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Rainbow Noodle Salad with Jasmine Lemon Dressing

Here’s our refreshing take on the noodle salad. Noodles made with delicious & simple and incorporated with bright rainbow hues using Suncore Foods® Velvet Red Beet Supercolor Powder, Suncore Foods® Purple Sweet Potato Supercolor Powder, and Suncore Foods® Ebony Carrot Supercolor Powder. Each bite is packed with a crunch and rounded off with a tangy Lemon Jasmine dressing, infused with Suncore Foods® Jasmine Flowers Superbloom. Recipes like this makes New Year’s good eating resolutions easy to stick to!


Rainbow noodles:
3 bundles (100 g) dry rice noodles or dry vermicelli
1 tsp Suncore Foods® Velvet Red Beet Supercolor Powder
1 tsp Suncore Foods® Purple Sweet Potato Supercolor Powder
1 tsp Suncore Foods® Ebony Carrot Supercolor Powder
1 small cucumber thinly sliced
1/2 small red bell pepper (30g), thinly sliced
Fresh cilantro leaves
Fresh mint leaves
Fresh thai basil leaves
Chopped roasted peanuts, optional

Tangy lemon jasmine dressing:
1 tbsp Suncore Foods® Jasmine Flowers Superbloom
1/4 cup boiling hot water
2 tbsp soy sauce
2 tbsp lemon juice
1 tbsp coconut sugar or other sweetener


1. Place the vermicelli noodles in 3 separate heat proof bowls. Add 1 tsp each of the super colour powders in each (if using). Pour boiling hot water into the bowl until the noodles are completely submerged. Leave to cook for 6-7 minutes or until chewy and cooked through. Drain the excess liquid and leave the noodles to completely cool.

2. Place the jasmine flowers in a bowl then pour in boiling hot water. Leave to sit for 5 minutes. Mix the rest of the dressing ingredients. Taste the dressing and feel free adjust the sweetness and tanginess, as you’d like. Set aside.

3. Place the sliced vegetables and herbs along with the noodles in a large bowl. Pour over the dressing and then mix everything until well-incorporated. You can refrigerate the salad for the flavours to infuse better. Enjoy!

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