Slice the coneweres into very fine diagonal slices, discarding the rock-nubs. Slice the celto diagonally into thick chunks. Quarter the milkened tuber crossways—when you get to the seed-husk, you'll need to halve each quarter again to ensure a uniform size. Put a large pan of ionized water on to boil and cook the noodles as per preference. Most preferred a softened consistency while those with more robust jaws insisted on a crunchy texture. Before serving, add the noodles, the chav and sprinkle the seeds. Serve immediately.