Back to list

Best Easy Mung Bean Noodle Salad Recipe

Name: Best Easy Mung Bean Noodle Salad Recipe
Total time: 20 min
Yield: 180 g
Ingredients: mung bean noodles (cellophane noodles) 6 oz; cucumber 1 pieces; carrot 1 pieces; red bell pepper 0.5 pieces; scallions 2 pieces; rice vinegar 3 tbsp; soy sauce 2 tbsp; toasted sesame oil 1.5 tbsp; sesame seeds 1 tbsp; sugar 1 tsp; salt 0.25 tsp

Chilled mung bean noodles are tossed with shredded vegetables and a tangy sesame-vinegar dressing. This fresh, vegetarian salad is low calorie and perfect for weight loss or as a healthy family side dish.

Cook 20 min Difficulty EASY 190 kcal

#vegetarian #low calorie #weight loss #asian salad

Image coming soon

Ingredients

Main ingredients

mung bean noodles (cellophane noodles) 6 oz
cucumber 1 pieces
carrot 1 pieces
red bell pepper 0.5 pieces
scallions 2 pieces

Seasonings/Sauce

rice vinegar 3 tbsp
soy sauce 2 tbsp
toasted sesame oil 1.5 tbsp
sesame seeds 1 tbsp
sugar 1 tsp
salt 0.25 tsp

Nutrition summary

Carbohydrates 32 g 67%

Protein 5 g 11%

Fat 4 g 22%

Serving size 180g

Cooking steps

1

Bring a medium pot of water to a boil, then cook the mung bean noodles for 4-5 minutes until just tender. Drain and rinse thoroughly under cold water to chill.
2

While noodles cook, peel the cucumber and carrot and cut them into thin julienne strips. Thinly slice the red bell pepper and scallions.
3

In a large mixing bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, sugar, and salt until sugar dissolves.
4

Add the cooled noodles and all vegetables to the bowl. Toss gently but thoroughly to coat everything with the dressing.
5

Sprinkle sesame seeds over the salad and toss again just before serving. For best texture and flavor, chill for at least 20 minutes before serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star of this recipe is the mung bean noodles, also known as cellophane noodles. Their smooth, light texture soaks up the tangy sesame-vinegar dressing and pairs perfectly with the crisp vegetables for a refreshing salad.

Q. How should I cook the mung bean noodles for the best texture?

To achieve the ideal texture, boil mung bean noodles for just 4-5 minutes until tender but not mushy, then immediately rinse them under cold water. This stops the cooking process and ensures the noodles stay pleasantly chewy in the salad.

Q. How do I keep the vegetables crisp in the salad?

Slice all the vegetables into thin strips and add them to the cooled noodles just before tossing with the dressing. This keeps their crunch and fresh flavor, especially if the salad is chilled briefly before serving.

Q. How many calories and macronutrients does each serving have?

Each serving contains about 190 kcal, with 32g carbohydrates (67% of calories), 5g protein (11%), and 4g fat (22%). It's a light, low-calorie option ideal for those mindful of caloric intake.

Best Easy Mung Bean Noodle Salad Recipe

AI 영양사 앤디