Rainbow Soumen


Sunny

A third of a year ago, there were wholemeal spaghetti, cracked wheat spaghetti, pink plum noodles and brown rice vermicelli. All ready in packs and shopped. So was this.



Shigeno Ajisuzumi Hiyamugi Dried Noodle (SGD 5.35)

Now over a third of a year, they were brought out and cooked. Expiry date still a mile away as they lie. And now even with whole wheat fusili introduced on the shelves, the infatuation with Shigeno still stays- across that-a third of a year border.



{Pic: With Morikawa Tamago(yellow) soumen on the left}. Not even 'colouring' can defeat the purpose of these noodles. Not chinese noodles, ramen, soba, udon, but soumen. They are just toogoodrainbow to be true.



Aji suzumi. Cold dipping noodles. Spot the ice. Ok it has melted. How many a times will there be pink, yellow and green with your noodles? 'Rainbow' pasta brown, green and orange; 'rainbow' dim sum corn, peas, and carrots. The unaware pink and light green here like sweets, allegory for rainbow.



Sparse, and in just three colours; they are what you need like concentrated dye, a tiny dose to spread the world. Coloured and made of egg, yet they are so organic in taste- as if the poultry had nutritional feed or they do not have sulphur or boric acid like the chinese's. Very flavourful like broth and remaining bouncy even when left cold! A very exquisite flavour for rainbow.

P.S. No wonder people want to streak/highlight their hair. When it was always the ingredients to add colour, now it is the principle carbohydrates to go all out. The déjà vu's alter ego; when you have not come before rainbow noodles and you don't know how it will look like/interpretations. The asian version. The main course did not feel so 'main' eating rainbow. The stunted rainbow, red green yellow blue but developed enough. Yet I also saw white, and rainbow noodles.