Organic Mung Bean Fettuchini with Vegetables for Summer

·4 oz. Oganic Mung Bean Fettuchini 

·2 tsp. Organic camellia oil or olive oil

· 1 large green bell pepper or parsley, julienned

· 1 tsp. ginger, minced

· 1/2 tsp. mustard

· 2 tsp. soy sauce

· 2 tsp. Chinese vinegar

· 2 tsp. Organic sesame oil

· salt to taste


Cook organic Mung Bean Fettuchini according to package instructions, pour the noodles into cold water and take out, drain and set aside. Add the green bell pepper into the boiling water for 2 minutes, take it out and drain. And combine well all ingredients in a big bowl. Put noodles into bowl and toss with ginger, mustard, soy sauce, vinegar, sesame oil and salt. Cover and refrigerate until thoroughly chilled. Toss again before serving.

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