Thin, translucent noodles made of 100% mung bean starch. They cook in 3 to 4 minutes. A popular noodle in Asia often used in soups. Their creamy, chewy texture adds delight to soups and salads. Delicious seasoned with E den Soy Sauce, a dash of E den Brown Rice Vinegar, Mirin, and Toasted Sesame Oil, or drizzled with ponzu. A good source of iron. Very low sodium with no salt added. Gluten free. Water soluble (cold and hot water, 55 °C), EDTA soluble (0.5%, Pectins), alkali-soluble (10%, Hemicellulose A and B) polysaccharides isolated from mung beans

These noodles are also native to India and Asia, so they fit seamlessly into recipes involving those flavors, including this recipe for pan-seared Sichuan shrimp with mung bean noodles. SHIRATAKI NOODLES Pasta – the classic famous Italian recipe, has many variations. And with each type, the taste is worth dying for. Since it’s made of grain, it’s easy and simple to cook. Having pasta moderately now and again is sure to make your digestive system stronger! But what sets the mung bean pasta apart from the other rest?

Ingredients:

These half-transparent noodles made from the jelly-like extract left after steaming edible kelp — a brown seaweed that grows in the depths of the ocean. Typically used in Korean cuisine, kelp noodles are rich in a number of nutrients – namely calcium, iron and vitamin K, according to Livestrong . But keep in mind they are naturally high in sodium. A half cup of homemade kelp noodles has 186 milligrams of sodium. Adding another one-eighth teaspoon of salt to make your noodles is another 250 milligrams of sodium. Your personal taste preferences play a significant role in determining which pasta alternative you'll enjoy more. If you prefer a more familiar taste and texture, mung bean pasta may be the better option. However, if you're open to exploring unique textures and flavors, shirataki pasta may pique your interest. Evaluating Cost and Availability Garlic: one of my Italian friends would use 20 garlic cloves in here... if you are a garlic nut, add more.

While both mung bean pasta and shirataki pasta are generally safe and healthy alternatives, it's important to note that individual responses and dietary needs may vary. Some individuals may experience digestive discomfort, such as bloating or gas, when consuming mung bean pasta or shirataki pasta. It's always recommended to listen to your body and make adjustments accordingly. Making the Right Choice for Your Diet Step 2: Take the spinach and add it to the mushrooms and garlic. You can use a wooden spoon to toss and turn these ingredients in the bowl. When it comes to incorporating mung bean pasta into soups, the possibilities are endless. Whether you're making a hearty vegetable soup or a creamy tomato bisque, adding mung bean pasta can elevate the dish with its unique texture and nutritional value. Simply cook the pasta separately, then add it to the soup just before serving to ensure it retains its optimal texture. Add the tomatoes, fresh basil, salt and pepper and cook for another 3 minutes while stirring a few times. In high amounts, free radicals can interact with cellular components and wreak havoc. This damage is linked to chronic inflammation, heart disease, cancers and other diseases ( 6).The mung bean ( Vigna radiata L.) is one of the most important edible legume crops, grown on more than 6 million ha worldwide (about 8.5% of the global pulse area) and consumed by most households in Asia. Due to its characteristics of relatively drought-tolerant, low-input crop, and short growth cycle (70 days or so), the mung bean is widely cultivated in many Asian countries (concentrated mainly in China, India, Bangladesh, Pakistan, and some Southeast Asian countries) as well as in dry regions of southern Europe and warmer parts of Canada and the United States [ 6]. In the predominantly cereal-based diets of China and India, the mung bean has been consumed as a common food for centuries. The mung bean contains balanced nutrients, including protein, dietary fiber, minerals, vitamins, and significant amounts of bioactive compounds [ 7]. For those individuals who cannot afford animal proteins or those who are vegetarian, the mung bean is of a comparatively low-cost and has a good source of protein for them. Furthermore, mung bean protein is easily digestible, as compared to protein in other legumes [ 8, 9]. Consumption of the mung bean combined with cereals has been recommended to significantly increase the quality of protein, because cereals are rich in sulfur-containing amino acids but deficient in lysine [ 10]. A 3:4 ration of mung bean protein with rice protein, obtaining the highest chemical amino acid score (72), was suggested as good for consumption [ 6]. It was found that the protein digestibility of the rice-mung bean combination diet was 84.4% of that observed for the rice-meat combination diet in infants, which can almost meet human needs for protein [ 11]. Moreover, the plant-source proteins could help to reduce the land occupation and greenhouse gas emissions as compared to the animal-source proteins, achieving a better compromise between dietary habits and environmental protection [ 12]. The mung bean induces less flatulence and is well tolerated by children [ 13]. In many studies, the mung bean was recommended as a supplement for preparing an infant’s weaning food because of its high protein content and hypoallergic properties [ 14, 15]. In Pakistan, approximately 25% of all iron in the diet is provided by pulses, and the mung bean is consumed by all households [ 16]. Despite this, the presence of anti-nutritional factors in the mung bean may limit the biological value of its nutrients. For example, phytic acid can bind to several important divalent cations such as iron, zinc, calcium, and magnesium. The insoluble complexes formed in result of this binding can limit the mineral absorption and utilization in the small intestine [ 17]. However, the anti-nutritional factor can be reduced or eliminated by using various processing methods, such as fermentation, germination, dehulling, and cooking [ 18, 19]. After germination, the phytic acid contents declined in mung beans by 76%, and bioavailability values of zinc and iron increased were 3.0 and 2.4 times higher than that of raw mung beans, respectively [ 20]. Therefore, the antinutritional properties do not hinder the use of the mung bean. You may see these advertised as “zero calorie noodles.” Shirataki noodles that originated in Japan are made from konjac yams. The konjac jelly these noodles are cut from is very common throughout Asia but they are becoming increasingly popular among those following a keto diet because they are naturally gluten-free, low in carbs, and low in total calories. These noodles contain glucomannan, a fiber that helps you feel full. A 3-ounce serving contains 0 calories and less than 1 gram of carbohydrate. Place the fettuccine in a large pan of boiling water and add salt if desired. Stir and return to the boil. Cook for 5-7 minutes, drain well and serve immediately. Mung bean pasta has a mild, earthy taste and a slightly chewy texture. It is well-suited for those who prefer a more traditional pasta experience. On the other hand, shirataki pasta has a neutral taste and a unique texture that may take some getting used to. Its gelatinous quality can be off-putting for those accustomed to traditional wheat-based pasta. Nutritional Differences If you're looking to add more vegetables to your diet, mung bean pasta can be a great choice. Its neutral taste allows it to complement a variety of vegetables, making it an excellent base for stir-fries. Sauté your favorite vegetables, such as bell peppers, broccoli, and carrots, and then toss them with cooked mung bean pasta for a colorful and nutritious meal.

Both mung bean pasta and shirataki pasta offer distinct advantages and considerations. Let's explore the differences in taste, texture, nutritional value, and versatility in recipes. Taste and Texture Comparison You can also find adzuki beans in stews, beans pastes and much more. The most interesting fact about this bean is that it comes from a very strong plant, which can withstand droughts and still taste delicious! adzuki bean substitutes I know that it is not so uncommon to use red wine for a delicious bolognese sauce. In fact, in Italy it is highly uncommon not to use a bottle of red wine while you cook. However, as this is a vegan spaghetti bolognese, you have to be careful because not all wines are vegan compliant. For example, did you know that some white wines use eggs in the production process? So, in this vegan recipe you can opt to add red wine making the flavour of the sauce more complex, however, do be careful and make sure that the wine is truly vegan! Mung bean pasta has gained popularity in recent years due to its numerous health and dietary benefits. Not only is it a delicious alternative to traditional pasta, but it also offers a range of advantages that make it a valuable addition to any diet. Health Benefits High blood pressure is a serious health problem because it puts you at risk of heart disease — the leading cause of death in the world (15).However, it's important to note that while shirataki pasta is a great low-calorie option, it does not provide significant amounts of protein or other essential nutrients. Therefore, it's essential to incorporate other nutrient-rich foods into your meals to ensure a well-balanced diet. Cooking with Shirataki Pasta Preparing mung bean pasta is simple and requires minimal effort. Start by bringing a pot of water to a boil. Once the water is boiling, add the mung bean pasta and cook for about 5-6 minutes, or until the noodles reach your desired level of tenderness. Be careful not to overcook them, as they can become mushy. To achieve the perfect texture, it is recommended to taste the pasta regularly during the cooking process to ensure it is not under or overcooked.

In addition to the nutritional properties of the mung bean, the Compendium of Materia Medica (the “ Bencao Gangmu”), a well-known Chinese pharmacopoeia, has recorded that it can be utilized as Chinese traditional medicine for its detoxification activities, recuperation of mentality, ability to alleviate heat stroke, and regulation of a gastrointestinal upset. Interestingly, apart from the ancient description, recent studies have identified many other potential health benefits of the mung bean, such as its hypoglycemic and hypolipidemic effects and its antihypertensive, anticancer, anti-melanogenesis, hepatoprotective, and immunomodulatory properties beyond meeting basic nutrient requirements [ 21, 22, 23, 24, 25, 26]. In support of these health benefits, a considerable number of studies have been conducted to confirm its chemical constituents, especially the polyphenolics, polysaccharides, and peptides [ 27, 28, 29]. Mung beans offer plenty of vitamins and minerals, including protein, zinc, B vitamins, folate and more, according to Healthline. In addition to protein and fiber, mung bean pasta also provides essential vitamins and minerals. It is particularly rich in folate, iron, and magnesium. Folate is important for cell growth and development, while iron is essential for oxygen transport in the body. Magnesium, on the other hand, plays a crucial role in muscle and nerve function, as well as maintaining a healthy immune system. Culinary Uses of Mung Bean Pasta

Brigid Titgemeier, MS, RDN, LD, IFNCP

Despite putting the comfort in comfort food, noodles and pasta — which aren’t exactly what you picture when it comes to healthy eating — can actually be healthy, depending what they’re made of, a registered dietician told Well and Good.