Wednesday, March 9, 2016

New Ingredient: Mung Bean and Edamame Fettucini

Oh, wow, these are pretty great! This type of bean pasta is starting to pop up at stores around town, and Hannah and Amy of Raw Girls in Memphis have a great dish made with these, so you can order it in town or by mail this week. That's how we first learned about mung bean noodles, from trying their excellent food truck dish made with them. Here's how they describe it: Mung Bean Pasta with Roasted Asparagus, Blistered Cherry Tomatoes, and Basil Pesto (raw) with hemp seeds and pine nuts. 

Mung bean and edamame fettucini is ruffly, chewy, and most importantly, it has a good tooth to it, unlike some gluten-free noodles. We put together a broccoli-cashew-Beyond-Chicken stir fry today for lunch and served it over these. (See our favorite stir-fry method here.) We'll definitely be using this ingredient again soon and think it's worth a try if you want a different spin on pasta.

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