Introduce you guys to a new type of Thai noodles, put usually Thai noodles aside, and give another delicious Vegan Mee Gati - Thai Coconut Blue Noodles recipe a try. Mee Gati is easy to make and has awesome flavor combos. The dish offers the ideal combination of sweet, sour, salty, and spicy.
Mostly Mee Gati is referred to as pink noodles by using red bean curd or food coloring. I'll twist the recipe a bit by using butterfly peas instead which are grown widely in my garden.
Butterfly pea is deep blue to purple on the color spectrum and rich in several health benefits, including increased weight loss, better blood sugar control, prevention of aging in women, and improvements in hair and skin health.
This Thai vegan Mee Gati recipe features angel hair rice vermicelli noodles soaked in butterfly pea water and stir fry with crispy firm tofu, Chinese morning glory, and seasoning soy sauce. Then served alongside a rich coconut gravy.
Start preparing the coconut gravy by sauteing the shallots and enhancing the flavor with Massaman paste and coconut cream in the pan over high heat until boiling. Then add the ground peanut, silken tofu, tamarind juice, palm sugar, soy sauce, and soybean paste. While keep stirring until the mixture is completely blended. Top with fresh and dried chili to heat the dish to another level of spiciness. Don’t forget to add the butterfly pea petal on top. That’s what I am talking about Delicious and beautiful Meal!
Before getting started on this recipe, I wanted to share with you some tips to have the best results, even though this recipe is super easy and requires simple ingredients.
Make sure to take the pollen of butterfly pea away before using them. And avoid soaking the petal of the butterfly pea for more than 10 minutes. It will result in a bitter taste to the noodles.
Using the silken tofu will lift the creamy texture of the coconut gravy, and crispy firm tofu will play an important part in bringing the crunch and chewier texture to the noodles.
Thin vermicelli rice noodles are most delicious and healthy because they are low in calories, while allowing 10 minutes to soak the noodles and during this time you can complete most of the other preparation and finish cooking the coconut gravy.
INGREDIENTS
- 50 Gram Dried Rice vermicelli
- 15 Butterfly Pea Flowers
- 1/2 Half Pack of Firm Tofu
- 1/2 Half Pack of Silken Tofu
- 10 Chinese Morning Glory
- 50 Gram Coconut Cream
- 1 Teaspoon Soy Sauce
- 1 Teaspoon Seasoning Soy Sauce
- 1 Tablespoon Soy Bean Paste
- 3 Tablespoon Ground Roasted Peanut
- 5 Red Chili
- 1 Tablespoon Massaman Chili Paste
- 8 Fried Dried Red Chili
- 1 Tablespoon Tamarind Juice
- 2 Tablespoon Palm Sugar
- 10 Shallots
INSTRUCTIONS FOR MAKING THE COCONUT GRAVY
STEP 1 - PREPARE THE BUTTERFLY PEA
Firstly, Let's walk to my garden and gently pull the butterfly pea on the end of the flower.
Wash the butterfly pea with running water and dry them. Then prepare the butterfly pea flowers by cutting the green bottoms off and taking away all the pollen.
Boil the water and drop the boiled water into the cup of butterfly pea petals. Allow the petals to sit for 10 minutes.
STEP 2 - SOAKING THE RICE VERMICELLI
Once the blue petals are ready, then pour the blue liquid into the bowl of dried rice vermicelli.
Soak the noodles for about 10 minutes.
After 10 minutes passed, drain the water and set the blue noodles aside.
STEP 3 - FRIED THE FIRM TOFU
In a hot pan, pour about 1 teaspoon of vegetable oil over medium heat. Once very hot, Gently add the cube of tofu and spread it out in the tiny space. Sear on one side until golden browned, then flip and cook the other side until done on both sides.
STEP 4 - SAUTE THE COCONUT GRAVY BASE
Put the pan back on the stove with the heat still on, then quickly add the minced shallots into the pan. Then whisk all the paste until the smallest pieces of the minced shallots start to turn sizzling or until it releases its fragrance aroma. Then add the Massaman Paste and stir fry to cook for about 2 minutes and continuously whisk them together.
Once the curry base gets slightly cooked and pours the coconut cream into the pan.
Then heat the stove to high heat and let all the curry broth bring to a boil and simmer for about 2 minutes.
STEP 4 - SEASONING
After the coconut is cooked, then add the silken tofu, soybean paste, tamarind juice, palm sugar, ground peanut, soy sauce, and deep-fried dried chili into the pan.
Gently whisk and be super careful to break the silken tofu. Continuously whisk until all the curry gravy is evenly combined and the gravy has been thicker and creamier.
STEP 5 - SET THE COCONUT GRAVY ASIDE
INSTRUCTIONS FOR STIR-FRIED THE BLUE NOODLES
STEP 1 - STIR-FRY THE NOODLES
Heat the oil in the pan and add the blue noodles to a pan over medium heat and gently stir-fry until it's cooked for about 2 minutes.
After adding the noodles to the pan and whisk them well. Then followed with crispy tofu and gently mix them.
STEP 2 - SEASONING
Drizzle the soy sauce and toss until all the noodles are evenly coated and the sauce has been absorbed.
STEP 3 - ADD THE VEGETABLES
Then add the Chinese morning glory.
Stir fry to cook for about 1 minute and continuously whisk them together.
STEP 4 - SET THE BLUE NODDLES ASIDE
FINAL STEP - PLATTER
To serve, put the cooked vermicelli noodles into a serving bowl. Then lay the coconut gravy into the bowl beside the noodles. Top the coconut gravy with fresh and dried chili. Lastly, sprinkle the butterfly pea petals over the blue noodles and calamansi wedge.
It's a noodle dish that brings an amazing array of beautiful colors, while the coconut cream and ground peanut in this recipe provide the characteristics of creamy and crunchy gravy. It's tangy and delicious.
This Vegan Vegan Mee Gati - Thai Coconut Blue Noodles recipe is similar to other versions of Thai Coconut Pink Noodles. It's quick, simple, and filling with beauty and deliciousness. I really enjoy making it and having fun in my kitchen! Hope you enjoy it too.
Hope you guys have a happy week! ✨💜🙇
