Make a Living and Mung Bean Noodles

"Do you really think you can make a living making hats?"

That question was asked of me numerous times in my millinery life.  It was also asked of Coco Chanel when she started to make hats.  She made a better living than me, but I fed the children and paid the rent.

I used to overhear comments in the alcove of my shop while people were looking in the windows, when it was closed.  They spoke freely since they were not aware I was in the shop.  One day a couple were looking in and the woman said dreamily, "Just imagine, behind this door someone is making a living making hats."  The man with her answered sarcastically, "I can imagine what kind of a living that is."  Mean.

Like I said, I fed the children and paid the rent.  They ate a lot of pasta, salad and vegetables.  Yes, I could not afford expensive cuts of meat or fish, but they always ate good food.  I wish I had known about mung bean noodles when they were young.  My new favorite gluten free ingredient.

Mung Bean Noodle Stir-Fry 


serves 2 people


1-2 packets of mung bean noodles
3 tbs. olive oil
1 baby fennel sliced thin
3-4 baby rainbow carrots, cut into lengthwise strips
1 orange bell pepper, cleaned and cut into strips
1/2 lb. cooked skirt steak cut into strips against the grain
juice of 1 lime mixed with any steak drippings
1 tsp. fish sauce
3 tbs. tomatillo sauce
chopped fennel fronds
cilantro leaves

Soak the noodles in hot water for 15 minutes.  Drain before adding them to the stir-fry.  If you are hungry, make both packets.  

Heat the olive oil in a wok on high heat.  Add the fennel and carrots and stir-fry until they wilt.  Add the bell pepper and continue to stir-fry.  Add a sprinkle of salt.  When the vegetables look just cooked, about 10-15 minutes, add the steak and lime juice mix, fish sauce and tomatillo sauce.  Stir-fry 3-4 minutes, add the drained noodles and mix until they soak up all the sauce.  Mix in the fennel fronds.  Serve in big bowls, garnish with cilantro leaves, and eat with chopsticks.

The mung bean noodles have a nice texture and almost sweet flavor.  I hear you can deep fry them for those piles of crunchy thin noodles.  I will make them for J.J., the next generation I am now feeding.  I am still making a living making hats and feeding the children.

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