Mung bean Vermicelli

Have you ever seen these tiny thin noodles in the store? Usually it comes in a small pack.

I picked some up once and upon reading the ingredients realized it wasn't rice which I originally thought but mung beans.. now how does a mung bean become a noodle?

Who knows but it should be healthier than rice, right?!

So I thought to give it a try... here I boiled it briefly and topped it with a fast stir fry of baby bok choy and shredded carrots and shrimps (marinaded in garlic and ginger, soy sauce and sesame oil then quickly browned until they turn pink)

Truly delicious!

Photo of packet courtesy of this site

Gravy & Noodles

Garvey and egg noodles


1 lb Stewing beef
1 tbsp butter

1 tsp oil
bay leaf

Salt

Water

In a pot:

Heat the oil and butter. Sear the beef on all sides until very brown scraping the bottom of the pot from time to time.

Add water to cover, add bay leaf, salt to taste (it will reduce so don't over salt) Add a soup cube for flavour.

Simmer for 2 hours until beef is tender.

Mix a small bowl of cold water and a tbsp flour.

Bring your meat in the pot back to a boil and add in the flour mix quickly and stir until thickened instantly.

Remove from heat.
Serve with boiled egg noodles. Can also be made with chicken but cooks faster.