Description
Cellophane Noodle Bowls combine delicate glass noodles with savory Vietnamese-inspired flavors, creating a light yet satisfying meal. Fresh herbs, tender proteins, and zesty dressing meld together for a refreshing culinary experience you’ll crave again and again.
Ingredients
Scale
Protein and Noodles:
- 8 ounces (226 grams) extra firm tofu, drained well and cut into ½-inch cubes
- 80 grams (2.8 ounces) mung bean noodles
- 1 teaspoon fish sauce (or more to taste)
Vegetables and Garnishes:
- 2 radishes, thinly sliced
- 1 carrot, shaved
- Chopped fresh cilantro
- Fried shallots
- Chopped peanuts
Liquids, Spices, and Sweeteners:
- ⅓ cup (79 milliliters) dried butterfly pea flowers
- ¼ cup (60 milliliters) water
- 3 tablespoons lime juice
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 garlic clove, finely minced
- 1 Thai chili, thinly sliced
- Vegetable oil for sautéeing
Instructions
- Infuse butterfly pea flowers in a small saucepan with water, covering the noodles by approximately 1 inch (2.5 centimeters), and gently bring to a gentle simmer until a rich cobalt blue liquid emerges.
- Reduce heat, cover the saucepan, and allow the liquid to steep for 10 minutes, developing a deep blue hue.
- Transfer cellophane noodles into a heat-resistant bowl and carefully pour the azure liquid over them, letting the noodles absorb the color for 7 minutes.
- Return the noodles to medium heat, boiling for 30 to 60 seconds until they transform into a translucent state, following package instructions with the blue-tinted water.
- Meticulously drain the cooked noodles and set them aside for subsequent preparation.
- Create a zesty sauce by whisking together water, freshly squeezed lime juice, granulated sugar, minced garlic, thinly sliced chili pepper, and premium fish sauce in a separate mixing bowl.
- Prepare a marinade for the tofu by combining soy sauce, dark brown sugar, rice vinegar, and toasted sesame oil, thoroughly blending the ingredients.
- Heat vegetable oil in a skillet over medium-high temperature, then introduce diced tofu pieces, searing each side until a golden-brown crust develops, approximately 3 minutes per side.
- Once the tofu achieves a crispy exterior, pour the prepared marinade into the skillet, allowing the flavors to meld and the sauce to reduce slightly.
- Artfully distribute the blue-tinted noodles among serving vessels, generously drizzling the sauce to create a captivating color transformation from blue to pink.
- Arrange the sautéed tofu atop the noodles, garnishing with thinly sliced radishes, julienned carrots, fresh cilantro leaves, delicate shallot rings, and crushed roasted peanuts.
- Present the dish at ambient temperature, ensuring a harmonious blend of flavors and textures for an exceptional culinary experience.
Notes
- Dive into a culinary adventure with butterfly pea flowers transforming ordinary noodles into a mesmerizing blue canvas.
- Carefully soak cellophane noodles in the vibrant blue water, watching them become translucent and magical.
- Craft a zesty sauce blending lime, garlic, and chili peppers that adds a tangy punch to every bite.
- Sizzle tofu in a skillet, creating golden-brown edges that crisp up perfectly with a sweet and savory marinade.
- Layer your bowl with blue-tinted noodles, crowned with tender tofu, crunchy vegetables, and a sprinkle of fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 2
- Calories: 350 kcal
- Sugar: 9 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 0 mg