For the gluten-free pasta lover… or the pasta lover simply attempting to not subsist on pasta: here, have some mung bean. I know, it doesn’t sound as sexy as orecchiette or pappardelle, but it’s gluten free, packed with protein and still pretty damn delicious, so I think you’ll get over that.

sesame mung bean noodles

ingredients:

• 3.5 oz. mung bean noodles (1/2 Explore Asian package)
• 1 tbsp. coconut oil
• 1/2 red onion, diced
• 2 cups of chopped Tuscan kale
• 2 cloves of garlic, minced
• 1/4 cup frozen corn
• 2/3 cup frozen peas
• 2 tbsp. coconut aminos (can substitute Bragg’s, tamari or soy sauce)
• 1 tbsp. hoisin sauce
• 3 tbsp. toasted sesame oil
• 2 tbsp. black sesame seeds

directions:

1. Cook mung bean pasta according to package directions (depending on the brand you use, this will take 7 to 9 minutes).
2. In a separate wok or large skillet, heat coconut oil over medium heat. Saute onion for 5 minutes until soft.
3. Add kale, garlic, corn and peas, and saute for another 5 minutes. Stir in coconut aminos and hoisin sauce.
4. When mung bean noodles are cooked, drain and transfer to the wok. Mix to incorporate noodles and vegetables, then toss with sesame oil and top with sesame seeds. Add crushed red pepper or Sriracha for heat!