This week we were playing in the kitchen coming up with different recipes for our mung bean fettuccine noodles that we carry. We have used these noodles plenty of times and they are easy to make since there is no cooking involved. We have made various sauces ranging from an Alfredo sauce to a rosee sauce and also a teriyaki sauce. Today we will share with you a quick recipe on how to make these noodles with a tomato/spaghetti sauce.
First off, to prepare the noodles simply take them out of the pack and pour warm to hot water on them and let them sit. They soften over time. The length of time depends on temperature of the water and whether or not you add salt to the water. So the time ranges from 10- 20 minutes to hours depending on whether you boil the water or just have it hot to the touch. Once you have prepared the noodles just let them sit of to the side while we make the sauce.
1 bag – Mung Bean Fettuccin Noodles
3 – 4 Oyster Mushrooms
3 medium sized tomatoes cut up into large pieces
1 cup sun-dried tomotoes
1 table spoon of fresh basil
1 table spoon of fresh thyme
1 table spoon of fresh oregano
1 table spoon of apple cider or coconut vinegar
1 table spoon of olive oil
3 tablespoons of xylitol or sweetener of choice
1 tablespoon of pink Himalayan salt or to taste
Combine the sun-dried tomatoes, regular tomatoes and sweetener in a high speed blender and blend until smooth. You may add either water of more sun-dried tomatoes to achieve the proper consistency. Add vinegar olive oil and spices. Blend at low speed and for a very short time since over blending may cause the spices to go bitter.
Next cut up the oyster mushrooms into rounds of about 1 cm thick. Add these to the blended sauce. Add the sauce to the rinsed noodles and serve with your favourite veggies.
That’s it – quick and easy. Let us know what you think. Enjoy.