Unicorn Noodles

Make something healthy and colorful for your next dinner at home. Ever had a dish that changes color? With this recipe the magic happens when you squeeze a bit of lime. You need to try it.



½ cup red cabbage, shredded
½ cup cherry tomatoes, halved
1 cup lettuce, chopped
¼ alfalfa
1 pc. lemon, quartered

Unicorn Vermicelli
2 bundles Sapporo Long Kow Vermicelli (sotanghon)
2 cups red cabbage, shredded
2 cups water

Grilled Pork
2 slices pork steak
1 tbsp. fish sauce
1 tbsp. brown sugar
1 tbsp. ginger strips
oil for grilling

1 tbsp. sugar
1 tbsp. fish sauce
1 tbsp. lemon juice
2 tbsp. water


  1. Whisk all vinaigrette ingredients together until well combined. Set aside.
  2. Marinate port steak for 1-2 hours. Pan-grill for 3-4 minutes on each side or until golden brown. Set aside and keep warm.
  3. Boil red cabbage in water until water turns purple-blue in color. Strain out cabbage and cook vermicelli in the colored water. Strain and set aside.
  4. Divide the remaining ingredients, pork steak, and cooked vermicelli into two. Arrange noodles on a plate with lettuce beside then top with sliced grilled pork. Place shredded cabbage, halved cherry tomatoes, and alfalfa around. Squeeze a wedge of lemon randomly on the vermicelli to achieve unicorn color. Serve with vinaigrette on the side.
  5. Note: Color pigment from the red cabbage reacts with the acid from the lemon thus giving the unicorn color.

Dish Value

40 mins

good for 2 pax

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