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Chinese noodle stir-fry with mung beans and cucumber

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Ingredients for 2 servings:

  • 500 ml water
  • 250 g mie noodles
  • 200 g mung bean sprouts
  • 1 tbsp vegetable stock powder
  • 1 tsp soy sauce
  • ½ large cucumber(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegan

Heat the water and broth in a pan and add the noodles. Simmer for about 5 minutes. Chop the cucumber and add it along with the mung beans, stir, and simmer for another 5 minutes. Stir in the soy sauce and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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