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Recipe Directions

1. Sprout mung beans about 5-6 days, then dehydrate them. have them ready to go.

2. Bring water to a simmer and set aside to cool. meanwhile slice the mushrooms and green onion.

3. Whisk together the oil, cayenne and Braggs, and set aside.

4. Once the water is warm to the touch but not hot, pour over the dehydrated mung bean sprouts and the wakame and allow to soak for about 20 minutes. You can also do this with cool water, but i think it works better with slightly warm water. Drain off water. I usually cut the sprouts, but you can leave them long if you like.

5. Add in the oil mixture, add the oil mixture. Allow to marinade for a couple hours. Add mushrooms and green onions and sprinkle with sesame seeds.

6. I have also made this with paper thin slices of summer squash and also edamame (although not raw). 

Stylistchick's Thoughts

By stylistchick

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4 votes
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if you wanted to be absolutely sure you could sprout them yourself, dehydrate them and then rehydrate them yourself. i don't have the time for all that. but trust me, they are sprouts, i only call them noodles because they end up tasting somewhat like a rice noodle.

3 votes
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This recipe is confusing me... Do you use pre-packaged mung bean noodles? Or are the "noodles" just mung bean sprouts? I eat mung bean sprouts a lot. I also know what mung bean noodles are, but I have serious doubts that they are raw. I'm curious to see what anyone else thinks.

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as far as i know they are raw, they are sprouts!! they've just been dehydrated and then rehydrated thats all. a raw food chef i know made a variation of this and told me to get the prepackaged dehydrated bean thread. i tried it with fresh sprouts and it did not work.

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don't be embarrassed, it's no big deal. i used to eat cellophane noodles ALOT in the past, and i know they're not raw. i just wanted to make sure you weren't assuming they were raw. they really are SO good though, now that i think about it.

i'll have to try the dehydrated sprouts thing when i'm eating again. i'm doing the MC right now so it'll be awhile. i make something very similar though, with miso as the base, soaked dehydrated shitake mushrooms, wakame seaweed, green onion, lemon juice, sesame seeds, and kombu flakes. it's sorta like the miso soup you get in japanese restaurants, only fancier.

also, many asian food store sell mung bean sprouts for really cheap, like 1.50 for a huge bag. if you could find some pre-sprouted it'd be alot easier than sprouting them yourself.

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my greenmojo--you were exactly right! i'm embarrassed, the prepackaged ones are made with ground, cooked, mung bean startch.

so i've changed the recipe. i'm sprouting mung beans now to give a it try this way.

i think you could also just use fresh sprouts , but it would be like a salad.

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maybe you know someting i don't. the package says 100% mung bean sprout. beyond that i don't know, i assume they are the real thing just dehydrated. the package doesn't say "cellophane noodle" but i beleive it might say bean thread somewhere.

now, i have seen a recipe on here for a thai dish, and the directions were to sprout the mung beans, dehydrate them and then rehydrate them. so if you are worried, just get your mung bean sprouts ready the week before :) its so flavorful, i hope you will try it!

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I found this on wikipedia, about "mung bean thread" which are processed noodles made from mung bean starch, this is what I thought you were using.

http://en.wikipedia.org/wiki/Cellophane_noodles

But these are something else? Do they still have the green bean part on the ends of them?

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Interesting. Where do you find them? (At an asian food store I would assume.) Any particular brand name?

4 votes
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Vote up!
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Vote down!

if you wanted to be absolutely sure you could sprout them yourself, dehydrate them and then rehydrate them yourself. i don't have the time for all that. but trust me, they are sprouts, i only call them noodles because they end up tasting somewhat like a rice noodle.

Top Voted
3 votes
+
Vote up!
-
Vote down!

as far as i know they are raw, they are sprouts!! they've just been dehydrated and then rehydrated thats all. a raw food chef i know made a variation of this and told me to get the prepackaged dehydrated bean thread. i tried it with fresh sprouts and it did not work.

Top Voted
3 votes
+
Vote up!
-
Vote down!

This recipe is confusing me... Do you use pre-packaged mung bean noodles? Or are the "noodles" just mung bean sprouts? I eat mung bean sprouts a lot. I also know what mung bean noodles are, but I have serious doubts that they are raw. I'm curious to see what anyone else thinks.

Top Voted

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