| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Japanese |
Salads |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
EDEN Organic Pasta Sifted Wheat Vegetable Spirals, Shells, OR Traditional Japanese Udon |
| 1/2 |
lb |
Pea pods blanched and chopped |
| 1 |
bn |
Green onions, chopped |
| 1 |
md |
Red pepper sliced into thin strips |
| 30 |
oz |
EDEN Navy Beans OR- any EDEN precooked canned beans (drained) |
| 4 |
|
Cloves garlic peeled and pressed |
| 1/8 |
c |
EDEN Toasted Sesame Oil (or up to double amount) |
| 2 |
tb |
EDEN Ume Vinegar (or more) |
INSTRUCTIONS
Cook pasta as package directs, al dente, drain and cool. If using udon,
break into thirds and cook as package directs. While noodles are
cooking, bring 3 cups of water to a boil. Blanch pea pods by dropping
into boiling, salted water for 1-3 minutes. Vegetables should be lightly
cooked, crisp and bright. Drain and rinse with cold water Drain if to
set color. Mix pasta, beans, vegetables, pressed garlic, and red pepper.
Add toasted sesame oil and ume vinegar directly to the salad, mix and
serve.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Per serving: 400 Calories;
6g Fat (140/0 calories from fat); 17g Protein;
71g Carbohydrate; 0mg Cholesterol; 967mg
Copyright 1994 Eden Foods, Inc.
<Electronic Format courtesy of Karen Mintzias>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip
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