JELLY NOODLES

INGREDIENTS

• 1 box Passion Gelée

• 1 bag mung bean glass noodles 

• 1 heirloom carrot 

• 1 Persian cucumber 

• Sprouts & herbs 

• 2 tbsp sesame oil 

• Salt to taste

INSTRUCTIONS

Whisk one box of Passion Gelée into 6 oz hot water, pour into a square mould, and set in the fridge for two hours. Cook mung bean noodles as instructed on the box. Julienne the carrot and cucumber. Once the Gelée has set, demould and cut into strips that resemble your slices of veg. Fold the Gelée, carrot, and cucumber into your cooked noodles, and dress with sesame oil and salt to taste. Garnish with sprouts and herbs.