UNICORN NOODLE BOWL
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.
Chef Jerson Fernandes prepares magic noodles.