This afternoon, as I walked into the kitchen, I saw the maids rolling dough to make noodles.

I did a double take. The dough was PINK IN COLOUR.

I said, “Pink??”

The reply came: “Green also!” And that was when I spied pink and green dough balls sitting under a cloth-covered pot.

I ran back into my room to plurk this discovery.

After a while, I realised that I needed some photo evidence, so I ran back into the kitchen to take some photos.

By that time, the dough had been nicely noodled.

I posted the photo on both Plurk and Facebook.

Many people wanted to know what the noodles tasted like and what made the colour.

Well, obviously I couldn’t tell because they weren’t even cooked yet at that point of time.

Fast forward to dinner time. Mystery solved!

After cooking, the pink noodles turned brown.

The green noodles remained green.

So it turns out that they’re just made with normal flour. But beetroot and spinach juice, respectively, had been used in place of water to produce the colour.

Homemade zha jiang mian (bean and meat sauce noodles) for dinner! This is the “sauce” that goes with the noodles:

Sichuan peppercorn oil is used optionally to add some spice.

By themselves the noodles taste like normal noodles. You can’t taste the beetroot or the spinach.

But the whole thing is yummy! I had over two servings of that. =P

Eric is absolutely going to kill me tomorrow when I show up for my gym session. Eric is my personal trainer at California Fitness and he reads my blog.

Say goodbye to Sheylara, people.