Colorful Noodle Worms
Playful ribbon-like noodles in vibrant hues made with purple sweet potato, amaranth greens, and golden cornmeal. These eye-catching noodles are hand-rolled into charming worm shapes and served in a savory broth or with your favorite sauce.
Story
These whimsical noodles bring a burst of color to your table. The natural plant-based colors—deep purple from sweet potato, verdant green from amaranth, and sunny yellow from cornmeal—make this dish especially appealing for families and anyone who loves getting creative in the kitchen. The doughs need resting time, so plan ahead for the best texture.
Ingredients
All-purpose flour
2 cups (250g)
Cooked purple sweet potato
½ cup (100g), mashed
Fresh amaranth leaves
1 cup (50g), for juice
Fine cornmeal
½ cup (60g)
Boiling water
¼ cup (60ml)
Warm water
⅓ cup (80ml)
Salt
½ teaspoon
Vegetable broth or soy sauce dressing
for serving
Instructions
1
Prepare the purple dough
Mash the cooked purple sweet potato until smooth. Combine with ½ cup of flour and a pinch of salt in a bowl. Mix until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic. Wrap in plastic and let rest for 20 minutes.
2
Prepare the green dough
Blanch the amaranth leaves in boiling water for 30 seconds, then blend or squeeze to extract about ¼ cup of vibrant green juice. Mix with ½ cup of flour and salt. Knead into a smooth dough, wrap, and rest for 20 minutes.
3
Prepare the yellow corn dough
Place cornmeal in a bowl, slowly pour boiling water over it while stirring until half the flour is hydrated. Let cool slightly, then add remaining flour and warm water. Knead into a smooth yellow dough, wrap, and rest for 20 minutes.
4
Prepare the white dough
Combine remaining flour with warm water and a pinch of salt. Knead until smooth and elastic, about 5 minutes. Cover and rest for 20 minutes alongside the other doughs.
5
Shape the noodle worms
Roll each dough into a thin rectangle about ⅛ inch thick. Cut into thin strips 3 inches long. Pinch one end of each strip to create a tapered tail, gently pressing the other end to flatten the head. Roll between your palms to give each piece a gentle curve, resembling a tiny worm.
6
Cook and serve
Bring a large pot of salted water to boil. Add the colorful worms and cook for 2-3 minutes until they float and feel tender. Drain and transfer to bowls. Serve hot in vegetable broth with sesame oil, or toss with your favorite noodle sauce.
