I’ve always believed that wok is far from healthy food. Wok might be unhealthy, that’s truth, if you order it from some cheap eatery or cook using low quality products. But if you make homemade wok with right ingredients, you can be sure about the result, especially made from my recipe 😉
Just recently I have found some information about glass noodles looking into it’s composition. I noted that glass noodles are not made from rice or wheat, but are produced from bean starch and especially from mung beans. Those are my favourite beans in fact, which are also called “golden beans”, as they are too way healthy and it’s important to mention that they are also easy to digest comparing to other beans. But nevertheless, don’t confuse mung beans with plenty of health benefits with by-product made from it’s starch, since starch is pure carbs and it doesn’t contain any other good nutrients. So noodles remain noodles and here is no talks about health benefits, but rather consider it as a pure energy fuel for your body.
I was impressed how fast and easy is to cook glass noodles and decided not to limit myself and cook my very first super tasty wok. And I succeeded, as my husband noted, eating the 3rd plate in a row.
Might seem that the recipe contains too many ingredients, so I divided them into two lists – main and optional, as there can be used variety of veggies, greens and sprouts of your choice, but believe me that even with just main ingredients the taste will remain unforgettable. To make this dish more nutrient dense I prefer to add some additional ingredients as mung bean sprouts, tempeh, fava beans. Miso, tempeh and mung beans are my current frequently used products, amazing Asian foods that can make any dish a winner. Taste for yourself!
COURSE: Lunch, Dinner
CUISINE: Plant-based, Vegan, Gluten-free
COOKING TIME: 30 min
NUTRITION/ per serving: 216 calories (24 g carbs, 3 g protein, 11 g fat). Nutrition is counted excluding optional ingredients. Add tempeh, beans or nuts to enrich your dish with protein and manage calories to suit your needs.
INGREDIENTS/ 4 servings:
- Glass noodles – 1 pack
- Garlic – 3 cloves
- Ginger – 1 tbsp grated
- Leak or onion – 100 g
- Red paprika – 1 medium
- Carrots – 2 medium
- Sesame oil – 2 tbsp
- Hot water – 1 L
- Miso paste – 2 tbsp
- Rice vinegar – 2 tbsp
- Soy sauce – 1 tbsp
- Lime juice – few splashes
- Coriander – 1 handful
- Cashew nuts or fava bean chips
- Mung bean sprouts – canned or home sprouted for 3 days
- Dried shiitake mushrooms
- Sesame seeds
- Cut all vegetables into thin slices. Preheat the wok and add sesame oil. When the pan is ready to cook, add the onions or leak and sauté for 2-3 minutes. Add garlic and ginger and sauté for another minute, stirring occasionally. Add carrots and continue frying. Allow carrots to cook for 4-5 minutes, stirring frequently.
- When vegetables are golden brown, start adding pre-soaked and sliced mushrooms, mung bean sprouts, kale and fava beans. Keep cooking.
- Meanwhile, prepare the sauce. Whisk together miso paste, rice vinegar and soy sauce. Lower heat and place over your mix and stir it well. Keep cooking.
- In the meantime, bring to boil water. Place the noodles in a pot with hot water. Keep them in the water for few minutes according to instruction stirring from time to time. Usually it takes 3-5 minutes to make it.
- Add noodles to your vegetables and continue cooking all together.
- If you want to make your dish more juicy, add some water and cover with lead. Stew it for few minutes on low heat under the lead before to serve.
- Serve your dish with fresh coriander, splash of lime juice and toss with sesame seeds.
If you have some leftovers after the dinner don’t hesitate to refrigerate them. However, I advise you to add a little more water and miso paste before reheat it again, otherwise it can be quite dry or sticky. I even prefer to serve it as a soup when I serve it second time, adding even more miso paste to the water. I call it miso soup in this case, one of the variety at least 🙂