Colors

How would you like your stir fried noodles?
I usually cook them plainly
as you see on the top photo,
with more emphasis on taste.
Do not be deceived by the look.
It is as tasty as it is plain,
having absorbed quite an amount of
garlic,olive oil and chicken stock.

Until I got this from the organic store across the street:

My son is all praises for the combination.
(Hubby is a rice enthusiast)
Not at the colors red and light blue
which turned greenish
but at
the scallop and the American cucumber
that went so well with the chewy texture
of the noodles.

You can let it linger
as you savor
and chew on them longer.

The little time it takes to cook
them in boiling water
earns it its permanent space in my cupboard.

Oh wow
Now I have to worry about matching colors.
What color shall I use next meal?