If you’ve never had mung bean pasta, you need to try it. Aside from it’s many health benefits, it is the easiest go-to dish you can have. It cooks in about 3 minutes, and it keeps well in the refrigerator for at least a week. Actually, while it looks and feels like real pasta, it’s not really pasta at all. There is no starch in it, so it doesn’t stick together. It’s made of mung beans and water — that’s it! That’s why it keeps so well in the fridge. I boil a bag of it, drain it, and put it in the fridge so I can pull it out all week long and mix it with whatever fresh vegetables I have at that time. It literally takes me less than 5 minutes in the morning to put together a healthy lunch to take to take with me.
This is a bag of mung bean pasta. I can usually find it in Fairway or Whole Foods, but sometimes I order in on line by the case. The Chinese have always believed in the detoxifying powers of mung beans. They are also good for lowering cholesterol, are very high in fiber, and are great for digestion.
When the mung bean pasta is cooked, you simply pour it in a colander to drain, and, if you are planning to store it in the refrigerator, run cold water on it or let it cool and put it in a bowl or a zip-lock bag in the refrigerator.
Once the pasta is cooked, you can really add whatever you want to it. Here, I’ve added a little bit of homemade tomato sauce, some diced tomatoes, and a generous amount of alfalfa sprouts. I also tossed in some flax seeds and chia seeds for good measure, and then sprinkled on some hot red pepper flakes.
Chia seeds are good for your heart, lower your blood sugar and give you energy. If you are feeding picky eaters, just tell them they are poppy seeds…
Flax seeds have many nutritional benefits and are good for everyone. They are especially good for post-menopausal women because they can help regulate estrogen levels.
Toss it all together, and serve.
Mung Bean Fettuccine With Tomatoes And Alfalfa Sprouts
1 8-oz bag dried mung bean pasta
1 cup homemade or store-bought tomato sauce
1 Tbs flax seeds
1 Tbs chia seeds
dried red pepper flakes to taste
salt and pepper
3 ripe tomatoes, cut into large, but bite-size, chunks
1 cup alfalfa sprouts
Boil the pasta until just softened, about 3 or 4 minutes. Drain.
Toss pasta with sauce, flax seeds, chia seeds, red pepper flakes, and salt and pepper. Divide among individual bowls. Top with tomatoes and sprouts.