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.
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.
Let the dried hibiscus flowers steep for about 5 minutes until a dark, ruby red color develops.
Scoop out the hibiscus flower petals or tea bags and put the rice noodles in the hibiscus water/tea.
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.
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.
If you use the maple tahini sauce, simply stir together the ingredients until well mixed and pour over the noodles, and toss to coat.
Additions like sesame seeds and fresh or dried chives are tasty or use what you like.
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.