Korean Glass Noodles with Florida Grapefruit
- 2 tbsp (30 ml) sesame oil
- 4 oz (120 g) shiitake or button mushrooms, stems removed and sliced
- 1 bunch green onions, chopped
- 4 cloves garlic, minced
- Half a bunch (8 oz) fresh asparagus, cut into 2 inch (5 cm) matchstick slices
- 1 large carrot, shredded
- 1/2 cup (125 ml) Florida grapefruit juice
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 ml) granulated sugar
- 3.5 oz (100 g) very thin mung bean or rice vermicelli noodles
- Pinch salt
- 2 Florida ruby red grapefruits, peeled and segmented
- In a large skillet, heat oil over medium high heat and cook mushrooms, onions and garlic for three minutes or until softened and starting to become golden. Stir in asparagus and carrot.
- Pour in Florida grapefruit juice, soy sauce and sugar; bring to a simmer and cook for two minutes.
- Meanwhile, in a small pot of boiling water cook noodles for about two minutes or until tender but firm and drain. Rinse with cold water and drain again. Stir into skillet and toss to coat. Add salt and cook for one minute for noodles to absorb sauce.
- Remove from heat and gently stir in Florida grapefruit segments.
- Makes 4 to 6 servings.
Tip: Look for noodles in the international section of grocery stores. You can use mung bean for the “glass” noodles while rice noodles work equally well. Asparagus may also be substituted with 8 oz of green beans.