Mung Bean Noodle Chow Mein 

(single meal dish: vegan, gluten free)

5.5 oz mung bean noodles (3 little bunches)

1 lb tofu (long thin slices)

2 carrots (long thin slices)

1 small red bell pepper (finely chopped)

2 -3 green onions (finely chopped)

1-2 inch ginger chunk (thinly sliced)

3 cloves garlic minced

1 cup basil leaves (chopped)

1/2 fresh lime (juiced)

3 T sesame seeds

2 T roasted sesame oil

2 T extra virgin olive oil

1/3 tsp turmeric

1/4 tsp chilpolte chilli 

1 tsp sea salt

1/2 cup hot water

1. Bring a pot of water to boil, add mung bean noodles.  They become clear when cooked; takes 3-5 mins.  When cooked, drain, rinse in cold water, drain and set aside.
2. In a wok or cast iron pan, add olive oil, ginger and tofu.  Cook until tofu is lightly brown and then add carrots and cook for a few minutes.  Turn off the heat and add red bell pepper and green onions.
3. In a pan, dry roast sesame seeds until lightly brown and add to the tofu veggies. Now in the same pan, saute garlic in roasted sesame oil for 1-2 minutes, add turmeric, chili, salt.  Add 1/2 cup water and boil for 1 min. (Use lid to avoid splashing) 
4. Mix everything together (noodles, tofu veggies, garlic water) and add lime juice and chopped basil.
5. Makes 5-6 servings. Serve room temperature.