Lunch: Green Glass Noodles

This recipe includes fertility superfoods such as:

Avocados, Nuts, Basil

Health and fertility benefits of Green Glass Noodles

Avocados are anti-inflammatory in nature, as they contain omega-3 fatty acids which have been proven to reduce inflammation within the body. Those seeking to sop up more oil-based nutrients will want eat avocado, as they help with their absorption. Vitamins A, D, E, and K all fall into this category, and with each also playing a role in reducing inflammation, ensuring that they get absorbed into your body efficiently will aid you in repairing the damage done by the excess insulin that flows through your veins. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

Ice, for chilling
1/3 cup chopped scallions
1/4 cup chopped jalapeno with seeds
2 tablespoons fresh chives
1 tablespoon salt
1/2 teaspoon sugar
1/8 ounce/3 g vitamin-C powder
2 avocados
3/4 cup fresh picked Thai basil leaves
1 cup pine nuts, plus more for garnish
1 package Korean glass noodles
1 piece fresh Parmesan

Instructions

Prepare a large ice bath, for chilling the pesto. Combine the scallions, jalapenos, chives, salt, sugar and vitamin-C powder in a blender and blend on high until smooth. Do not let blender get hot. Shut off the blender, and then add the Thai basil leaves and pack tightly into the blender with a 2-ounce ladle. Turn blender back onto high, constantly packing down ingredients while blending until smooth. Put mixture into tightly-sealed pastry bags (letting no air inside) and place the bags immediately into an ice bath. Puree the pine nuts in the blender. When ready to serve, fold the pureed pine nuts into the Thai basil puree to make the pesto. Cook the Korean glass noodles in boiling salted water until done, 6 to 8 minutes. Drain the noodles and toss with the Thai basil pesto in a large mixing bowl. Place mixed noodles in a dish and grate fresh Parmesan over using a fine grater. Garnish with pine nuts.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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