Chayote Squish with Glass Noodles

Chayote Squish with Glass Noodles

So my roommate and I both love to cook, so we have kind of developed  fun game, we take turns going picking out an off the wall ingredient for the other to cook a meal with... So one day Lee came back with this...

Now this one took me a minute to figure out... These little green bombs of goodness are called Chayote squash. After doing a little research my initial instinct was to use it to make a curry as this is a very popular dish, but in my search of the thriving diversity that is inherent in South Texas and there for Corpus I was unable to find curry leaves and so moved onto what I was craving... As is fairly usual for me I was thinking Asian food! Here is what I came up with...

-What you will need-
2-3 Chayote Squash
Glass noodles
3 cloves Fresh Garlic
1-2 inches Fresh Ginger
3 Dried red peppers (soaked)
2 Carrots
Sesame Oil 
Soy Sauce
Sesame seeds (I use the ones that are at the bottom of my flat bread crackers, so they are already toasted)
Some form of sprouts (mung beans, alfalfa, etc...) I used SUNFLOWER sooo good!

 First off tackle preparing your squash the best way I found to go about this was to grab your whole squash and a pairing knife, peel the squash with the knife while holding it under cool running water. When you go to do this the squash will give off a slightly slimy substance, don't be put off by it they are totally worth it... plus that is what the water is for! When that is done cut the squash in half (be careful they have a pit, kind of like an avocado) then remove your pit. your squash should now look like this.

Alrighty, glad that this is done... At this point in time it maybe a good idea to start a pot of water boiling for your noodles, especially if your stove is like mine and takes FOREVER to boil water, but cooks food really fast... Still not too sure about the physics of that, but whatever. So these glass noodles I found are really cool, the only ingredients in my brand was sweet potato starch and water... that was it... I found mine at a little local Asian market, so I am not sure how readily available they are, but definitely look around because the two all natural ingredient thing really rocks! Oh and just follow the instructions for your particular pack of noodles.
Mince your garlic and ginger 
Next work on cutting all of your veggies into strips, if you have a mandolin this is a much easier job, if you don't have one get one, it makes life so much easier... just remember to watch your fingers, the blades on these things are a littler merciless... 

Now doesn't that look nice!

Okie Dokie, get out your wok if you have one, I didn't so I just used a normal non-stick pan. Pour in some sesame oil... just a note I LOVE sesame oil, it has such a really great flavor, just be careful as with all oils to get pure and good quality otherwise it will just ruin everything it touches. Crank the heat to medium and toss in your garlic, ginger, and red chillis. Cook that up until the garlic and ginger start to soften and smell really good. Throw in the rest of your veggies and saute to desired doneness, I like mine to be a little bit crunchy so it didn't take too long. Add in your drained and rinsed noodles and top off with a little extra sesame oil, soy, and sesame seeds to taste.  This is a truly tasty labor of love! I hope that you guys like it!