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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6
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3answers
347 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 ...
3
votes
1answer
24 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 ...
12
votes
5answers
14k views

What flour and technique do I need for hand pulled noodles?

I can't get the dough I tried to be good enough so that I can pulled it and make noodles out of it. What kind of flour exactly do I need? What are other things do I need? I have used self raising ...
7
votes
4answers
6k 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 ...
1
vote
0answers
53 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
votes
1answer
43 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 ...
3
votes
1answer
53 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 ...
7
votes
5answers
35k views

Can I add uncooked noodles directly to soup?

Most noodle soup recipes that I see call for boiling and draining the noodles separately, then adding them to the broth already cooked. Is there any reason that I can't just add the dry noodles 10 ...
3
votes
2answers
89 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 ...
1
vote
3answers
206 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 ...
4
votes
3answers
15k 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 ...
4
votes
4answers
976 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. ...
1
vote
2answers
112 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 ...
1
vote
2answers
152 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?
5
votes
4answers
3k views

What is the correct way to cook thin rice noodles for Vietnamese dishes?

I like to make Vietnamese bun (rice noodle bowl) at home, but my noodles never seem to have quite the same texture as at my favorite restaurants. I boil water, turn it off, and then add the noodles ...
0
votes
2answers
3k views

Where can I find (plain) Ramen noodles?

I recently thought about trying to make the Chicken Ramen recipe from Wagamama, however I will need to know how to get the correct ingredients from the best sources. I don't know any good sources to ...
3
votes
4answers
2k 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 ...
4
votes
3answers
2k 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 ...
13
votes
3answers
22k 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
votes
6answers
30k 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 ...
1
vote
1answer
235 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. ...
3
votes
3answers
9k 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
votes
4answers
4k views

What type of noodle and sauce is used to making Thai Drunken Noodles?

I LOVE drunken noodles from Thai food restaurants, but am never able to find those wide, thin noodles in the markets and don't know what they're called to ask. Also, what sauce is used in drunken ...
1
vote
1answer
81 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
votes
2answers
414 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 ...
3
votes
6answers
5k views

A proper way to cook Mi Goreng noodles?

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 ...
2
votes
2answers
185 views

How do I make Pad See Ew with Fresh Rice Noodles

Really, that's all I want to know. Whenever I try to make it with the store bought "dry" noodles and soak my dish comes out terribly. What are the best sauces to use? Best way to keep the egg from ...
1
vote
1answer
288 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 ...
2
votes
1answer
68 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 ...
2
votes
5answers
8k views

Ramen with Egg :: Screwed Up Something

I was using some variant Veg. Ramen Noodles (The one with the noodle brick and the TasteMaker) and wished to add some "real" protein in the form of egg. I cooked the Ramen as follows: I got the ...
3
votes
1answer
6k 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 ...
0
votes
2answers
922 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 ...
0
votes
1answer
2k 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, ...
0
votes
1answer
461 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 ...
1
vote
4answers
3k 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: ...
4
votes
4answers
265 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 ...
7
votes
3answers
3k views

Homemade Gluten-Free Udon Noodles

I have celiac disease and would like to make gluten free Udon Noodles. I have been unable to find a recipe and have never made homemade noodles. Does anybody know how to make these delicious, chewy ...
3
votes
1answer
278 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) ...
2
votes
2answers
602 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 ...
3
votes
1answer
257 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 ...
2
votes
2answers
2k 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 ...
7
votes
2answers
980 views

Am I making this noodle correctly?

I decided to make pad thai noodles from scratch. The recipe I found for rice noodles said to let the rice soak overnight then grind the resulting mixture in a blender. After that it called for ...
3
votes
1answer
688 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? ...
4
votes
1answer
960 views

Is there a difference between the grocery store package of chow mein noodles and the package of lo mein noodles?

I'm looking at making a recipe that calls for lo mein noodles. All I can find in the grocery store are chow mein noodles. Is there a difference between these two types of noodles? I am referring ...
1
vote
5answers
2k views

How can I stop the cooking in my chicken and noodle soup?

I usually enjoy my chicken noodle soup right after cooking it to perfect noodle doneness. Most of what I cooked goes into the fridge. My problem is that while I'm waiting for the left-over soup to ...
1
vote
1answer
2k views

How to prepare shirataki noodles to more closely resemble classic pasta?

I've tried shirataki in spaghetti with meat sauce but the noodles' texture and flavor didn't fit with the sauce very well. Perhaps there's a way to make it work that I'm not aware of? I'd like to ...
3
votes
1answer
1k views

At what stage should Dark Soy sauce be added while making noodles?

I'm new to soy sauce and have heard that it's essential in chinese cuisine. But it doesn't seem to add any flavor to my noodles. I'm adding the sauce before I put my cooked noddles in. And what's the ...
0
votes
1answer
171 views

Why are some kind of packets-soups boiled up in lukewarm water, while normally just stirred into already boiling water?

Inscription on packets-soups from supermarket states: Stir the soup-meal into lukewarm water, boil it up, and wait 5-10 minutes. Ready to eat. Normally the inscription says that you should boil ...
0
votes
3answers
2k views

How to thaw soup without noodles going mushy

I made a great vegetable soup in which I also put noodles and beans. Fresh, it was perfect. I froze most of it in small containers to thaw as I needed them. The problem is that when I thaw them, the ...
4
votes
3answers
708 views

Fried Spaghetti

Pasta, as far as I'm aware, is always boiled to serve. However, their eastern cousin, noodles, are often fried. Are there any well-known Western (Italian) dishes that use fried fresh pasta, instead of ...