Here in NYC we haven’t quite said goodbye to chilly, rainy weather. So while it’s still a little grey outside, I’m happily welcoming warm bowls of goodness into my belly. Experimenting in my kitchen, I was thrilled with how this Faux Ramen turned out – and I’m happy to share it with you now.
If you’re looking at the ingredient list and thinking, “What in the world are Mung Bean Noodles?” Never fear – I was in the exact same boat until a little over a year ago.
Mung Beans were first recommended to me by my acupuncturist while continuing to deal with my Hashimoto’s symptoms. From a Chinese Medicine perspective, Mung Beans are used to clear excess heat and toxins from the body, balance the organs and skin, and tonify Qi. What’s Qi, you ask? While ultimately a bigger discussion for another post, for now, just consider Qi as your energy or life force.
Now, the texture and consistency of Mung Bean Noodles can be a little odd at first. Relatively tasteless, they adopt the flavor of whatever they’re cooked with. However, even fully cooked, the noodles maintain…shall we say…a bit of a bite to them. Think al denti from Italian cuisine 😉
If none of this is floating your boat and you can’t be bothered to help your Qi, go ahead and substitute with whatever your favorite gluten-free noodle may be (I’d personally go with a pad thai rice noodle were I to switch things up). However, if you’re willing to dive in and try something new…I highly recommend giving Mung Beans a go.
What You’ll Need –
1 Tbsp Olive Oil (or preferred cooking oil)
1 Tsp Crushed Red Chili Flakes
1 Clove of Garlic (Minced)
Salt and Pepper to taste
2-3 Boneless, Skinless Chicken Thighs (cut into small pieces)
1 Cup Mushrooms (cut into smaller pieces)
2 1/2 Cups of Water
1 Bundle Mung Bean Noodles
2 Tsp Chicken Bouillon
1 Large Carrot
1/2 Tbsp Hot Sesame Oil (optional)
What You’ll Do –
Step 1: Bring the Olive Oil and Crushed Red Chili Flakes to heat in a medium pot.
Step 2: Add the minced Garlic Clove and sauté until aromatic.
Step 3: Add your Chicken and cook until until no longer pink on exterior.
Step 4: Add your Mushrooms and allow to cook down.
Step 5: Add 2 1/2 cups of water and bring to a low boil.
Step 6: Submerge your bundle of Mung Bean Noodles into the mixture.
Step 7: When the Mung Bean’s are more malleable (only about 3 minutes), add the Chicken Bouillon and stir to help combine.
Step 8: Turn heat to low and allow the flavors to mingle while you slice the Bok Choy leaves into strips and julienne peel your carrot.
Step 9: Transfer the soup into a large bowl and top with the strips of Carrot and Bok Choy.
Step 10: Drizzle the Hot Sesame Oil over the bowl if you would like a little extra heat.
Step 11: Enjoy!