Sunny
To make pink and green mees, specific sachets for the instant noodles.
Tear up their wrappers and a block of compressed, tangled pale pine-green noodles and another chunk of reddish noodles. Spinach, and beetroot {extracts}, respectively. Imagine going with this interesting form of "masala" pulverized, instant noodles (their most appropriate and becoming type) from India.
Though not the most awesome pink, the beetroot is significant enough. It leaks the entire water into a dark red. The beetroot and the spinach they are almost indistinguishable in their flavour, it is mostly of "masala", the prominent taste of potatoes, seasoned and buried in spice tumbled and over in peppers.
Instant Vegetable Noodle with Vegetable Masala (SGD 1.50 ea)
Masala noodles, and the vegetables cut out in the green (or red)-fringed tinted noodles. It is actually a wonderful pairing, the instant noodles in their delicious springy sense, yet wafting of a light turmeric powder or curry smell, the perking-up factor that curry (the herb(s)) give when lighting up food or carbohydrates, lighting up eyes even though piquant it might seem, appetite-stimulating.
Though not the most awesome pink, the beetroot is significant enough. It leaks the entire water into a dark red. The beetroot and the spinach they are almost indistinguishable in their flavour, it is mostly of "masala", the prominent taste of potatoes, seasoned and buried in spice tumbled and over in peppers.
P.S. Even if there is no taste, (of the masala, exact) the tumeric/herbs just a whiff of them around the noodles. When you chew the noodles, the strands give off normal wheat taste. The masala or curry is just an inviting air or bubble circling them. Just like the green or pink, colours or intrigue or peculiarity, you can't taste them though you can see and hear of them but just can't catch and take a proper hold of them when you decided to revel and dig in them and spanking sparkling in your noodles.
