13 Aug Unicorn Rice Noodles
This Unicorn Rice Noodles was made by Amy van der Merwe of AnEarthenLife.com.
It has been a crazy, busy and beautiful few months opening The Kindred Kitchen and now we are sitting at 2 weeks open and are so grateful to every person who has come in and had some of our food.
I am also 14 weeks pregnant and have been noticing all the little kiddies around and would love for mine to enjoy their vegetables as I don’t keep anything else in the house. So rice noodles that are purple and turn pink with a little lemon squeezed over it just seems like a great way to get kids to eat all the weird and wonderful things I like to cook.
- 1 Cup purple cabbage
- Rice noodles
- Bring a pot of water to the boil with your purple cabbage in the water – I use the outer leaves that don’t look so great and the core, the combo colours the water really nice and purple.
- Place your noodles in the boiling purple water and let them cook for 3 minutes – taste one to see that it isn’t still crunchy, if soft then drain and rinse with cold water to stop from cooking further.
- Place the noodles in a bowl and serve with a half lemon – for pageantry when serving, either allow guests to squeeze the lemon themselves or do it for them – squeezing lemon over the noodles will cause them to change colour to a beautiful pink! Unicorn noodles!
Notes: I served mine with steamed broccoli and butternut, cucumber ribbons, spiralized beetroot, kale, sesame seeds, soy sauce and a squeeze of lime.