Summer Glass Noodle Salad

1/3 cup Rice Vinegar

1/4 cup Soy Sauce

Juice of 1 Lemon

1 teaspoon Sriracha

1/3 cup Virgin Olive Oil

Salt, Pepper, to taste

1 Cabbage Head, thinly shredded

2 Carrots, shredded

1/2 small Red Onion, thinly sliced

8-10 Radishes, thinly sliced

1/2 cup Cilantro, chopped

1 1/2 tablespoons Black Sesame Seeds plus 1 tablespoon

4 oz Glass Noodles

Salt, Pepper

In a small bowl, add first six ingredients.  Whisk and set aside until ready to use.

Prepare  noodles according to direction on a package.

Pour half of the dressing over the noodles.  Sprinkle one tablespoon  of black sesame seeds and toss together.

In a large bowl, add cabbage, carrots, onion, radishes, and cilantro.  Season with salt, pepper, and the rest of the sesame seeds.  Pour the rest of the dressing over the salad.  Toss to coat.

To serve, place some of the cabbage in a bowl and top with some glass noodles.

Serves 3-4

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...

Shrimp Curry over Glass Noodles

5 oz Vermicelli Style Glass Noodles

1 pound Large Shrimp, peeled and deveined

4 oz Shiitake Mushrooms, cut in half

1 Red Bell Pepper, thinly sliced

3 Garlic Cloves, chopped

1 1/2 cups Orange Juice

1 cup Coconut Milk

1 1/2 tablespoons Curry Powder

1/4 teaspoon Chili Flakes

1/2 cup Fresh Cilantro, chopped

1 tablespoon Vegetable Oil

Salt, Pepper, to taste

Cook noodles according to directions on the package.

Preheat a skillet to medium high heat, and add oil.  Saute mushrooms and bell pepper for about 3-4 minutes. Season the mushrooms and bell pepper with salt, pepper, and chili flakes.  Add garlic, orange juice, coconut milk, and curry powder. Stir with a whisk.  Add shrimp, and season with salt and pepper, as needed.  Cook shrimp for about 5 minutes, or until shrimp turn pink.  Finish off with fresh cilantro.

Serve over Glass Noodles.

Serves 4

I like this particular style of glass noodles.  You can buy them for about $1.50 at any Asian Market.  I have found them at regular grocery store as well.

Half of this package serves about 3-4.  So these noodles go a long way.