Crunchy Mung Bean Snack recipe

All Recipes Appetizers and Snacks Beans and Peas

Ingredients

1 cup dried mung beans
¼ cup vegetable oil, or more as needed
1 green onion, sliced
1 Thai chile pepper, or more to taste, sliced
1 pinch salt

Nutrition Info

605.2 calories
carbohydrate: 63.7 g
cholesterol: : -
fat: 29 g
fiber: 19.5 g
protein: 26.7 g
saturatedFat: 4.4 g
servingSize: -
sodium: 42.1 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Put mung beans into a large container and cover with several inches of cool water. Soak beans for 1 hour.

  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.

  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.

Recipe Yield

2 servings

Recipe Note

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.

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