Tangpyeongchae Mung Bean Jelly Noodles With Vegetables Recipes

TANGPYEONGCHAE (MUNG BEAN JELLY NOODLES WITH VEGETABLES)

Tangpyeongchae (Mung Bean Jelly Noodles With Vegetables) image

Make and share this Tangpyeongchae (Mung Bean Jelly Noodles With Vegetables) recipe from Food.com.

Provided by Member 610488

Categories Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup mung bean flour (powder)
2 tablespoons vegetable oil
1 egg, lightly beaten
6 fresh shiitake mushrooms, caps only, thinly sliced
1/3 cup soy sauce
2 teaspoons rice vinegar
2 tablespoons red pepper powder (gochugaru)
2 scallions, thinly sliced
1 garlic clove, minced
1/2 cucumber, cut into strips
1/2 cup white radish (moo or daikon)
5 red radishes, thinly sliced
2 teaspoons fresh ginger, slivered
1 ounce mung bean sprouts

Steps:

In a saucepan, stir 3 cups cold water into the mung bean powder.
Set the pan over medium-high heat and cook, stirring, until the mixture thickens and becomes nearly translucent, 3 or 4 minutes. Pour the mixture into a loaf pan. Let cool at room temperature until completely solidified, about 1 hour.
Heat 1 tablespoon of the oil in a nonstick skillet over medium-high heat. Add the egg, tilting the pan so the egg covers the surface in as thin a layer as possible. Cook until it's just set, about 1 minute, then carefully flip the omelet over and cook for another minute. Slip the omelet onto a plate and let it cool.
Add the remaining 1 tablespoon oil to the same pan and heat over medium-high heat. Add the mushrooms and cook, stirring now and then, until browned and softened, about 6 minutes. Set aside. Slice the cooled egg omelet into thin ribbons and set aside.
Turn the mung bean jelly out of the loaf pan onto a cutting board. Cut the jelly crosswise into thin slices as if it were a loaf of bread, then cut each slice lengthwise into noodles. In a large bowl, whisk together the soy sauce, vinegar, red pepper powder, scallions, and garlic. Add the mung bean noodles, cucumber, radishes, ginger, and sprouts to the bowl and toss gently to combine. Garnish the noodles with the reserved egg ribbons and shiitakes.

Nutrition Facts : Calories 130.7, Fat 8.6, SaturatedFat 1.4, Cholesterol 46.5, Sodium 1365.8, Carbohydrate 10.1, Fiber 2.3, Sugar 3, Protein 5.7

KOREAN-STYLE NOODLES WITH VEGETABLES

Korean-Style Noodles with Vegetables image

Categories Mushroom Onion Stir-Fry Vegetarian Quick & Easy Spinach Carrot Healthy Vegan Noodle Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

5 to 6 oz very thin bean thread noodles* (in small skeins, also known as cellophane, glass, or mung bean noodles)
1/2 cup tamari* (wheat-free sauce from refined soy)
3 tablespoons Asian sesame oil
3 tablespoons sugar
1 tablespoon chopped garlic (2 cloves)
1 tablespoon safflower oil
1 medium onion, sliced lengthwise 1/8 inch thick (1 1/2 cups)
3 medium carrots, cut into 1/8-inch-thick matchsticks (2 inches long)
1/4 lb mushrooms, trimmed and sliced 1/8 inch thick (1 1/2 cups)
3 cups baby spinach (2 1/2 oz)

Steps:

Soak noodles in a bowl of warm water to cover until softened, about 10 minutes, then drain in a colander. Cook noodles in a 3- to 4-quart pot of boiling water until tender, about 2 minutes, then drain in a colander and rinse under cold water until cool.
Blend tamari, sesame oil, sugar, and garlic in a blender until smooth.
Heat safflower oil in a deep 12-inch heavy skillet over high heat until it just begins to smoke, then stir-fry onion and carrots until onion is softened, about 3 minutes. Add mushrooms and stir-fry until softened, about 3 minutes. Add spinach and stir-fry 30 seconds, then add noodles and tamari mixture and toss to coat. Simmer, stirring occasionally, until most of liquid is absorbed, 3 to 5 minutes. Transfer to a shallow serving dish and serve warm or at room temperature.

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