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SURPRISE MOULD WITH FIRST PURCHASE

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SURPRISE MOULD WITH FIRST PURCHASE

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SURPRISE MOULD WITH FIRST PURCHASE

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SURPRISE MOULD WITH FIRST PURCHASE

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SURPRISE MOULD WITH FIRST PURCHASE

*

SURPRISE MOULD WITH FIRST PURCHASE

*

SURPRISE MOULD WITH FIRST PURCHASE

*

SURPRISE MOULD WITH FIRST PURCHASE

*

SURPRISE MOULD WITH FIRST PURCHASE

*

SURPRISE MOULD WITH FIRST PURCHASE

*

SURPRISE MOULD WITH FIRST PURCHASE

*

SURPRISE MOULD WITH FIRST PURCHASE

*

SURPRISE MOULD WITH FIRST PURCHASE

*

SURPRISE MOULD WITH FIRST PURCHASE

*

SURPRISE MOULD WITH FIRST PURCHASE

*

SURPRISE MOULD WITH FIRST PURCHASE

*

SURPRISE MOULD WITH FIRST PURCHASE

*

SURPRISE MOULD WITH FIRST PURCHASE

*

SURPRISE MOULD WITH FIRST PURCHASE

*

SURPRISE MOULD WITH FIRST PURCHASE

*

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For the table

JELLY NOODLES

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.

Passion Gelée

Passion Gelée

4 servings per box

3 Pack
6 Pack

Added to Cart!

Square Mould

Square Mould

7 fluid oz fill

Added to Cart!

Close up of glistening Passion Geleé in bundt form