Ingredients

For the dragon eggs:

  • 4 eggs
  • 1 cup frozen blueberries

For the vinaigrette:

  •  cup pumpkin puree
  • 1 tsp fresh grated ginger
  • 1 tbsp soy sauce
  • 1 tbsp La Tourangelle Toasted Sesame Seed Oil
  • 2 tbsps rice vinegar
  • 1 tbsp honey
  • 3-4 tbsps water

For the noodle bowl:

products used in the recipe

Organic Forbidden® Pad Thai Rice Noodles

  • 1

    Add eggs and blueberries to a pot and cover with water. Bring to a boil and let boil for 1 minute, then turn off heat, cover and allow to sit for 10 minutes.

  • 2

    Remove eggs and reserve blueberry water. Gently tap egg shells all over with the back of a spoon to create cracks. Transfer to a bowl and cover with blueberry water. Refrigerate for at least 6 hours and up to overnight, then carefully remove shells from egg to reveal the marbled pattern.

  • 3

    Whisk together dressing ingredients. Add noodles and brussels sprouts to a large bowl and toss with dressing. Season with salt and pepper and toss again. Top with scallions, sesame seeds and eggs.

products used in the recipe

Organic Forbidden® Pad Thai Rice Noodles