Mung Bean Noodle Salad

This vibrant, colourful and great tasting Asian influenced recipe comes courtesy of our client Danielle. It features mung bean sprouts which are rich in protein, fiber and minerals, and are the the easiest to digest beans on earth. What a great way to satisfy your taste buds while boosting your intake of important nutrients.

 

Ingredients:

 3/4 cup mung beans, dry*
100g black rice noodles
1 red pepper, thinly sliced
2-3 radishes, thinly sliced
2 small carrots, cut into fine julienne or shredded
2 green onions, thinly sliced
A mix of your choice of microgreens
salt & pepper to taste (optional)

Dressing:
3 tbsp lime juice
2 tbsp extra-virgin olive oil (optional)
1 tbsp fresh ginger, peeled and chopped
1 tbsp Braggs Soy Sauce
1 small tsp sugar or a few drops of Stevia
1 tsp sesame oil (optional)
1 tsp Sambal Oelek (Thai Chili paste)
1 clove garlic, finely chopped

 

Preparation: 

*Refer to the user guide that came with your Markito Nutrition kit to sprout the mung beans for approximately three days. A 3/4 cup dry will yield about 2 cups of sprouted mung beans.

Cook the organic rice noodles as per directions on package and drain well. Set aside in a large bowl. Add in all other ingredients and mix well.

To prepare the dressing simply whisk all of the dressing ingredients in a small bowl.

Pour the dressing over the salad, add salt and pepper to taste. Mix well and then garnish with the microgreens of your choice- such as fresh cilantro, Thai basil, sunflower greens and pea shoots. Serve in a deep dish.

Note: If you cannot find black rice noodles, you may use spinach, mung bean, or Thai rice noodles instead.

Makes 2-4 servings.

Bon Appétit!
Marc & Christine – & Danielle!