Questions about preparing and cooking noodles, a strip, ring, or tube of pasta or a similar dough, typically made with egg and usually eaten with a sauce or in a soup.

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2answers
65 views

Fresh pasta noodles in lasagna

When making lasagna noodles from scratch, do you need to cook the noodles first? If I was making it the regular way, layers, I wouldn't think it would need to be cooked. But I'm rolling the noodles ...
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1answer
63 views

Kimchi Beef Noodles

One of the things I really enjoy are those instant kimchi beef noodle soup bowls that you can get from the (American) supermarkets. Mostly because I like kimchi, I like beef, and I like noodles. Now I ...
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1answer
71 views

How do I deal with asian rice noodles?

After boiling and draining the rice vermicelli or pho noodles they always stick to a big lump. How do I prevent this?
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1answer
74 views

How do I keep rice based noodles from sticking together?

I've already read a related question: How can I keep pasta from sticking to itself? However, I've found that rice noodles behave very differently than wheat noodles. I've tried: Adding oil to the ...
6
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5answers
1k views

How can I get the smokey flavour in Hor Fun?

I made Hor Fun (not the linked recipe in specific) the other day for my girlfriend who loves the dish. However, her critique was that it lacked the distinctive smokey flavour of the dish. When it's ...
0
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1answer
86 views

DIY Pot Noodle safe ingredients

I'm looking to make some of these DIY pot noodles or "pot ramen" or whatever folk might call them. I've got a load of ideas for what to put in them but no idea how safe it will be to eat given the ...
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1answer
2k views

Why should I bake baking soda for making ramen noodles?

I see this recipe for ramen noodles ("alkaline noodles") that says to use bicarb / baking soda that is baked in a very slow oven for an hour (250F / 120C) before incorporating into the noodle dough. ...
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1answer
114 views

Why is Tsuyu sauce for cold Soba noodles served on the side?

Why are they always served separately as a dipping sauce, instead of mixing it into the noodles like they do with soup?
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2answers
2k views

How can I make my own Super Noodles/instant noodle seasoning?

I like BBQ Beef Super Noodles, but they don't taste the same as they used to. The flavour sachet is not as strong as it used to be (maybe they use more filler nowadays). I can buy plain egg noodles, ...
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1answer
1k views

How to cook spaetzle (German homemade noodles/pasta) without it ending up soggy?

I've made spaetzle a few times now but every time I struggle with it ending up a bit wet/soggy, I try to drain it the best I can but it holds a lot of water still. I do sometimes end up cooking it ...
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3answers
936 views

Lamian (Hand Pulled Noodles) Technique Question

I have been learning and working on creating Lamian (拉麵) for a year now, and it has been quite an adventure! I had little experience working with dough coming into this, so despite many failed ...
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1answer
149 views

How can I make curly rāmen noodles from scratch?

I want to make the rāmen noodles from scratch including the pasta itself and not just the sauce. I have found some recipes online that look promising. However, how can I give it the characteristic "...
2
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1answer
106 views

Can I freeze dried rice noodles after they've been rehydrated?

I'm on a diet and am eating a lot of stir-frys. I use very thin dried rice noodles. Because I only want a specific amount, which is hard to judge when I pull the noodles apart, can I freeze them once ...
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4answers
6k views

How can I cook dried noodles with just hot water?

I'm looking for any tips for making a meal with dried noodles without needing to actively cook them. My problem is that the kitchen in my office has nothing, not even a microwave. It just has a hot ...
6
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2answers
1k views

Keeping noodles from absorbing all the soup

I cook in the summer for a week for about 30 people,and we serve buffet-style over the course of about an hour. This summer, my plan is to make lemon chicken orzo soup for one of the meals. However, I'...
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7answers
18k views

Can spaghetti noodles replace lo mein noodles?

Let's say a family member asked me to try cooking lo mein for dinner, but I don't have time to stop by a big enough grocery store to get Asian noodles. I do, however, have spaghetti in the cupboard. ...
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1answer
105 views

Making noodles in a wok

What is the best way to make noodle dishes like lo mein in a wok? I am trying to get the best noodle texture and a taste close to the restaurants.
4
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1answer
109 views

Boiling vs soaking rice noodles

The instructions on this package of large rice noodles says just soak them for 6-7 min. I did that and then fried them in some oil and soy sauce but they were still too crunchy. I just want to eat ...
2
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1answer
153 views

Oil in Ramen broth

Many recipes online suggest that at some point I should sauté some onions or scallions with vegetable oil and add them to the broth that is meant to go with the ramen. I know of toasted sesame oil and ...
2
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1answer
459 views

What should I look for when buying a ramen bowl?

I live in Italy and I love ramen, but I can't seem to identify the characteristics that make for a good Japanese hot noodle serving bowl. What's a good capacity? Is there a well-known substitute that ...
4
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1answer
1k views

Cooking Ramen noodles in broth or not?

I was wondering if there’s a downside in cooking ramen noodles directly in the broth it will served in. From the recipes I see, ramen noodles are cooked in slightly salted water and then incorporated ...
3
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2answers
214 views

Can I make grain-free noodle/ravioli/dumpling dough?

I'm celiac and I'm intolerant to virtually all the grains (also to corn/maiz). So, the question is if I can make noodle/dumpling dough without grains? Yuca and potato starch are good for me, also ...
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4answers
3k views

How to cook Lo Mein?

I just moved to China and I would like to cook some lo mein ( chinese noodles ), this is the easiest way to get some veg. food here :) The lo mein I bought are not the fresh ones but the dry ones. ...
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4answers
13k views

What is the difference between noodles and pasta?

Is pasta just a fancy name for noodle? Or is pasta always an Italian style noodle? Is all pasta noodles? Or the other way around? This may be more of a language question than an actual food question.....
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2answers
881 views

What type of noodles absorb most amount of liquid?

Sometimes when I have noodles in broth, there is little or no taste to the noodles. It's almost like the noodles were already "saturated" before they were put in the broth, making them unable to ...
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2answers
406 views

Should I drain water after I cook noodles in microwave?

I have just cooked noodles in microwave. In some websites it says to drain water before eating it. Some doesn't say about draining water. Should I drain the water as I have cooked it in microwave?
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3answers
2k views

Method to make corn pasta?

I've been unwell for quite awhile now and corn pasta has been a lifer saver because it's fairly easy to digest (for me.) Anyway, i'm curious as to how exactly they are made. For instance look at this ...
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2answers
2k views

Can I cook pasta without heating it up… ever?

More of a survival question than anything. I have a bag of dried pasta, a plastic container, a can of tomato sauce, and some salt, and I find myself out in the wilderness with no heat to speak of. ...
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1answer
134 views

Bubbles on the Noodle surface

I observe lots of bubbles on the noodle surface after frying. What causes this and how can I control it?
5
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2answers
902 views

I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing?

I recently fell in love with Udon soup. I've had it at 2 different restaurants in Austin TX, and I find the broth clean and delicious. My favorite includes cucumber, carrot, a few shrimp, green ...
1
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1answer
519 views

Adding Noodles to Soup

If it takes 10 min to boil regular noodles if you drain the water after, give or take, how many minutes before the end of soup cooking should you add them in the pot considering they will keep on ...
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8answers
41k views

Turning regular noodles into no-boil noodles

I've been told by other that you don't need to boil the noodles for lasagna before you assemble and bake it. They claim that you can just lay them out on the pan raw and assemble as usual and the heat ...
3
votes
2answers
149 views

Should tamarind pulp go into Pad Thai sauce?

I'm making my own Pad Thai sauce and I'm not sure if I should strain out the tamarind pulp or if it can stay in the sauce. Or is there some type of prepared tamarind which dissolves into the sauce so ...
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1answer
5k views

How to store cooked / stir-fried egg noodle leftovers?

I have still quite a good quantity of cooked egg noodles and I'm wondering what's the best way to store them and how long will they last? (It's mixed with chicken, bok choy, and carrots.) And also, ...
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4answers
4k views

Do fresh ramen noodles come in a curly form, or only instant?

Put another way, if I am served curly ramen noodles in a restaurant or for take-out, does that mean they are necessarily instant noodles? If there are fresh noodles that are curly, can someone provide ...
0
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1answer
855 views

Cooking Dry noodles without them being soggy

Could I get some tips on how to cook like or similar to Sharwoods Dry Noodles since when I cook, strain, wash and add them to the wok for cooking they always seem to come out soggy and sloppy. I've ...
3
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3answers
28k views

How should I store leftover rice noodles?

I seem to recall reading somewhere that you should store leftover cooked rice noodles in water. Is this right? I don't want them to bloat and become ruined. I also seem to recall reading somewhere ...
4
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4answers
418 views

Using noodle cooking water to loosen sauce?

One of my guilty pleasures is perusing my wife's Real Simple magazine for recipe ideas and cooking tips. In the March 2013 issue one of the cooking tips has me a bit confused. In the Three Steps to ...
3
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5answers
4k views

Panda Express style Chow Mein

I find myself addicted to Chow Mein served at Panda Express, and have tried cooking it several times, failing each time. I have followed these recipes: http://www.mademan.com/mm/how-do-you-make-...
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4answers
29k views

Can I substitute baking soda for kansui powder?

Related: What does kansui do to dough in noodle making? I'm looking to make my own 拉面-style noodles. I've read up a lot about kansui and making your own kansui with a powder mix of sodium and ...
3
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1answer
390 views

Udon Noodles break too easily

I tried making Udon noodles several times and even though I've gotten a rhythm to do them, I still can't figure out why they break so easy when I blanch them. I use 1tsp lye water 8 ounces (1 cup) ...
4
votes
3answers
3k views

Pulled noodle dough: how can you realign the gluten after a failed attempt to pull?

I've seen many videos regarding how to knead the pulled noodle dough. The one recipe I used for this is: For hand pulled noodles you need: Bread flour (wet gluten 29-30%, protein 11%-12%) 45% added ...
18
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4answers
65k views

What does al dente really mean?

Initially I was told that al dente meant that the pasta was cooked but still firm, definitely not soggy or overcooked. Later, someone told me that it meant not quite cooked all the way through. ...
5
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2answers
10k views

What does kansui do to dough in noodle making?

I'm trying to understand how to properly prepare hand pulled noodles. I've read about Kansui and Lye water and in some instances I've read that they serve a similar purpose. However, after some ...
3
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3answers
1k views

Chinese rice vermicelli tastes of chemicals

We bought a large package of dry rice vermicelli recently at our local Thai market. We've cooked it a couple of times, and both times once it starts to boil it gives off a chemical odor, sort of like ...
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2answers
1k views

How do I make home-made Vietnamese or thai rice noodles?

In Vietnam, fresh noodles are easy to find, however in Australia, the nearest substitute seems to be plain (and dry) rice vermicelli noodles, which do not have the same flavour or texture, the fresh ...
4
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1answer
350 views

Japanese cold soba broth?

I remember having been in Japan and ate several meals of cold soba. Their cold soba broth taste like soy sauce with only a stint of saltiness; it doesn't taste like it's made of sushi type sweetened ...
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2answers
3k views

Use high gluten (bread) flour for hand pulled noodles

I found that recipes on hand pulled noodles use various types of flours that's confusing from a chemistry perspective. Dough made from high gluten flour is more elastic and less extensible which ...
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1answer
1k views

How to make sweet-tasting noodles?

I've never made noodle dough before, and I want to try it today. However, I'd like to make the noodles more sweet. Is the base ingredient ratio for making the noodle dough one egg per 100g flour? ...
6
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7answers
55k views

Can I prepare instant noodles in the microwave?

I want to prepare instant noodles in microwave. The instructions on the pack clearly mention a gas stove to be used, but I don't have access to one. The instant noodles I am talking about are Nestle'...