Mung Bean Noodles with Gingko Nuts, Scallion Pancakes

Vegan Test Kitchen 05/17

Mung Bean Noodles with Gingko Nuts

Scallion Pancakes

Do Not Adjust Your Monitor, It Is Not Broken.

The mung bean noodles were cooked/poached in a liquid that was made of red wine, beet juice, black tea, Bragg's Liquid Aminos and kombu. After cooking they were lightly tossed with sesame oil to keep from sticking. The noodles, which were opaque to begin, readily absorbed the color and flavors nicely.

I can see using these noodles in a variety of ways in the future. Once we test it further, we'll post a basic recipe.

The gingko nuts were rinsed, pan-fried and splashed with a little tamari at the end of cooking.



We totally broke the old scallion pancakes recipe and made one using sweet rice flour, baking powder, sesame oil, tamari and scallions and cooked the batter in the wok. The result was a fluffy/sticky cross between the old recipe and a Japanese-style omelette (think: tamagoyaki).*

This needs to be workshopped some more before posting, but it tastes awesome.

Tags: mung bean, noodles, ginko nuts, beets, wine, tea, scallions, pancakes, vegan, food, dinner, tofu666