Monday, November 06, 2006
Mung's The Word
I recently read that mung noodles are a good alternative to their wheat or rice counterparts, particularly if one is mindful of GI content. Whilst I'm not, I do find that carbs sit in my stomach like an unwelcome house guest and so when I spied a packet of these delicious, delicate noodles in my local Thai supermarket, I pounced on them with glee.
My shopping basket was soon full with lemon grass, galangal, limes, thai basil, red chillis and beansprouts. With the addition of a few chestnut mushrooms, spring onions and mange tout, a fiery but light supper was borne.
skein of mung bean noodles
1 clove garlic, finely sliced
1 red chilli, deseeded and finely sliced
2 spring onions, finely sliced
1 'thumb' of ginger, peeled and finely sliced
1 stem of lemongrass, outer leaves removed and firmly bashed
1 star anise flower
handful of chestnut mushrooms, wiped and sliced
handful of mange tout, sliced in half
handful of beansprouts
tamari (or soy sauce)
sherry or rice wine
First soak the noodles in boiling water for 10 minutes.
Heat sesame or vegetable oil in a wok or frying pan and when shimmering-hot, add the garlic, chilli, ginger, lemongrass and star anise and briskly stir.
Add the onion, mushrooms, mange tout and beansprouts and tip in a good shaking of nam pla and tamari to your individual taste.
Pour in a little sherry or rice wine to add a little liquid.
Drain the noodles and add them to the pan.
Simplicity in itself, light on the stomach and good for fighting colds.
Yes, mung is the word.