JELLY NOODLES
INGREDIENTS
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1 box Passion Gelée
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1 bag mung bean glass noodles
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1 heirloom carrot
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1 Persian cucumber
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Sprouts & herbs
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2 tbsp sesame oil
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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.
Passion Gelée
4 servings per box
Passion Gelée
4 servings per box
Square Mould
7 fluid oz fill
Square Mould
7 fluid oz fill