Sprouted Mung Bean Breakfast Noodles
My lightly stir-fried vermicelli noodles are tossed with crackled mustard seeds, curry leaves, chillies and turmeric for a big, punchy breakfast number you’ll cook again and again. Transform it into a filling lunch or dinner with the addition of pan-fried tofu.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
- 150 g sprouted mung beans
- 350 g vermicelli noodles
- 2 medium carrots peeled into ribbons with a vegetable peeler
- 2 tbsp oil
- 2 tsp black mustard seeds
- 10-12 curry leaves
- 1/4 tsp asafoetida
- 2-3 dried red chillies
- 3-4 fresh green chillies
- 1 medium onion diced
- 1/2 tsp turmeric
- 1 tsp salt
- 2 tbsp fresh coriander to garnish
Cook the vermicelli according to the package instructions. Drain and set aside.
Heat the oil in a large, non-stick pan. Add the mustard seeds and allow them to crackle. Add in the asafoetida, curry leaves (stand back, they will splutter), fresh and dried chillies. Sauté momentarily and then add the onion. Cook the onion until translucent.
Next, add in the sprouted mung beans, carrots, turmeric and salt. Stir-fry for 4-5 minutes.
Finally, add in the cooked vermicelli noodles and toss to combine. Garnish with fresh coriander.