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Looking at your recipe I see two issues: Two eggs plus 1/4 cup extra liquid is likely too much for one cup of flour. My rule of thumb is one egg per 100g flour (that's the "cheap" version from the "poorer" regions that requires a bit extra liquid, more on this later). One cup of flour is about 120 g, so I would guestimate 5/6 of a cup. But you can wing it ...


1

As a Professor who teaches Asian Cuisines, I can assure you that rice noodles cannot be frozen. If you were to freeze them that would disintegrate immediately after hitting the water. If you do have extra rice noodles consider using them in a noodle salad. There are many wonderful rice noodles salads that you can make with little effort.


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I make lasagna without boiling the noodles all the time! I have also made other noodle casseroles without first cooking the noodles. If your sauce is "wet" enough or if you add a little extra water to your sauce, it cooks fine! Most of the dishes I make, bake for about an hour and that is plenty for plumped up noodles with the same texture as boiled ahead. I ...



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