How to make it

  • 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. See Photo
Korean Glass Noodles with Florida Grapefruit   Close

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