Amber Houbara
- Jun 4, 2019
- 2 min read

Unicorn Noodles

Updated: Jun 9, 2019

Music - Balkan Beat Box

What I absolutely love about rice noodles - is that it's so clean and light and not as heavy as pasta. More then that it's a great substitute for gluten free intolerant or just if you feel like wheat is not the best for your digestive system.

This time, I chose to use a very magical flower and super food called - Butterfly Pea Flower. This is a blue flower, That contains a lot of medicinal properties these include hair strength and eye sight (you can read more about it's properties on this superfood guide).

Ancient cultures have been using this flower for centuries in order to colour their clothing, craft and food.

The magic about this flower is that when it comes in touch with acid, it becomes purple - pink.

and therefore - here is a recipe for Unicorn Noodles!

So pick your butterfly pea flower powder or any other of your favourite superfoods from the list in the full guide of "COLOURING YOUR FOOD WITH SUPERFOODS" and lets begin!

INGREDIENTS

200 gram Rice Noodles
1 litre water
3 sesame oil drops (optional)
500 gram of your favourite vegetables for a stir-not-fried veg (I chose broccoli, zucchini, snow pea, sprouts, oyster mushrooms, greens etc)
your favourite raw vegetables (I chose red cabbage, yellow zucchini)
10-12 beetroot falafel patties (3 per person, you can easily change it with a different protein/ semi protein or any other ingredient of your choice)

For the colouring -

1 tbsp of butterfly pea flower powder (or more if you want to create a darker colour)
1 lime

For the sauce -

1/4 cup tahini
2 tbsp lemon juice
2 tbsp water
1 tbspoon soy
1/2 cm fresh ginger piece
1/2 tsp garlic powder or 1 garlic clove
1/2 - 1 tsp chili powder

INSTRUCTIONS

Making the sauce -

pulse all the ingredients in a blender (you can double the ingredients if you would like more sauce)

Making the vegetables -

Slice the raw vegetables and set aside

heat up a good big non stick pan, when it’s piping hot throw any onions / garlic if you would like to use, wait for 1 minute and them add 1 tsp apple cider vinegar and keep stirring until golden brown. Then add any vegetable you chose by its cooking order.

In the meantime, bring enough water along with the butterfly pea flower powder to boil in a big pot, lower the flame and add the rice noodles, cook according to package instructions (usually about 2-3 minutes).

once its ready, strain (you can add 2-3 drops of sesame oil for taste and to keep the noodles separated) and put in a bowl along with your favourite stir-not-fry veggies, raw veggies, and 3 beetroot falafel patties.

squeeze lime on top of the noodles to give them the unicorn effect, and stir very lightly with a fork (not to mix it all)

Drizzle the sauce on top, and enjoy!