Mung Bean Salad

  • DifficultyEasy
100 grams mung bean noodles, cooked in boiling water for 3 minutes, drained and rinsed
2 garlic cloves, finely chopped
3 shallots, sliced
Kai lan, sliced
Mushrooms, sliced
Carrots, sliced
Bamboo shoots, sliced
2 dried shitake mushrooms, soaked and sliced
Woodear mushrooms, soaked and sliced
1 tbsp peanut oil
Sea salt
For the dressing

1. In a bowl rehydrate the noodles in boiling water for three minutes, making sure there’s enough water to cover them. Drain and rinse the noodles.

2. Put a wok on the heat with 1 tablespoon of peanut oil. Add the garlic, shallots, and shitake mushrooms and toss them together. Add the carrot, bamboo shoots, kai lan stalks and toss together. Add the kai lan leaves and the rest of the mushrooms and 3 tablespoons of water and toss together.

3. Cook the noodles for around 1-2 minutes, until it’s they are al dente and season with a pinch of salt. Put it into the fridge and allow it to chill for at least 1 hour.

4. In a bowl combine all of the dressing ingredients, and then add the noodles to the vegetables and pour over the dressing, mix it together and serve.

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