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11

OK I can read Chinese and let me tell you the answer: the noodles you bought are made by eggs. They're not made by rice. (FYI, there are TWO kinds noodles called "Rice Noodles", they are actually made by rice. The two kinds varies in thickness). You can first make soup noodles to grasp the texture of the noodles you bought. Try undercook and overcook a bit, ...


4

Boil the noodles until almost done, then rinse them thoroughly in cold water to wash off the surface starch. Toss with a little oil (sesame is nice) to prevent sticking, and leave in the colander to dry out further. Then stir fry when ready.


3

As far as my experience goes, at least Chinese and Vietnamese noodles are often (if not always) very sticky and you have use a lot of oil to prevent sticking. If the texture seems to be ok but the noodles stick together, the noodles are not overcooked. EDIT: If you are unsure whether these are wheat or rice noodles: put some into luke warm or cold water and ...


1

The term "lo mein" comes from the Cantonese lou mihn (撈麵), meaning "stirred/tossed noodles." In Mandarin, it's typically referred to as "拌麵 (mixed noodles)." You can use the same type of noodles for lo mein and chow mien. Wheat noodles with egg is the typical type of noodles used in these dishes. Fresh egg noodles (preferably ~1/4" thick) are ideal for lo ...


1

All noodles are pasta, all pastas are not noodles. For instance couscous is pasta, but it bears no resemblance to a noodle. Most pasta is made of wheat flour, but not all. Even if it's made of rice or some other grain, it's still pasta, but it might not be a noodle.



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