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Crunchy Mung Bean Snack

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"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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1 h 15 m servings 605 cals
Original recipe yields 2 servings

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  • Prep

  • Cook

  • Ready In

  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.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving: 605 calories; 29 g fat; 63.7 g carbohydrates; 26.7 g protein; 0 mg cholesterol; 42 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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