Serves: 6 | Prep Time: 10 minutes | Cook Time: 10 minutes
Sweet and Sour Vegetables with Pasta


  • 7 ounces Eden Bifun (rice) Pasta, 2 packages, soaked in hot water to cover for 10 minutes
  • 2 Tbsp Eden Toasted Sesame Oil
  • 1 clove garlic, finely minced
  • 1 Tbsp fresh ginger root, minced
  • 1/4 cup Eden Sliced Shiitake Mushrooms, soaked 10 minutes in 1/2 cup water, reserve water
  • 1 cup unsweetened pineapple juice
  • 1/4 cup Eden Brown Rice Vinegar
  • 1 cup water, including shiitake soaking water
  • 1/4 cup sliced canned water chestnuts, rinsed and drained
  • 1 small red bell pepper, sliced into thin strips
  • 1/2 pound organic extra firm tofu, rinsed, drained, cubed
  • 1 cup broccoli floretts
    or snow peas
  • 1 Tbsp Eden Kuzu Root Starch, dissolved in 2 T. cold water
  • 2 Tbsp Eden Shoyu Soy Sauce
  • 1/4 cup organic maple syrup, or to taste
  • 1/2 cup thinly slice green onions
  • 1 cup cashews, dry pan roasted, optional


Cook pasta per package directions, rinse, drain and place in a serving dish. To prepare the sweet and sour vegetables, heat oil in a large skillet and sauté the garlic and ginger for 1 minute. Add the shiitake and sauté for 2 minute. Add the pineapple juice, vinegar, and water. Cover and simmer 5 minutes until shiitake are tender. Add the water chestnuts, red pepper, broccoli, and tofu. Simmer 2 minutes. Gradually mix in the dissolved kuzu, stirring constantly until thick. Add the shoyu soy sauce, maple syrup and snow peas, if using, and green onion. Simmer for 1 to 2 more minute. Add more shoyu, if desired. Pour the sauce over the pasta. Sprinkle cashews on top.

Nutritional Information

Per serving - 420 calories, 18 gram fat (36% calories from fat), 14 gram protein, 56 gram carbohydrate, 5 gram fiber, 0 milligram cholesterol, 355 milligram sodium

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