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Vegetable and Mung Bean Pasta Skillet

Serves 2 | Prep Time 20 minutes | Cook Time 10 minutes

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Vegetable and Mung Bean Pasta Skillet

Ingredients

2.4 ounces Eden Mung Bean Pasta (Harusame), 1 package

3 cups water, including reserved shiitake soaking water

1/2 cup carrots, julienned

10 sprigs watercress, washed well

1 cup Chinese cabbage, chopped

6 Eden Whole Shiitake Mushrooms, soaked 20 minutes in 1 cup hot water

1/4 piece Eden Kombu, 2 inches long

Dipping Sauce

1/4 cup water

2 tsp Eden Shoyu Soy Sauce
or wheat free Eden Organic Tamari Soy Sauce

1 tsp fresh ginger root, finely grated

2 tsp scallions, finely minced

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Directions

Remove stems from the shiitake, discard stems and slice the caps in half. Reserve the soaking water. Place the water, shiitake soaking water, shiitake and kombu in a skillet. Cover and bring to a boil. Simmer 5 minutes. Add the carrots, mung bean pasta and Chinese cabbage, keeping them in their own seperate section of the skillet. Cook 1 minute without a cover. Add the watercress and cook 30 seconds more. Remove from the flame and place on the table. Prepare the dip sauce by mixing all ingredients. Place in individual, small dipping bowls. Dip food into sauce before eating.

NOTE: For a Gluten Free recipe substitute Eden Organic Tamari Soy Sauce or a bit of Eden Sea Salt to taste in place of Eden Shoyu Soy Sauce.

Nutritional Information

Per serving: 236 calories, 0g fat (0% calories from fat), 3g protein, 56g carbohydrate, 5g fiber, 0mg cholesterol, 400mg sodium

Related Recipes

Eastern, Good/High Fiber, Japanese Food, Low Fat, Macrobiotic, Main Course, No Sweetener Added, Pasta, Vegan



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