On a recent trip to the grocery store, I was perusing the gluten-free options in the pasta aisle and out jumped a new product – mung bean fettuccine noodles!
The ingredients were simple enough: mung beans and water. But what really caught my eye was the nutrition label – 25 grams of protein per serving. Wow! And 11 grams of fiber. That’s impressive, considering that with most pastas, you’re lucky to get 3 grams of protein and 1 gram of fiber.
Taking a hint from the color of the uncooked noodles, I decided to use them in a green curry. It was definitely the way to go. The cooked noodles have a different bite than traditional pasta and do not absorb the liquid it’s cooked with. But their mild flavor works very well with a mellow green curry.
For those following Dr. Fuhrman’s Eat To Live plan, this complies with both the weight loss and life plans. If you are on the weight loss plan, make sure to use the cashew cream recipe rather than coconut milk. If you are on the life plan, you can use the coconut milk and consider it your daily “cheat” (it will set you back 90 calories and 9 fat grams) or use the cashew cream.
Ingredients (serves 8)
2 7-ounce packages mung bean noodles (or any noodle/pasta of your choosing)
1 pound zucchini – cut into ½ inch half-moon slices
½ pound eggplant – cut into ½ inch cubes
½ pound green beans – cut into 1 inch lengths
3 medium Yukon Gold potatoes – roughly chopped (to aid food processor)
1 medium sweet onion – roughly chopped (to aid food processor)
3 large garlic cloves – roughly chopped (to aid food processor)
2 – 3 tsp. green curry paste (I used the Thai Kitchen brand)
2 ounces fresh basil leaves – roughly chopped (reserve small amount for garnish)
1 recipe cashew cream – see recipe below (or 1 14-oz. can coconut milk)
¼ cup fresh lime juice
1 quart low-sodium vegetable broth
1 ½ – 2 tsp. salt
Cashew Cream Recipe
1 cup raw cashews (soaked at least 2 hours or overnight)
½ cup water or almond milk
1 – 2 tsp. fresh lemon juice
salt to taste
Drain soaking liquid from cashews and place in a food processor with water and lemon juice. Blend until smooth. Add salt to taste.
Directions
1. Place onion, potatoes, garlic and curry paste in a food processor and blend until pureed.
2. Place pureed mixture in a large soup pot with vegetable broth and bring to a boil over medium-high heat. Stir occasionally to prevent sticking or burning.
3. While waiting for the pureed mixture to boil, bring water to a boil for the noodles (per package instructions).
4. After pureed mixture achieves a full boil, add zucchini, eggplant, and green beans. Reduce heat to medium or medium-low so long as a good boil is maintained. Stir occasionally to prevent sticking or burning. Cook for 15 minutes.
5. Place noodles in boiling water and cook per package directions.
6. While pureed mixture and noodles are cooking, place cashew cream (or coconut milk), basil and lime juice in the food processor and blend thoroughly.
7. When curry mixture is done cooking, remove from heat and stir in the basil cream mixture.
8. Add salt to taste.
9.When noodles are cooked, rinse under cool water. Then, either stir all noodles into the curry, or place noodles in a serving bowl, add 1 1/2 – 2 tsp. coconut oil and mix well to prevent noodles from sticking together (if serving noodles separate from the curry).
10. Garnish with chopped basil and serve hot.
Angie@Angie's Recipes says
Mung bean noodles, cashew cream and lots of veggies…what’s not to love?! It looks so appetizing and good for you too.
Angie@Angie’s Recipes recently posted…Spelt Gingerbread Biscuits
Amy says
Thanks so much for stopping by, Angie!
Annie says
Woohoo! Looks beautiful! Thanks for sharing at the Potluck!
Annie recently posted…Virtual Vegan Potluck! Maple & Thyme Potato-Beet-Sweet Potato Stacks (a.k.a. Pomme Annie’s)
Amy says
Thanks, Annie. Looking forward to the big potluck this weekend!
Annie says
Amy, it’s going on right now! I need you to publish your post, please!
Annie recently posted…Virtual Vegan Potluck! Maple & Thyme Potato-Beet-Sweet Potato Stacks (a.k.a. Pomme Annie’s)
Amy says
Got it, Annie!
Mo says
On my this looks so yummy!!!
Mo recently posted…December Sunrise: Virtual Vegan Potluck
Amy says
Thanks so much for stopping by, Mo!
Ashley @ A. Cook in the Making says
This looks really good! I have never tried mung bean noodles but that nutritional profile would catch my attention too!
Ashley @ A. Cook in the Making recently posted…Virtual Vegan Potluck: Spiced Maple Butternut Crisp
Amy says
I never heard of mung bean noodles before, but am so glad I found them. Thanks, Ashley!