Mung sprouts were my mom's healthy snack munchies.She is very picky about her eating habits and these days she prefers all vegetarian meals.I remember how regular she was in growing these sprouts ,the method below is her easy method of growing the sprouts.
To grow Green Mung Sprouts
Wrap soaked Whole green Mung lentil in a wet kitchen towel and place in a warm dark corner. Sprinkle some water on the towel everyday,rinse in cold water twice every day(a must to prevent contamination).The lentils sprout beautifully in 3-4 days depending on the moisture and warmth. Rinse them in cold water and use in salads or noodles or just for munching. sprouts are low in calories and fat and provide substantial amounts of key nutrients, such as vitamin A ,C and E, folate ,Iron,Potassium and fiber.
Veggie Sprouts Noodles
The crunchy sprouts in noodles with copious serving of vegetables is a fulfilling meal.
1 pack Chinese Hakka noodles
3 Tablespoon Extra Virgin Olive oil (EVOO)
1 teaspoon dark soy sauce
1/4 cup vegetable broth
3 cloves garlic grated
1 inch ginger grated
1 small onion sliced
1 cup broccoli florets
1 cup Button mushrooms sliced
3 spring onions sliced
2 cups fresh whole green Moong lentil sprouts
2 green chilly finely chopped
Boil water in a big pot and cook the noodles as per the package instructions. When noodles are soft drain all the water and keep aside.
Meanwhile heat EVOO in a large pan and add the sliced onions,ginger and garlic grated. saute for few seconds and add the broccoli,chopped chillies and mushrooms. saute for a minute then add the soy sauce. season with salt and toss around the vegetables ,when dry add some broth. Add the sprouts when the vegetables are tender.cook for another minute before mixing the cooked noodles. Garnish with sliced spring onions. Serve Hot with hot sauce.
Veggie Sprouts Noodles are my entry for Weekend Herb Blogging,now managed by Haalo of Cooking (Almost) Everything At Least Once and hosted this week by Siri of Siri's Corner