I've purchased a 30 pack box of these delicious noodles and I'd like advice on how to cook them properly. From past experiences, I've either used too much water which made them soggy and very soft which doesn't retain the Thai flavor. So any advice would be nice (how much water to use, drain the water out afterwards, cook for how long, temperature etc). Help?
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It's not too much water that makes them soggy, it's cooking them for too long in the water. Thin noodles are virtually done as soon as they break out of their dry, tablet shape. As soon as this happens, take a noodle out and test it. Remember that cooking will continue even after you drain the noodles. You should drain the noodles well in a colander. If you are planning on stir frying the noodles, you need to first wash the starch off them - run the cold water tap over them and circulate it through the noodles with your hand (carefully, they might still be hot in the middle). They then need to be dried as much possible - spread them out on a board, pat with paper towel, and leave for ten minutes or so before stir frying (preferably in an empty wok - cook the rest of the stir fry first, then empty it, cook the noodles, and re-add the meat etc.) |
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@ElendilTheTall's answer would probably make some pretty badass Mi Goreng, but the whole point of packet Mi Goreng is to be a 2 minute meal in the least work possible. The way I make Mi Goreng is to cook the noodles in a small pot until they're just cooked (a little firmer than you prefer to eat them). Quickly drain them, throw them back in the same pot and add all the seasonings except the fried onion. Put the pot back on the hot briefly (or just use the residual heat from the element) and stir the noodles all around. Basically stir frying them within the pot. Tip them out into a bowl and add the fried onion sachet (or just eat from the pot). This always works pretty well for me, I get a result that isn't too far in consistency from the real thing. PS. Mi Goreng are Indonesian, not Thai :) |
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I know this is quite an old thread, but Mi Goreng never gets old so here's my method: Empty the seasonings (all of them) on to a plate, add the noodles to boiling water and about half way through cooking (about a minute or two) add a cracked egg. By the time the noodles are cooked (which is as soon as they lose their wriggly shape) the egg is also cooked with the yolk still nice and runny. Drain everything in a colander and transfer to the plate. Mix everything together, the egg will break and the yolk will coat everything, making it a bit saucier. It's sooooo yummy and easy :) |
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This is his how my wife does it: use as little water as possible (just enough for the broken up noodles to swim in) and throw in the dry spices in with the noodles. Keep watching the pot. As soon as the noodles are done take them out quickly, you don't want them to overcook. Mix in the liquid ingredients and serve immediately. |
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