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My offspring are currently in Japan eating their way south past Mt Fuji. I've always been a noodle lover but seldom  got the merging of ingredients right. I'd live off Vietnamese  Pho -- if I could make it correctly -- and my partner is addicted to Singapore noodles. For those who are into noodles &/or pasta -- such as I -- a Japanese company is making organic udon, soba, somen and ramen nood…