Mung Bean Noodle Stir-Fry


  • Your choice of vegetables. Some suggestions are: broccoli flowerets, shredded carrots, water chestnut slices, baby spinach, baby bok choy slices, shitake mushrooms, thinly sliced white or yellow onion.
  • 1 teaspoon soy sauce or Braggs liquid aminos.
  • 1 tablespoon sesame oil.
  • 1 tablespoon olive oil.
  • 1 package of Mung Bean (or cellophane) noodles.
  • 1 teaspoon garlic polder.
  • 1 teaspoon onion powder.
  • 1 teaspoon curry powder.

  • Combine vegetables, olive oil, soy sauce, & sesame oil in a big frying pan or wok on medium heat. Let sautee.
  • Place noodles in a glass bowl & cover with boiled water. Soak for 4 minutes or until just soft.
  • Place noodles in the frying pan with the veggies. Add more sesame oil & stir. Add the garlic powder, onion powder, & curry powder. Stir & sautee until all veggies are cooked thoroughly.