Black bean/Mung bean Pasta... Any experience out there?

bcf7683
bcf7683 Posts: 1,653 Member
in Food and Nutrition
I was reading an article about pasta replacements (I love me some pasta, but I like to experiment) and I came across black bean pasta and mung bean pasta.... sounds intriguing. I like black beans and I like mung beans.

But before I go and buy stock in these two, I was wondering if anyone has tried this stuff? The black bean pasta is relatively high in fiber and has a butt-load of protein per serving, which is always a good thing. I've tried shiritaki noodles (HATE them)... I'm hoping that the black bean/mung bean variations on pasta are a little more tolerable... Thoughts?

Replies

  • abetterluke
    abetterluke Posts: 625 Member
    If I'm not mistaken "mung bean pasta" would be bean threads like you can buy dried in the asian section of most grocery stores. I actually bought some yesterday for dinner tonight (lettuce wraps). I can report back and let you know how they are!
  • abetterluke
    abetterluke Posts: 625 Member
    So I tried the bean threads yesterday. They are surprisingly similar in texture to regular pasta. I'd say closest to something like angel hair pasta. The main difference is that they are very sticky. Not much flavor. Honestly could work pretty well as a pasta replacement. I definitely enjoyed them and I'm pretty picky about noodles.

Categories