Hibiscus Noodles are delicately fragrant rice noodles that look beautiful and are easy to make. I love the gorgeous magenta color and I swear I could eat these every day.
Hibiscus Noodles are Beautiful and Delicious!
I can’t wait until the kitchen in the new house is finished just so I can make these and have a hibiscus noodle dinner party. Check out the video!
As pretty as these are, they only take a few minutes longer to make than regular rice noodles. They’re seriously easy and simple to make.
Start by bringing a pot of water to a boil. Turn off the heat and add some dried hibiscus petals. The dried petals will give the strongest color and most fragrant flavor but some regular hibiscus tea bags can be used as well. Let steep for about 5 minutes and then scoop out the petals. These are totally edible, by the way, and can be added back to the noodles or used in a salad. They’re tart, flowery, and chewy.
The more hibiscus flowers added the stronger the color and flavor will be. Adjust both how you like by using more or less hibiscus.
Add the rice noodles to the hot water and let soak for about 10 minutes. Then, because we’re not going to cook these any further (like in a stir fry, for example), turn the heat on again and bring the pot just to a near boil. It only takes a few minutes and finishes softening the noodles nicely.
Once softened, just remove the noodles and use however you like. It’s that simple.
I added a sauce of tahini, maple syrup, and soy sauce along with sesame seeds, chives, and some delicately fried tofu.
Hibiscus Noodles
Hibiscus Noodles are delicately fragrant rice noodles that look beautiful and are easy to make. I love the gorgeous magenta color and I swear I could eat these every day.
Ingredients
Hibiscus Noodles
- water
- 1/3 cup dried hibiscus flowers
- 14 oz rice noodles
Maple Tahini Sauce
- 1/4 cup tahini
- 1/4 cup maple syrup
- 3 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1/2 teaspoon crushed red pepper flakes
Additions
- 2 tablespoons dried chives
- 2 tablespoons sesame seeds
Fried Tofu
- 1/4 cup corn starch
- 12 oz tofu cut into cubes
Instructions
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Bring a large pot of water to boil over medium-high heat. Once boiling, turn off the heat and add the dried hibiscus flowers. Four or five hibiscus tea bags can be substituted if the dried flowers are unavailable.
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Let the dried hibiscus flowers steep for about 5 minutes until a dark, ruby red color develops.
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Scoop out the hibiscus flower petals or tea bags and put the rice noodles in the hibiscus water/tea.
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Let the noodles soak for about 10 minutes. To finish softening them up, turn the heat back on and heat to just below boiling for a minute or two and then remove the pot from the heat. The noodles should be very tender.
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Now, simply use the noodles however you like. They'll be a beautiful magenta color and delicately flavored with the tart, floral taste of the hibiscus.
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If you use the maple tahini sauce, simply stir together the ingredients until well mixed and pour over the noodles, and toss to coat.
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Additions like sesame seeds and fresh or dried chives are tasty or use what you like.
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Fried tofu goes with this really well. Just cut a block of tofu into bite-sized squares and dredge in cor starch. Fry in oil for a few minutes on each side or bake in the oven at 350 degrees F for about 20 minutes.
XO Lisa
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Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.