How To Make Zesty Fresh Moong Noodles

A Stir fry With An Ayurveda Influence

Up level your stir fry with these Ayurveda twist.

A sir fry is a quick and easy dinner witch is packed with all the vegetables you need and want.

This version adds the every powerful moong bean, which is a high source of protein.

Ingredients

¼ Cup Moong Beans (Soak Overnight)

½ tsp Cumin seed

½ tsp Coriander seed

1Tblsp Ghee

½ Small Onion (Finely sliced lengthways)

½ Green Chilli (Finely sliced)

¼ tsp Asafoetida8 Curry Leaves

½ tsp Turmeric

Salt

1tsp Ginger (Freshly grated)

¾ Cup Carrot (Shredded or Grated)

¾ Cup Zucchini (Shredded or Grated)

¾ Cup Beans (Cut in half lengthways)

150g Bean Thread vermicelli (If unavailable use rice vermicelli)

½ cup Coriander (Chopped)

2Tblsp Lemon Juice

Method

Soak Moong Beans overnight.
Lightly toast the cumin and coriander seeds in a hot pan. Lightly grind the seeds in a Motor & Pestle.
Boil a kettle and pout the boiling water over the bean thread in a bowl. Mix till all noodles are submerged. Set aside.
Heat the Ghee using the same pan. Add the Onion and Green Chilli and cook for 3 minutes. Add the Asafoetida and cook for 1 minute. Turn down to a medium heat and add the curry leaves and Turmeric and cook for 2 minutes. Turn up the heat again, add the ginger, soaked moong beans and carrot and cook for 2 minutes. Add seasoning. Add the beans and Zucchini and cook till all vegetables are just cooked.
Turn own the heat to medium. Using a pair of tongs lift the noodles into the pan. You want a little of the water to come with the noodles to create a light sauce so don’t strain them in a strainer.
Stir until combined on heat for 2 minutes. Turn off the heat and add chopped coriander and lemon juice. Check Seasoning and serve.

Serves: 4

Prep time: 5 mins

Cooking time: 15 mins