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Magic Cellophane Noodle Bowls

Magic Cellophane Noodle Bowls: A Vibrant Vegan Delight

Experience the joy of Magic Cellophane Noodle Bowls, a vibrant vegan dish that combines refreshing ingredients and stunning visuals.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vietnamese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 100 grams Mung Bean Noodles Substitution Note: Regular rice noodles can be used if needed.
  • 20 grams Butterfly Pea Flowers Substitution Note: If unavailable, red cabbage is a great alternative.
For the Sauce
  • 2 tablespoons Lime Juice Substitution Note: Lemon juice can serve as a suitable swap.
  • 1 tablespoon Fish Sauce Substitution Note: Use soy sauce for a vegan-friendly option.
  • 1 teaspoon Sugar Substitution Note: Maple syrup or agave make great alternative sweeteners.
  • 2 cloves Fresh Garlic Substitution Note: Garlic powder may be used if necessary.
  • 1 number Chili Substitution Note: Red pepper flakes may be used instead.
For the Toppings
  • 200 grams Tofu Substitution Note: Tempeh can be swapped for a nuttier profile.
  • 1 number Carrot Substitution Note: Use other crunchy veggies like bell peppers.
  • 2 number Radish Feel free to use other crunchy veggies.
  • 50 grams Fried Shallots Substitution Note: Crushed toasted nuts can work for a similar texture.
  • 1 bunch Fresh Cilantro Substitution Note: Basil can provide a lovely herbal note.

Equipment

  • Skillet
  • Medium Bowl
  • Serving bowls

Method
 

Preparation Steps
  1. Begin by cooking the mung bean noodles according to the package instructions, usually around 6-8 minutes in boiling water until al dente. Drain and steep the noodles in brewed butterfly pea tea for 15-20 minutes.
  2. In a medium bowl, combine the lime juice, fish sauce, sugar, minced garlic, and sliced chili. Whisk until the sugar is dissolved and set aside.
  3. Heat a splash of oil in a skillet over medium heat. Add the diced tofu and sauté for around 8-10 minutes until golden brown. Remove and let it rest.
  4. In serving bowls, layer the blue noodles, top with sautéed tofu, carrot, radish, and sprinkle fried shallots. Garnish with cilantro.
  5. Drizzle the sauce over the bowls and mix gently to ensure every bite is infused with flavor.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 600mgPotassium: 300mgFiber: 5gSugar: 4gVitamin A: 3000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 3 days. Best served fresh. Noodles and tofu can be frozen separately for up to 2 months.

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