Unicorn Noodles | Blue Pea Noodles (glass noodles + vermicelli)

One of my favourite ingredients ever are butterfly blue pea flowers! I’ve used it plenty on this blog as a natural colouring agent (that’s FULL of antioxidants), such as Nasi Lemak , ondeh ondeh and even in bread! It’s ridiculous that I’ve never thought of colouring noodles… until now! These Blue Pea Noodles or as I’d prefer to call them Unicorn Noodles are straight out of a fairytale!

These Unicorn Noodles are not just a feast for the eyes but a versatile, easy-to-make recipe that adds a fun touch to any meal.

Infused with the natural blue hue of butterfly pea flowers, these noodles will leave your guests enchanted. Whether you’re making this for a fun family meal or a social media-worthy dish, it’s guaranteed to impress!

Why You’ll Love This Recipe

• Whimsical and Fun: Perfect for parties, kids’ meals, or anyone who loves a bit of magic on their plate.
• Natural Coloring: Made using butterfly pea flowers, a natural and edible ingredient.
• Quick and Simple: Minimal ingredients and steps make this a breeze to prepare.
• Versatile: These noodles work as a stunning base for salads, stir-fries, soups, or even on their own.
• Interactive: Drizzle over some delicious Nuoc Cham, or a squeeze of lime juice and watch the noodles transform from blue to purple—an instant crowd-pleaser!

Key Ingredients

1. Butterfly Pea Flowers

Butterfly pea flowers are vibrant blue flowers commonly used in Southeast Asian cooking and drinks.

They are beloved for their natural dyeing ability and are caffeine-free. Not only do they provide a stunning blue colour, but they are also rich in antioxidants.

Where to find them?

I can find them easily in Singapore, but if you’re not from this side of Southeast Asia, purchase dried butterfly pea flowers in Asian stores, or in health food shops. Your best bet however, will be online!

These are some options:

• Blue Tea – Butterfly Pea Flower Tea
• Thai Butterfly Blue Pea Flowers

And yes – They will tend to be labelled as ‘teas’! Check the ingredient label to be sure, there should only be one ingredient: dried butterfly blue pea flower (such as the options above).

Bonus Tip: Butterfly pea flowers are pH-sensitive, which is why they change colour when you add acidic ingredients like lime juice.

2. Best Noodles to Use

The main key feature of the type of noodles to use would be: absorbency! If they can cook with just boiling water, that makes them perfect.

With that in mind, these are the two best options:

• Glass Noodles: These translucent noodles, made from mung bean or sweet potato starch, absorb colour beautifully and maintain a chewy texture.

• Vermicelli: Thin rice noodles also work well, though they’ll be slightly less translucent. The blue will not be as bright as the glass noodles due to the opaque white base.

Avoid wheat-based noodles as they won’t absorb the blue color as effectively.

NOTE: If you need to colour a large amount of noodles, you may need to cook the noodles first. Then add the noodles to cooled blue water, occasionally stirring to redistribute the noodles. Let it soak for 30 minutes, or until the noodles have absorbed the colour.

Key Steps to Making Unicorn Noodles

1. Prepare the Blue Water

• Give dried butterfly blue pea flowers a quick rinse.

• Add the butterfly pea flowers to a bowl and pour in the boiling water. Stir gently.

2. Soak the Noodles

• Immediately add the glass noodles or vermicelli to the bowl. ensuring they are fully submerged.

• Occasionally wiggle the noodles to ensure even soaking, and to submerge in the blue water, especially if you have used a small amount of liquid.

• Let the noodles soak for 10 minutes or until they absorb the colour and become soft.

3. Drain and Rinse

• Once the noodles have achieved the desired colour, drain the noodles.

• Make sure to remove any blue pea flowers stuck to the noodles.

Optional: Give them a quick rinse under cold water to remove extra bits of flowers.

4. Serve

• Use the noodles immediately in your dish of choice, or store them!

• To make them change colours, drizzle over Nuoc Cham sauce. Lime, lemon, or anything else acidic will work too.

How to Serve Unicorn Noodles

With Nuoc Cham Sauce

Pair the noodles with this flavorful Vietnamese dipping sauce. Its tangy, acidic qualities not only complement the noodles but also transform their color, enhancing the magical ‘unicorn’ effect.

Alternatively, serve lime wedges on the side so diners can squeeze them over the noodles and watch the colour change.

As a Base

My favourite way to serve blue pea noodles are as a base for my stir fries! Instead of serving my stir fries over rice, I serve them over noodles. These are my current favourites:

• Lemongrass Beef Stir Fry : This is what I served the blue pea noodles with in this recipe!

• Vietnamese Lemongrass Chicken

• Mongolian Beef

• Cashew Chicken Stir Fry

Other Ways

• As a Salad Base: Use the noodles as a colourful foundation for protein-rich salads.

• In Soups: Add these noodles to broths for a magical twist. Give the noodles a quick rinse before adding the soup to prevent any colour leeching into the broth.

• On Their Own: Drizzle with a simple sauce like soy sauce or sesame oil and garnish with fresh herbs or sesame seeds.

Tips and Tricks

• Steeping Time: The longer the butterfly pea flowers steep, the deeper the blue colour.

• Even Colouring: Stir the noodles occasionally while they soak to ensure an even color.

• Acidity Hack: Want purply-pink unicorn noodles? Add a touch of lemon or lime juice to the soaking water.

Storing and Reheating Instructions

Storing

• Store the cooked, coloured noodles in an airtight container in the fridge for up to 3 days.

• Keep them plain; add sauces or toppings just before serving to maintain freshness.

Reheating

• Reheat gently in the microwave or by briefly blanching in hot water to avoid overcooking.

• If serving cold (e.g., in a salad), there’s no need to reheat—just toss with your favourite dressing!

More Recipes Like This

• Quick and Easy Japchae
• Vermicelli Instant Noodle Bowls
• Yum Woon Sen | Thai Glass Noodle Salad
• Fried Vermicelli | Bee Hoon Putih