Glass Noodles with Shavings

 I was spontaneously inspired by orange juice and raw veggies today.  By dinner time it turned it to a Korean type of glass noodle salad.  I'm into using my potato peeler all over the place, so there is no secret for shaving the vegetables.  I gave the core to my dragons, but you can happily munch on the cores if you lack dragons in your home.  How wonderfully orange juice can work as part of a sauce or vinegarette.  I labeled this as asian, but I'm not sure it exists on the east side, so lets call it... Fusion..

Ingredients:

150g glass noodles uncooked

2 carrots, shaved

1 yellow bell, julienned

1/4 long turnip, shaved

1/2 zucchinni, shaved

1 Tbsp sesame seeds

1 Tbsp grated ginger

1 slice chicken or turkey, diced

1 Tbsp soy sauce (or GF alternative)

1/4 cup orange juice

1 Tbsp sesame oil

Sriracha sauce (sweet chili sauce as a sub)

fresh ground pepper

1 soft (almost hard) cooked egg per person

Directions:

1. In a salad bowl, mix all of the ingredients (except the egg and noodles) and let marinate. 

2.  Bring a pot of water to boil, turn off the heat, and soak the glass noodles for 5 minutes in the hot water.  Drain and ice (to stop the cooking).

3.  To cook the eggs as pictured, put in a pot, cover with water and place on stove for 12 minutes.  Less if you like them more runny, more if you want them hard boiled.  Afterwards, refrigerate so you can shell them easily (this step you can do beforehand).

4.  Drain and squeeze the iced noodles to remove as much water as possible.  Toss the noodles with the mixture and add the pepper and sriracha spiciness desired.

 

Serve with the egg, shelled and halved and eat with CHOPSTICKS!