In the orient I have seen, purchased and experimented with a whole range of noodles right from buckwheat, black rice,rice noodles, moong noodles etc.Each one of these have been used in soups, main dishes , salads and as snacks.
Moong noodles are made from green bean or whole moong dal. It is transparent and hence it is also known by the names – glass noodles / cellophane noodles.You can get this is various thickness.It is used in soups, main dishes and salads.This is used extensively in Chinese and Thai cuisine.
Since this noodle is quite bland,it takes in the flavors of the other ingredients that go along with it in a dish.Hence it is very versatile to use.
Today’s recipe for the blogging marathon is an Indianized version of preparing this moong noodles- with lots of spiciness. Since moong bean falls under the ‘dal’ category, I chose this one as it is a different way of using the bean…..
Before we go to the method of preparation, here is a glimpse of the noodles I use…
Here is how to prepare this moong noodles in a dish of your choice….
Soak the required quantity of moong noodles in a bowl of hot water. Let it sit covered for at least 15 minutes.This will soften the noodles.When you are ready to prepare the dish, drain the water and add to the pan/ pot along with the other ingredients….
Now to the recipe…
Moong noodles- 2 blocks
Mustard seeds- 1/2 teaspoon
Sambar powder – 2 teaspoons
Red chillies- 3
Curry leaves- a few
Oil- 1 teaspoon
Roasted groundnut,lightly crushed – a handful
Salt to taste
Coriander leaves to garnish
- Put the moong noodle bocks in a bowl of hot water and let it sit covered for 15 minutes or till soft. Since they are very thin, don’t let it sit unattended for a long time.Keep checking to see if it is soft enough or else they will turn mushy.Drain and keep aside.
- Heat oil in a pan put in mustard, red chillies and curry leaves.
- When the mustard crackles, put in the sambar powder, salt , a tablespoon water and mix well.Let it simmer for a minute.
- Next in goes the moong noodles.Mix well.Simmer,cover and cook for a couple of minutes for the flavors to blend.
- Remove from heat and serve garnished with crushed peanuts and coriander leaves – An Indian touch to the Oriental noodles…..
- Adjust the level of spiciness to suit your taste
- Instead of sambar powder, garam masala can also be used
Here is a simple,tasty and filling Chinese Style Noodle soup that will tempt you for sure…..
Check out the Blogging Marathon page to find out what my fellow bloggers are cooking this week….