want to do is to stock up on groceries from the Hypermarche Exclusif. This time, browsing through the shelves I found two very exciting items: mung bean noodles and tomato sweet chili Chinese cooking sauce (that is gluten-free, soy-free, and vegan)! Remembering the Thai stir fry my mom used to make me in high school, I decided to give it a try with this new sauce and loved the results. The first taste is a simple and sweet veggie noodle stir fry, but it finishes off with a pleasant kick.

serves 4

 

Ingredients:

1 onion

1 tblspn vegetable oil

2 carrots

2 small/medium zucchini

3 small bell peppers (yellow, green, and red)

4 cloves of garlic

1/4 cup Tomato Sweet Chili Chinese Cooking Sauce, or to taste

1 (250g) package of mung bean noodles

salt and pepper to taste

 

Julienne the vegetables. Sautee the carrots and onions in oil. It is best to do this in a wok if you have one, but if not, a large, deep pan would work as well. Add the remaining vegetables and the Tomato Sweet Chili Chinese Cooking Sauce. Stir and cover, stirring occasionally until vegetables are fully cooked. In the meantime, add the mung noodles to boiling water (it may seem like you have a lot but these noodles don’t puff up the way pasta does so there will actually seem like less once they are cooked). The noodles only have to be in the water for maybe two minutes before they are soft, as soon as they are soft drain them and rinse with cold water. Then throw these noodles into your stir fried vegetables, mix and serve.

This is also great cold – I had leftovers for lunch the next day.

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