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Mung Bean and Noodle Bowl With Pecan Dipping Sauce [Vegan]
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... Read More
Ingredients You Need for Mung Bean and Noodle Bowl With Pecan Dipping Sauce [Vegan]
How to Prepare Mung Bean and Noodle Bowl With Pecan Dipping Sauce [Vegan]
For the Pecan Sauce:
- Place the pecan butter and water in a blender, blend until whipped and creamy. Add the balance of ingredients and blend until smooth.
- Pour into dipping cups for the rice wrap, save 1 tbsp for the soup.
- 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.
- Wrap by folding the front and back inwards, take the left and wrap in and fold. Repeat. Set aside on plate.
- Opt to slice in half if serving 4, or increase the amount of rice wraps and filling. May be made ahead of time.
- 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.
- 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.
- 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.
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