Worth looking into. Shared with me on FB by a yoga instructor friend.

Ugh. I bought a case of the stuff. I could stomach the first few times I cooked with it - mostly Asian type noodle dishes to help mask the smell (there are other types of Asian mung bean noodles but made from the starch not the whole bean like these)... I can usually handle disgusting stuff, but I can't do this product anymore. The benefits are great - high Protein and super high Fiber - (and the fiber does it's job, lol) - but I can't get past the taste and texture anymore no matter how I dress the noodles.

They are worth a try though. They are very dense when cooked so not a lot can be eaten. I'll let them sit in the cupboard for a while and go back to them when I'm feeling adventurous again!

I have heard the trick to the bean noodles is to rinse, rinse, rinse, until the smell goes away. Natural off gassing or something, that being said, I tried them once, the rinsing worked, but the texture just wasn't there for me. I stick to spaghetti squash and zucchini (use a veggie peeler to get thin egg noodle types) as noodle substitutes, a friend says she buys cabbage shreds, cooks them in broth or straight in spaghetti sauce too.

Not sure I could do spaghetti sauce and cabbage! I need to bake some eggplant and use spaghetti sauce, or the zucchini. Thanks, guessing I am foregoing those darn mung beans. I figured someone has been a guinea pig already!

Not sure I could do spaghetti sauce and cabbage! I need to bake some eggplant and use spaghetti sauce, or the zucchini. Thanks, guessing I am foregoing those darn mung beans. I figured someone has been a guinea pig already!

I have to say I haven't tried it myself, she says you don't taste the cabbage at all. I guess stuffed cabbage is always served with tomato sauce, so it can't be that bad. But I love the spaghetti squash!