Magic Cellophane Noodle Bowls
The ultimate comfort food, Magic Cellophane Noodle Bowls offer a vibrant, flavorful experience that’s perfect for any occasion. These easy weeknight bowls blend colorful veggies and crispy tofu for a deliciously satisfying dish. Whip up this delightful recipe tonight!
Equipment
- Skillet
- Frying Pan
- Whisk
- Large Pot
- Saucepan
- Chef's Knife
- Mixing Bowl
Ingredients
- 1/3 cup dried butterfly pea flowers
- 1 bundle (about 80 grams) mung bean noodles
- 1/4 cup water
- 3 tablespoons lime juice
- 2 tablespoons granulated sugar
- 1 garlic clove
- 1 thai chili
- 1 teaspoon fish sauce
- 8 ounces extra firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- vegetable oil vegetable oil
- 2 radishes
- 1 carrot
- chopped fresh cilantro chopped fresh cilantro
- fried shallots fried shallots
- chopped peanuts chopped peanuts
Instructions
- Fill a small saucepan part way full with water. Add butterfly pea flowers and bring to a simmer. Reduce heat to low, cover and simmer for 10 minutes or until the water is rich cobalt blue.
- Place noodles in a heat-proof bowl. Pour over boiling water and let sit for 7 minutes. Return to saucepan over medium heat and boil for 30 to 60 seconds more or until noodles are cooked through and completely clear in color.
- Drain noodles and set aside.
- For sauce, combine water, lime juice, sugar, garlic, chili and fish sauce in a bowl. Whisk well to combine.
- To prepare tofu, whisk together soy sauce, brown sugar, rice vinegar and sesame oil.
- Heat a large nonstick skillet or wok over medium-high heat. Add vegetable oil until hot and shimmering. Add tofu cubes. Cook until cubes are just starting to brown, about 3 minutes, then flip and cook for a few minutes more.
- Add sauce and bring to a simmer until slightly thickened and syrupy.
- To assemble, divide noodles among serving bowls. Drizzle with sauce (the color of the noodles will change from blue to pink). Top each bowl with tofu, along with radish, carrot, fresh cilantro, and a sprinkle of fried shallots and peanuts.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: It's best not to freeze this dish, as the noodles and vegetables can become mushy once thawed.
- Flavor Variations: Experiment with different vegetables like bell peppers or snap peas for added crunch.
- Protein Options: If you want to switch up the protein, consider using tempeh or seitan for a different taste.
- Serving Suggestions: Pair with a side salad or steamed greens to complete your meal.