By:Dr.Sirisha Potluri:
INGREDIENTS
6 bunches of mung bean noodles
2 bunches of green onions thinly sliced.
6 cloves garlic, minced
2 bags of frozen Asian veggies from Trader Joe’s
2-3 cups julienned purple cabbage
3-4 cups of julienned green cabbage
3-4 tbsp of low sodium soy sauce
Chopped cilantro, optional
Chili sauce, optional
Few cashew pieces dry roasted to garnish on noodles.
Water to soak noodles
Big wok or pan to cook all the veggies and toss noodles together.
INSTRUCTIONS
• Soak mung bean noodles in cold water for at least 15 minutes until it’s softened.
• Prepare all the veggies according to the ingredient list.
• Heat a wok or frying pan on medium heat, and add mined garlic and green onions ( keep a hand full on the side to add for garnish) and stir fry for about 15 seconds.
• Add the frozen veggies and cook on high heat for 3-4 minutes.
• Now add white and purple cabbage and cook everything together.
• Add soy sauce, chilli sauce according to taste.
• Add 1/4th cup water, soaked mung bean noodles (drain and discard the soaking water), use a pair of tongs to toss the noodle with the veggies in the wok/frying pan, then cover and cook until the liquid is boiling.
• Remove the lid and continue to stir fry with a pair of tongs until the noodle is cooked through. If the water runs out before the noodles are done, simply add more water. The noodles should be easy to eat but still have some bite to it. If the noodles begin to break when you’re cooking, then it’s overcooked.
• Garnish the noodles with some dry roasted cashew pieces and green onions.
