UNI­CORN NOO­DLE BOWL

Mid Day - - FOOD - Sea Princess Ho­tel, Juhu R599

At Jeon, it’s the kids who favour the dish. Jer­son Fer­nan­des, ex­ec­u­tive chef, at­tributes this to its colour-chang­ing qual­ity. “This is why we call it magic noo­dles. It goes from blue to pink when in con­tact with any­thing acidic or al­ka­line,” he says. Here, the uni­corn noo­dle bowl is ac­com­pa­nied with an as­sort­ment of farm fresh veg­gies like enoki mush­rooms, ar­ti­chokes, as­para­gus and red radish mar­i­nated in spices. “It’s a sim­ple process and all you need is clear white noo­dles (prefer­ably glass noo­dles/ spaghetti), pur­ple cab­bage for the hue, water and a squeeze of le­mon juice,” he says.

The colour of the noo­dles de­pends on the amount of water used for boiling the cab­bage and the time the noo­dles is al­lowed to sit in the water. “The hot­ter the water, the more colour the cab­bage re­leases,” he says. It was in May this year that the chef was in­tro­duced to the con­cept. “That it is nat­u­ral and healthy in­spired me to launch it on my menu.” Be­cause the colour pur­ple doesn’t im­part any flavour to the noo­dle, Fer­nan­des prefers to serve it with a mix of stir fried baby corn, mush­room, sprouts and an Asian in­fused stir-fried pro­tein like a cot­tage cheese or tofu. In fact, it’s be­come so pop­u­lar that he has in­tro­duced other ver­sions like uni­corn sushi, uni­corn pasta, uni­corn shakes and uni­corn rice pud­ding to the menu.

PICS/TANVI PHONDEKAR

Chef Jer­son Fer­nan­des pre­pares magic noo­dles.

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