Asian noodles with wakame, shrimp and cucmber

Mung Bean Noodles with Wakame & Asian Slaw {RECIPES}

Asian noodles with wakame, shrimp and cucmber

My boyfriend’s had great success abstaining from gluten for the past two weeks. His energy has increased, his appetite decreased and he’s even lost a few pounds to boot! He’s been reading Wheat Belly by Dr. William Davis. So in keeping with his theme, I opted to try Ottolenghi’s Soba Noodle with Wakame recipe again, but with gluten-free noodle threads (the variety I chose was mung bean pasta).

This time, I strived to follow Ottolenghi’s recipe and found that it wasn’t quite as flavorful as when I’d made some adjustments to it. But, this could’ve been that the main ingredient (soba noodles) was exchanged for the translucent threads made from mung bean. I did, however, find that more lime and adding Sriracha brightened up the flavors. Also, letting it sit overnight helped the ingredients meld and unlike most noodles I use, the mung bean pasta held its texture and didn’t become soggy in the slightest (good dish to make for a dinner party because it could and should be made a day ahead).

Here’s the wakame package I used.

Mung Bean Pasta with Wakame and Cucumber [RECIPE}

  • 1 bag of mung bean pasta
  • 1 or 2 cucumbers, shredded (if you use seedless cucumbers, you don’t have to soak it with salt; but if you use regular cucumbers be sure to read about removing the water)
  • 1 ounce wakame
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons toasted sesame oil
  • grated zest of 2 limes
  • juice of 2 limes
  • 1 tablespoon fresh ginger 
  • 1 tablespoon Sriracha (or, use chopped dried chilies depending on your spice preference.)
  • 1 tablespoon sugar 
  • 1 tablespoon sweet chile sauce
  • 2 garlic cloves, crushed
  • 3/4 teaspoon salt 
  • handful of fresh mint
  • handful of fresh cilantro
  • handful of sprouts (I used a variety of alfalfa, clover and radish sprouts) 

Cook the pasta according to the directions. I dropped the pasta in boiling water for four minutes and drained them in cold water to halt the cooking.

cooked mung bean pasta threads

Shred the cucumber and soak the wakame in warm water for about ten minutes. After making this a few times, I prefer to use equal parts cucumber equal parts wakame. I love seaweed; but I wanted this dish to be more noodles than seaweed. Pursue with your own preference.

Whisk together all the ingredients for the sauce, tasting for preference and tossing into a bowl with your noodles, cucumbers and wakame. Add the fresh herbs toward the end. It’s not too late to add more fresh ginger, a crunchy shallot, chilies, sesame seeds or more lime juice; so taste, add and re-toss if you feel inclined.

I served it with some grilled shrimp and a cabbage salad. Though, it was a lot of similar flavors and I really liked the salad, so I ended up eating them together on the same plate letting the flavors mix. For the salad, I made a rendition of a Japanese Black Sesame vinaigrette.

cabbage salad with mango, kiwi and sesame vinaigrette Sesame Vinaigrette {RECIPE}

  • Juice of one orange (feel free to use a mandarin or tangerine here, whatever you prefer)
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons cane sugar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons of sesame seeds
  • 1 tablespoon fresh ginger
  • 1 tablespoon fish sauce
  • A healthy pinch of sea salt
  • 1/2 head of cabbage, thinly sliced into bite-sixed pieces (feel free to use any type of cabbage here. I used green, but think purple would be great and would add exquisite color to the dish.)
  • 1 mango
  • 1 kiwi (the fruit isn’t necessary, but it was a fun way to punch up the colors and the texture balanced nicely with the crunchy cabbage and onions) 
  • 1/2 onion, thinly sliced

Directions: Whisk together the ingredients for the sauce and after tasting, add to the bowl with the chopped vegetables/fruit. Garnish with more sesame seeds and any fresh herb you like (cilantro, for example). 

Asian noodles with wakame, shrimp and cucmber

I adore Asian flavors; versions of these recipes appeal to me any season. Though, I mostly look forward to cooling off during the high heat of summer with a cold bowl of these noodles by the side of the pool.

This entry was published on March 17, 2013 at 6:09 pm. It’s filed under making a mess in the kitchen. and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Mung Bean Noodles with Wakame & Asian Slaw {RECIPES}

  1. Pingback: 10 Great Wakame Seaweed Salad Recipes - Ecostalk

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