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Ingredients

Dragon's Eggs

  • 4 eggs
  • 1 cup frozen blueberries

Vinaigrette

  • ⅓ cup pumpkin puree
  • 1 tsp fresh grated ginger
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame seed oil
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 3-4 tbsp water

Noodle Bowl

product used in the recipe

Organic Forbidden® Pad Thai Rice Noodles

  • 1

    Add eggs and blueberries to a pot and cover with water. Boil for 1 minute, then turn off heat, cover and allow to sit for 10 mins.

  • 2

    Remove eggs and reserve blueberry water. Gently tap eggshells 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, up to overnight, then carefully remove shells from egg to reveal marbled pattern.

  • 3

    Cook noodles according to directions on package, drain and allow to cool.

  • 4

    Meanwhile, whisk dressing ingredients together. 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.

product used in the recipe

Organic Forbidden® Pad Thai Rice Noodles

Instruction video

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