Ready In: 35 Minutes
Colourful food makes me happy as do simple recipes that call for conversation. In this quick-to-prepare dish, butterfly pea flowers add the most beautiful dash of colour to glass noodles.
The addition of acid from the vinegar will turn the butterfly pea in the noodles from blue to purple, giving this dish a fun magical element.
This is a simple noodle dish that can be used as a side dish. Alternatively, feel free to add tofu, shrimp or chicken slices and veggies like shitake mushrooms, snow peas, or, yellow peppers, and carrots to turn the dish into a meal.
I like to choose ingredients that complement the beautiful colour display. (Adapted from a recipe in “Feasting on Flowers”.)
- 2 servings (approx 8 ounces) dried sweet mung bean vermicelli
- 1 tsp butterfly pea flower powder or ¼ cup dried flowers
- 2 Tbsp toasted sesame oil
- 2 Tbsp rice vinegar
- 1 tsp mirin or honey
- ¼ tsp wasabi
- 1 tsp toasted sesame seeds
- Light soy sauce (optional and to taste drizzled over)
- Edible flowers or herbs for garnish (garlic flowers and blue and purple-toned edible petals as pictured)
Additional protein of choice & veggies (optional)
1. Soak the noodles
Place the vermicelli in a bowl and cover it with boiling water and butterfly pea flowers or powder. Allow to soak until noodles are completely soft and are a deep blue colour.
2. Mix the ingredients
In a separate bowl whisk together sesame oil, rice vinegar, honey, and wasabi. Taste and adjust flavours as needed.
3. Colour the noodles
Drain noodles and add to the bowl with dressing and mix. Noodles will turn from blue to purple reacting to the acid from the vinegar.
Plate and sprinkle with sesame seeds, and a light drizzle of light soy sauce (be careful with the soy sauce as it will darken the lovely purple hue).
- If you want to serve the noodles hot, stir fry for a few minutes.
- Add any additional ingredients desired and garnish with edible flowers or herbs. Garlic blossoms add a lovely garlicky taste to the dish.
Lauren Lulu Taylor is the co-founder of the award-winning Artisan Food Company, Secret Kiwi Kitchen. With a passion for all things natural and delicious, the company specialises in selling premium baking mixes and dried edible flowers.
Lulu has also co-authored the cookbook “Real Thai Cooking” and authored her own book on the culinary versatility of edible flowers, titled “Feasting on Flowers”.
With a diverse background as an American Kiwi of European and Asian ancestry, Lulu appreciates cultural diversity and believes in the power of food to connect people from all backgrounds.
Lulu’s love for cooking and creating delicious food products stems from a personal journey. Growing up with a mother who battled cancer, Lulu experienced first hand the importance of using the best, chemical-free ingredients in food prepared at home. This experience ignited her passion for natural foods and a commitment to promoting well-being and connection through her culinary endeavours.
You can also follow Lauren by visiting LaurenLuluTaylor.