©2015 Eden Foods, Inc.
Vegetable and Mung Bean Pasta Skillet
Serves 2 |
Prep Time 20 minutes |
Cook Time 10 minutes
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
1/4 cup water
2 tsp Eden Shoyu Soy Sauce
or wheat free Eden Tamari Soy Sauce
1 tsp fresh ginger root, finely grated
2 tsp scallions, finely minced
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 Tamari Soy Sauce or a bit of Eden Sea Salt to taste in place of Eden Shoyu Soy Sauce.
0g fat (0% calories from fat),
Eastern, Good/High Fiber, Japanese Food, Low Fat, Macrobiotic, Main Course, No Sweetener Added, Pasta, Vegan