Cellophane Noodle Bowls

Cellophane Noodle Bowls

Welcome back to the blog! Today, I’m excited to share a vibrant and flavorful recipe that is perfect for a refreshing meal. These Cellophane Noodle Bowls are not only visually stunning but also packed with delicious ingredients that will tantalize your taste buds. Let’s dive into this delightful dish!

Ingredients:

For the Noodles:

• 1/3 cup dried butterfly pea flowers
• 1 bundle (about 2 servings worth, or 80 grams) mung bean noodles (also called cellophane or glass noodles)

For the Sauce:

• 1/4 cup water
• 3 tablespoons lime juice
• 2 tablespoons granulated sugar
• 1 garlic clove, finely minced
• 1 Thai chili, thinly sliced
• 1 teaspoon fish sauce (or more to taste)

For the Sautéed Tofu:

• 8 ounces extra firm tofu, drained well and cut into 1/2-inch cubes
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Vegetable oil, for sautéing

To Assemble:

• 2 radishes, thinly sliced
• 1 carrot, shaved
• Chopped fresh cilantro
• Fried shallots
• Chopped peanuts

Directions:

Preparing the Noodles:

1. In a small saucepan, add enough water to cover the noodles by about 1 inch. Add the butterfly pea flowers and bring to a simmer.
2. Reduce heat to low, cover, and let simmer for 10 minutes until the water is a rich cobalt blue.
3. Place the noodles in a heat-proof bowl, pour over the blue boiling water, and let sit for 7 minutes.
4. Return to medium heat and boil for 30 to 60 seconds more, or until noodles are clear (follow the noodle package instructions but use the blue water).
5. Drain the noodles and set aside.

Making the Sauce:

1. In a bowl, combine water, lime juice, sugar, garlic, chili, and fish sauce.
2. Whisk well and set aside or refrigerate until ready to use.

Sautéing the Tofu:

1. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, and sesame oil.
2. In a skillet over medium-high heat, add vegetable oil and then the tofu cubes.
3. Cook until the tofu starts to brown, about 3 minutes per side.
4. Add the sauce mixture and simmer until thickened.

Assembling the Bowls:

1. Divide the noodles among bowls and drizzle with the prepared sauce, allowing some noodles to change from blue to pink.
2. Top each bowl with sautéed tofu, thinly sliced radishes, shaved carrot, chopped fresh cilantro, fried shallots, and chopped peanuts.
3. Serve at room temperature and enjoy!

Nutritional Information:

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Calories: 350 kcal
• Servings: 2

These Cellophane Noodle Bowls are a feast for both the eyes and the palate. The magic of butterfly pea flowers creates a striking blue hue in the noodles, which transforms into a beautiful pink when drizzled with the lime-infused sauce. Combined with the savory tofu and fresh, crunchy vegetables, this dish is a perfect balance of flavors and textures.

Enjoy this refreshing and healthy meal, and don’t forget to share your creations with us on social media! Happy cooking!

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