Crunchy Mung Bean Snack
This is Thai street food. A great way to use mung beans. I don’t add chile peppers when I am making it for my children. This is a great snack. Easy, fast, and nutritious.
INGRIDIENT
DIRECTION
Step: 1
Put mung beans into a large container and cover with several inches of cool water. Soak beans for 1 hour.
Step: 2
Drain mung beans and spread them out onto a flat surface. Pat gently with paper towel to blot some of the water; air-dry beans for 15 minutes.
Step: 3
Heat oil in a skillet over medium heat. Cook and stir beans in hot oil until evenly browned and crunchy, about 5 minutes. Drain beans and transfer to a mixing bowl; add chile pepper, green onion, and salt and stir to coat.
NUTRITION FACT
Per Serving: 605 calories; protein 26.7g; carbohydrates 63.7g; fat 29g; sodium 42.1mg.
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