Tuesdays are for inspiration and if this combo of crispy lentil paddies with noodles in the spirit of Asian cuisine paired together with our cold-brewed Tuesday tea isn't an inspiration enough, I don't know what is. Jennie Walldén inspires this recipe, thank you! Lentil Paddies with Glass noodle saladLentil Paddies2.5 dl dried red lentils3 tablespoons potato flour1 dl sunflower seeds0,5 dl pumpkin seeds2 tbsp Japanese soy1-2 tbsp sesame oil2 teaspoons sugar1tbsp grounded coriander seedblack pepper, freshly ground1 carrots2 cloves of garlic5 cm piece of ginger1 egg1 dl sesame seedsneutral rapeseed oil, to fry inNoodle salad & Dressing1 packet of glass noodles2 carrots1/2 cucumber 2-3 tablespoons fish sauceJuice from a half lime1 pinch of sugar or 1tsp of honeyHalf a chilli (can be replaced by 2 teaspoons of chilli powder)1 clove of garlic (equivalent amount) Boil a saucepan with water, remove from heat and place in lentils for 10 minutes. Let drain well in a colander.Cook the glass noodles as per the instructions on the package. Let the noodles cool under cold water, make sure they don't stick together. Pour lentils with potato flour, sunflower & pumpkin seeds, soy, sesame oil, sugar, pepper into a food processor add grated carrots, garlic, ginger, crack the egg and mix to a grainy batter, it should definitely not be smooth. Taste-off with more soy.Let the mixture cosy while you make the dressing for the nuddles.Mix fish sauce, lime juice, sugar (or honey), chilli and garlic together in a small bowl. Use a mandoline to grate the carrot and cucumber mix together with the cooked bur cooled noodles and add the sauce. Back to the lentil paddies - Mold into small steaks. Turn in sesame seeds. Fry generously with oil until golden and crispy, this takes about 3-4 minutes per side.Let drain on grill.If you are a coriander lover, you can dress the dish up with freshly chopped coriander leaves. Happy eating!!X Bea