SERVES: 8 TIME: 1 hour 15 mins
Niji in Japanese stands for ‘rainbow’ and there is a good reason we named the noodles that because they are colour changing – yes you read that correctly! Our noodles turn from a lovely purple to neon pink right in front of our guest’s eyes, and all coloured completely naturally.
- First roughly chop and boil your cabbage in water for 30 mins, a big pan two thirds full; the water should become a dark purple.
- When ready, remove the cabbage and cook your noodles, according to the package details in the purple water and voila! Purple noodles.
When a lime is squeezed over the noodles they change from purple to pink! We served ours with sweet spicy sesame tofu and Asian mushrooms and veg.
- Start by making the sauce by chucking together the garlic powder, sweet soy sauce, ginger powder, sesame oil, sesame seeds and if using the extra spice, chilli into a bowl and mix. We made ours a few hours ahead to allow time for the flavours to infuse and just popped it into the fridge.
- Drain the tofu and cut it into 16 equal pieces (half lengthways and then half again to create quarters).
- Add a splash of oil to a frying pan and warm it up over a medium heat, once hot add the tofu. Keep cooking and flipping until both sides are beginning to turn golden brown and crisp.
- Once both sides are a beautiful crisp golden brown, pull the tofu out, drain the excess oil and return the cooked tofu to the pan. Turn down the heat to a nice low setting and chuck in the sauce – all of it, don’t be shy. Cook for 3 minutes, or until the tofu has become covered in the sticky sweet sauce.
For the salad and veg bowl that held the noodles we used little gem lettuce, pak choi, asian mushrooms and edamame beans.
- We fried the mushrooms and pak choi beforehand for a few minutes in some oil – make sure that they still have a bite to them when you serve them so don’t over do it.
- We placed all of this in a large sharing bowl. Lettuce and Pak Choi lined the bowl, we then layered up the noodles, sweet and sticky tofu, mushrooms and edamame before sprinkling sesame seeds and topping with lime and chilli slices.
- Remember to squeeze the lime over the noodles in front of your guests, we presented the bowl with serving tongs and everyone just got stuck in.