Glass Noodles with Seared Ahi and Cilantro Dressing

5 oz Vermicelli Style Glass Noodles

1 4 oz Ahi Tuna Steak

1/2 medium Red Onion, thinly sliced

1 Yellow Bell Pepper, thinly sliced

4 oz Shiitake Mushrooms, cut in half

2 tablespoons Vegetable Oil

Salt, Pepper, to taste

Cilantro Dressing

1 tablespoon Wasabi Paste

1 tablespoon Honey

1 teaspoon Sesame Oil

Juice of half Lemon

3 Garlic Cloves, grated

1/4 cup Rice Vinegar

1/3 cup Vegetable Oil

1/3 cup Fresh Cilantro, chopped

Salt, Pepper, to taste

In a small bowl, add all the ingredients, and whisk together well.  Set aside, until ready to use.

Cook Glass Noodles according to directions on a package.

Preheat a skillet to medium high heat.  Add one tablespoon of oil.  Season tuna steak with salt and pepper on both sides.  Sear ahi for about 5 minutes, flipping once.  Thinly slice.

Preheat a wok skillet to medium high heat.  Add the rest of the oil, saute all the vegetables for about 5 minutes, and season with salt and pepper.  Turn the heat off, and add the cooked noodles and the cilantro dressing.  Toss all together.

To serve:  place the noodles-vegetables on a platter, and arrange thinly sliced ahi over the top.

*Satisfies the craving for Asian Cooking without having to go out to eat.  Very fast dish to prepare, under 20 minutes from start to finish...