Veggie Butterfly Pea Noodle Salad

Enjoy the magical color changing property of Butterly Pea in a delicious veggie noodle salad with a flavourful ginger-peanut-sesame dressing.

Veggie Butterfly Pea Noodle Salad

Gluten-free | Vegan


My Kale Kitchen

10 Minutes
20 Minutes
30 Minutes
Serves 1 as a main. Serves 2 as sides.


  • 1¼ tsp Blue Butterfly Pea Supercolor Powder (from Suncore Foods® - This recipe post is not sponsored)
  • Water for cooking noodles
  • 225 g rice noodles
  • Juice of ½ a lemon (1-2 tbs)
  • 1 cup salad veggies of choice, chopped
  • 1 handful of pea shoots (or other microgreens of choice)
  • 2 tbs low sodium Tamari (or soy sauce, non-gluten-free option)
  • ½ tsp fresh ginger
  • 1 tsp sweet chilli sauce
  • 1 tsp peanut butter
  • 1 tsp sesame oil


  • Spring onions, finely chopped
  • Unsalted peanuts
  • Sesame seeds
  • Lime wedge


  1. Follow package instructions to prepare rice noodles. Dissolve Butterfly Pea Powder into the water before boiling the water or adding noodles. Once the noodles are ready, drain the water and run the noodles under fresh cold water for a few seconds. 
  2. Place the noodles in a salad bowl or serving plate and unevenly drizzle lemon juice. Set aside for 2-4 minutes till the noodles have changed color to a light pink/purple. Add veggies and pea shoots.
  3. Dressing: Blend the remaining ingredients together until well combined.
  4. Mix the dressing into the salad or serve on the side.
  5. Garnish with spring onions, peanuts, sesame seeds and a lime wedge.
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe