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Mung Bean Noodle Salad with Mekabu

Serves 4 | Prep Time 15 minutes | Cook Time 10 minutes

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Mung Bean Noodle Salad with Mekabu

Ingredients

4.8 ounces Eden Mung Bean Pasta (Harusame), 2 packages

1/4 cup Eden Mekabu

1/2 cup carrots, julienned, blanced 2 minutes

1 cup cabbage, shredded, blanched 2 minutes

1/4 cup scallions, finely sliced

2 Tbsp Eden Organic Brown Rice Vinegar

2 Tbsp Eden Mirin

2 tsp Eden Toasted Sesame Oil

1 tsp Eden Hot Pepper Sesame Oil

2 Tbsp Eden Shoyu Soy Sauce, or to taste
or wheat free Eden Organic Tamari Soy Sauce

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Directions

Soak mekabu in hot water to cover for 10 minutes, drain and soak in cold water for 2 more minutes. Drain mekabu. Cook mung bean noodles as package directs, rinse and drain. Place noodles, carrot, cabbage, scallions and mekabu in a mixing bowl. Combine vinegar, mirin, oils and shoyu. Mix and pour over noodles. Gently toss to mix.

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: 190 calories, 4g fat (18% calories from fat), 1g protein, 35g carbohydrate, 1g fiber, 0mg cholesterol, 679mg sodium

Related Recipes

Eastern, Japanese Food, Macrobiotic, Main Course, No Sweetener Added, Oils, Pasta, Salad, Sea Vegetables, Vegan, Vinegars



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