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.

INGREDIENTS

• 1 Cup purple cabbage
• Rice noodles
• Lemon

METHOD

1. 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.
2. 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.
3. 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.

Unicorn noodles served with steamed broccoli and butternut, cucumber ribbons, spiralized beetroot, kale, sesame seeds and soy sauce, with a squeeze of lime.