I made this because the restaurant near us that had it stopped serving this dish. Omg. It was so good. My cooking was not as flawless or smooth as Mandy’s but got there eventually!
Those noodle cubes look fantastic and are giving me a bunch of ideas to try! It's almost like making tofu but you leave the starch in. I'm starting to learn that beans are a lot more versatile than I ever expected.
This an awesome recipe. Since I found out I am allergic to pork and beef it has been a challenge to find tasty food. This is it!!! Thank you Mandy. Have a great day🙏😍💞🐲
I really enjoy the glass noodles made from mung bean, but always wondered if the ingredient list was true (mung bean was all it said). So now I know. Thank you.
Fascinating!!! The only mung bean noodles we get are the white ones and they of course have no flavour but they are an interesting texture in a soup. This is a whole new world of mung bean noodle for mist of us. they are not available in small town Canada Chinese restaurants as they certainly are labour intensive! Love your videos!
Wow, I am amazed of this. How did someone discover to do this with Mung beans. I’ve never known of this. I will try this BUT to do this on a smaller scale in case I mess up ha ha. Thank you
That was so great to see. I am not sure why some people think it's too hard, it just takes a little time is all. Easy enough to plan it around other activities. I am really looking forward to giving it a go. It has been on my list of things to try for awhile now and thanks to you, I now have the confidence to attempt it. Thank you Mandy. 🤗 Can this method be used with other beans? Like garbanzo, black, etc. 🤔
Wow, I didn’t know that anyone made this dish from moong beans directly - I’ve always used the powder starch. But it makes sense, since it’s just like making yellow laphing from wheat flour. You follow a similar process of washing the dough many times, separating the gluten from the starch, and then making noodles from the collected starch. I bet these do have more flavor than my white moong bean noodles, but I make a pretty spicy, numbing sauce that would mask the delicate flavor of the beans. I’ll give your recipe a try when I’ve got a stretch of time. Thanks for teaching me something new and delicious.
@pinkmonkeybird2644: Look at it this way EVERYTHING you find in a package in a grocery store originated from scratch somewhere on earth and was made by hand and tested before being mass manufactured. Everything originates from nature.
That looks just like the green slime on the cult-classic 1980s TV show "You Can't Do That on Television" (YCDT). That green slime was made from food ingredients too. The green slime used by Nickelodeon was inspired by the YCDT green slime, but is made from special effects chemicals.
Thanks for all of your great recipes :-) Always so well done and humble. I used to order basi pingguo when I was younger and the lady would dunk it in the ice - would love a recipe for that dessert if you are looking for ideas
what is the nutritional value of this since it is all the strach from the mung bean. i would love to prepare this for my clients if its worth it nutritionally.
Love your recipes. Just bought one of your woks. Love it. Question- do you need to refrigerate the Hoisin sauce, oyster sauce after opening? Nothing on bottle about it from brand I bought.
Instead of food coloring; I will try adding matcha tea powder Or spinach or kale powder. As there’s no nutritional value to food coloring and it’s possibly, carcinogenic.
