Ingredients

The following ingredients have 3 Servings
  • 1 bundle (about 2 servings worth, or 80 grams) mung bean noodles (also called cellophane or glass noodles)
  • 1/4 cup water
  • 3 tablespoons lime juice
  • 2 tablespoons granulated sugar
  • 1 garlic clove, finely minced
  • 1 thai chili, thinly sliced
  • 1 teaspoon fish sauce (or more to taste)
  • 8 ounces extra firm tofu, drained well and cut into 1/2-inch cubes
  • 1 tablespoon soy sauace
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • vegetable oil, for sautéeing
  • 2 radishes, thinly sliced
  • 1 carrot, shaved
  • chopped fresh cilantro
  • fried shallots
  • chopped peanuts

Instruction

  • Fill a small saucepan part way full with water (you only need enough water to cover the noodles by 1 inch or so. Too much water and the color will be diluted). 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 (cooking times might vary depending on the specific brand of noodles you buy – I’d recommend following the instructions on your noodle package, just with the blue water, to ensure your noodles are properly cooked!)Drain noodles and set aside.For sauce, combine water, lime juice, sugar, garlic, chili and fish sauce in a small bowl. Whisk well to combine. Set aside or refrigerate until ready to use (sauce can be made ahead of time as needed).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 – for an extra cool effect, toss half the noodles with sauce to turn them pink, then mix them in with the still blue noodles). Top each bowl with tofu along with radish, carrot, fresh cilantro, and a sprinkle of fried shallots and peanuts. Serve at room temperature.