Magic Dumpling Bowl

Serving Size 2

Prep Time 10 mins

Cook Time 10 mins

Difficulty Easy

Ingredients

Inspired by: Love and Olive Oil, The Indigo Kitchen  

For the magic noodles:  

  • 1 bundle glass noodles 

For the colorful tahini dressing:  

  • 90 ml tahini 
  • 1 tsp agave 
  • 1/4 tsp garlic powder 
  • 1 tbsp lemon juice 
  • 2 tbsp nutritional yeast 
  • 1/2 tsp chili flakes 
  • 100 ml water 
  • 1 tsp blue spirulina 
  • 1 tsp acai powder 
  • 1 tsp green spirulina 

For the bowl toppings:  

  • 1 package Nasoya Thai Basil Dumplings  
  • Carrots, spiralized 
  • Watermelon radish, thinly sliced  
  • Sugar snap peas, halved  
  • Button mushrooms, sauteed whole  
  • Mini bell peppers, sliced  
  • Purple cauliflower, steamed  
  • Thai basil to garnish  
  • Crispy shallots to garnish 

Preparation

  1. Pan fry the Nasoya dumplings according to package instructions.
  2. To make the noodles, 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.
  3. 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.
  4. To make the tahini dressing, Mix all the ingredients except from the water in a bowl. Add the warm water and mix it well. Once happy with the consistency, separate into three bowls and dye each one with the blue spirulina, green spirulina, and the acai powder to create the vibrant colors.
  5. Assemble your bowl and enjoy!

Share this Recipe