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