This dish celebrates Mother Earth with garden fresh greens and herbs infused with 100% vegan and gluten free ingredients for an earth friendly dinner for all of us earthlings! This meal can be enjoyed for lunch or dinner. Mung Dip Yum contains rice noodles, fresh veggies, fresh herbs, veggie broth with a ginormous rice wrap on the side with creamy pecan sauce for dipping. A hearty meal that will leave you feeling refreshed and a full happy belly!

Mung Bean and Noodle Bowl With Pecan Dipping Sauce [Vegan]



  • 3/4 Carrot – Sliced into Fine Rounds
  • 1/2 Green Chili Pepper – Sliced
  • 1 1/2 Cup Mung Bean Sprouts
  • 1 Cup Dark Leafy Greens
  • 1/4 Cup Fresh Parsley
  • 1/8 Cup Fresh Basil
  • 1 Jalapeno or Serrano Pepper
  • 3 Cloves Garlic, Minced
  • 3 3/4 Cup Vegetable Broth
  • 1 tsp Black Pepper
  • 2 Tbsp Tamari Sauce (or Soy for non GF)
  • 1 Tbsp Creamy Pecan Sauce (Below)
  • Salt, Pepper, Red pepper flakes Opt:
  • Boost with ginger to taste
  • 5 ounces – Rice Noodles (Tip use 1/2 of that amount for more soup like consistency vs. noodle)
Creamy Pecan Sauce:
  • 1/4 Cup Pecan Butter
  • 1/4 Cup Water
  • 2 Tbsp Tamari Sauce (or Soy for non GF)
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Coconut Milk
  • 1 Tbsp Tahini
  • ¼ tsp Cayenne
  • Pinch Red Pepper Flakes
  • 1 Tbsp Cashews (opt)
  • 1 Garlic Clove – Peeled
  • 1 tbsp fresh lime juice
Veggie Rice Wrap:
  • 1/4 Carrot – Sliced Fine into Matchsticks
  • 1/2 Green Chili Pepper – Sliced in Matchsticks
  • 1/2 cup Mung Bean Sprouts
  • 1/2 cup Cooked Rice
  • 2 Rice Wraps


For the Pecan Sauce:
  1. Place the pecan butter and water in a blender, blend until whipped and creamy. Add the balance of ingredients and blend until smooth.
  2. Pour into dipping cups for the rice wrap, save 1 tbsp for the soup.
For the Veggie Rice Wraps:
  1. Place Rice Wraps in Warm/Hot water for a couple of minutes, pull out, place on a plate and fill with 1/4 cup cooked rice, carrot sticks, green chili and mung bean sprouts.
  2. Wrap by folding the front and back inwards, take the left and wrap in and fold. Repeat. Set aside on plate.
  3. Opt to slice in half if serving 4, or increase the amount of rice wraps and filling. May be made ahead of time.
For the Mung Dip Yum:
  1. Heat water or veggie broth in a wok or pot. Add the minced garlic and sauté until fragrant over medium-high heat. Add the carrots and sauté for 2-3 minutes.
  2. Add the vegetable broth, sliced peppers, black pepper, tamari sauce, pecan sauce, and any additional seasoning and bring to a boil. Add the rice noodles and cook for 3 minutes. Reduce the heat, add the greens and fresh herbs. Stir to incorporate.
  3. Stir in adding the sprouts right before you serve. Stir to incorporate and enjoy! Would also be good with tofu, add tofu cubes when you add the herbs in the boiling hot water.