Introduction: Transport your tastebuds with the enchanting hues and vibrant flavors of our Magic Cellophane Noodle Bowls! Featuring the unique appeal of butterfly pea flowers, this dish not only pleases the palate but also delights the eyes with its color-changing noodles. Perfect for a light dinner or a creative lunch, this recipe marries the simplicity of ingredients with the complexity of flavors.
Ingredients:
- For the Noodles:
- 1/3 cup dried butterfly pea flowers
- 1 bundle mung bean noodles (about 80 grams)
- 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 (adjust to taste)
- For Sautéed Tofu:
- 8 ounces extra firm tofu, well-drained and cubed
- 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:
- Prepare the Noodles:
- In a small saucepan, add water to cover the noodles by about 1 inch. Include the butterfly pea flowers and bring to a simmer. Reduce heat, cover, and let simmer for 10 minutes until the water turns a rich cobalt blue.
- Place noodles in a heat-proof bowl, pour the blue boiling water over them, and let sit for 7 minutes. Return to medium heat and boil for an additional 30 to 60 seconds until noodles are clear.
- Drain and set aside.
- Make the Sauce:
- Combine water, lime juice, sugar, garlic, chili, and fish sauce in a bowl. Whisk thoroughly and set aside or refrigerate.
- Cook the Tofu:
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, and sesame oil.
- Heat vegetable oil in a skillet over medium-high heat, add tofu, and cook until starting to brown, about 3 minutes per side.
- Add the prepared sauce to the tofu and simmer until thickened.
- Assemble the Bowls:
- Divide the noodles among bowls. Drizzle with sauce, allowing some noodles to change from blue to pink.
- Top with sautéed tofu, radish slices, shaved carrot, cilantro, fried shallots, and chopped peanuts.
Serve: Enjoy these Magic Cellophane Noodle Bowls at room temperature for a full experience of flavor and color transformation!
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Calories: 350 per serving
- Servings: 2
This visually striking and deliciously complex dish is perfect for anyone looking to impress with minimal effort. The magic of color change coupled with the fresh, crisp textures make it not just a meal, but an experience. Enjoy crafting this delightful dish that promises to be as fun to make as it is to eat!
Magic Cellophane Noodle Bowls
- Total Time: 35 minutes
- Yield: 2 1x
Description
Dive into a world of vibrant colors and flavors with the Magic Cellophane Noodle Bowls. These bowls feature a delightful mix of sautéed tofu, fresh veggies, and mung bean noodles that transform from a deep blue to a lively pink when dressed with a tangy homemade sauce. It’s not only a treat for the palate but also a visual spectacle that promises to elevate any meal to an extraordinary experience.
Whether you’re looking to impress guests or just treat yourself to a colorful and healthy meal, these Magic Cellophane Noodle Bowls are perfect. They combine the comforting texture of glass noodles with the exciting color change from the natural butterfly pea flowers, making every bite both delicious and memorable.
Ingredients
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 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 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 sautéeing
To Assemble:
2 radishes, thinly sliced
1 carrot, shaved
Chopped fresh cilantro
Fried shallots
Chopped peanuts
Instructions
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. Reduce heat to low, cover, and let simmer for 10 minutes until the water is a rich cobalt blue.
Place noodles in a heat-proof bowl, pour over the blue boiling water, and let sit for 7 minutes. 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).
Drain noodles and set aside.
For the sauce, combine water, lime juice, sugar, garlic, chili, and fish sauce in a bowl. Whisk well and set aside or refrigerate.
For tofu, whisk together soy sauce, brown sugar, rice vinegar, and sesame oil. In a skillet over medium-high heat, add vegetable oil, then tofu. Cook until starting to brown, about 3 minutes per side. Add sauce and simmer until thickened.
To assemble, divide noodles among bowls. Drizzle with sauce, allowing some noodles to change from blue to pink. Top with tofu, radish, carrot, cilantro, shallots, and peanuts. Serve at room temperature.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350 kcal