These DIY Rainbow Noodles will transform your next meal into something magical

This rainbow recipe will have you eating noodles, all day, every day. The magical noodles are naturally dyed with fruits and vegetables to create rainbow colors, meaning not only are they tasty and colorful — they’re actually pretty healthy for you, too.

This recipe gets its vibrant colors from the natural coloring of beets, turmeric powder, carrot juice, and even red cabbage. You can choose from glass noodles or any other clear noodles that will soak up all the colors from the juices. Once the noodles are dyed, you can add your favorite toppings, like nuts and green leaves, to finish. These noodles are art you can actually eat.

Check out the video and recipe below to see how you can make this Rainbow Noodle Salad!

DIY Rainbow Noodles

Ingredients:

19 cups water, divided
14 oz. uncooked pad Thai rice noodles, divided
1 Tbsp. canola oil
2 tsp. E3Live Blue Majik spirulina powder
1 (6-in.) piece fresh turmeric
1 lb. golden beets, peeled and cut into 2-in. pieces
32 oz. pure carrot juice
1 lb. red beets, peeled and cut into 2-in. pieces
1 medium head red cabbage, quartered
2 tsp. baking soda
2 tsp. fresh lime juice (from 1 lime)
1 large carrot, peeled and sliced into thin ribbons using vegetable peeler
1 English cucumber, thinly sliced into 2-inch long pieces
1/4 cup thinly sliced watermelon radish (from 1 small radish)
2 Tbsp. roasted salted peanuts
2 Tbsp. fresh cilantro leaves
2 Tbsp. fresh basil leaves
Asian-style sauce (such as sweet chili or peanut satay), for serving

Recipe:

1. Bring 3 cups of the water to a boil in a medium saucepan over medium-high. Add 2 ounces of the noodles, and cook until tender, about 4 minutes. Drain and place noodles on damp paper towels.
2. Whisk together oil and spirulina powder in a medium bowl until smooth. Add cooked noodles, and toss to coat well. Transfer coated noodles to a plate lined with paper towels, and pat with paper towels to remove excess oil. Transfer noodles to a parchment paper-lined baking sheet.
3. Place turmeric in a miniature food processor, and process until finely chopped. Combine chopped turmeric, golden beets, and 4 cups of the water in a medium saucepan; bring to a boil over medium-high. Pour liquid through a fine wire-mesh strainer into a bowl; discard solids. Add 2 ounces of the noodles to hot yellow liquid. Let stand until noodles are tender and yellow, about 6 minutes. Drain and transfer noodles to the parchment-lined baking sheet.
4. Wipe saucepan clean with a paper towel. Add carrot juice, and bring to a boil over medium-high. Add 2 ounces of the noodles, and cook, stirring occasionally, until noodles are tender and orange, about 4 minutes. Drain and transfer noodles to the parchment-lined baking sheet.
5. Wipe saucepan clean with a paper towel. Add red beets and 4 cups of the water to saucepan; bring to a boil over medium-high. Using tongs, remove and discard beets. Add 2 ounces of the noodles, and cook, stirring occasionally, until noodles are tender and red, about 4 minutes. Drain and transfer noodles to the parchment-lined baking sheet.
5. Combine cabbage and 8 cups of the water in a large stockpot; bring to a boil over medium-high. Boil until water is deep purple, about 5 minutes. Using tongs, remove and discard cabbage. Add 2 ounces of the noodles, and cook, stirring occasionally, until noodles are tender and purple, about 4 minutes. Transfer noodles to the parchment-lined baking sheet.
6. Pour purple cabbage liquid evenly into 2 large bowls. Add baking soda to 1 bowl; whisk until liquid turns green. Add lime juice to second bowl; whisk until liquid turns pink. Add 2 ounces of the noodles to each bowl; let stand until noodles have turned green and pink, about 10 minutes. Drain and transfer noodles to the parchment-lined baking sheet.
7. Place noodles in a serving bowl. Garnish with carrot, cucumber, radish, peanuts, cilantro, and basil. Drizzle with your favorite Asian-style sauce.

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