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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, ...


6

Do you like your noodles swimming in water? If not, drain them.


5

Pasta (by which I infer you mean dried, Italian-style semolina pasta) is edible raw, right out of the package. It is not, however, palatable. If you soak it in water, it will hydrate and soften over time, but that is not the same as cooking it. True cooking also cooks the proteins and takes away that raw starchy taste. There is no way to achieve that ...


5

The short answer is yes, they can come in a curly form. There are several types of fresh noodle used in Rāmen, which can be classified mainly according to thickness and shape. Noodles are classified in shape into the straight sutorēto-men (ストレート麺), the curly chijire-men(縮れ面), and the more rare flat hirauchi-men(平打ち麺) . With the exception of the flat type, ...


4

For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors. My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork ...


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.


4

Depends on what sort of noodles, but you could cook them with less water. If you cook the noodles with 'just enough' water it will all be absorbed during cooking, so there will be none left to drain. This would probably be quicker, as there is less water for the microwave to heat up. Also, if the noodles have any sort of seasoning, draining the water could ...


3

I didn't think soba/udon stock had any animal (as opposed to fish) products in it, normally. (Unlike ramen.) This answer is based on the answer here: http://allabout.co.jp/gm/gc/216899/ (Japanese), which I found searching for a professional udon stock recipe. Traditionally the stock is konbu-based in Western-Japan, or katsuo-bushi (dried bonito flake) ...


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 ...


2

How much broth pasta can absorb is really a question of shape and how it was prepared, and not that much the type of pasta. The most absorbent pasta won't absorb anything if it was overcooked. So how do you cook pasta perfectly and what is the golden rules You should season the water, not the pasta. When cooking pasta, bring enough water to the boil to ...


2

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.


1

You could look into cellophane noodles. They're made from starch (often yam or potato), so it sounds like they'd work for you. If you have a decent Asian grocery store around, you may well be able to just buy them, too. You'll just have to be careful to check the ingredients, as they are sometimes made with corn starch too. (I'm not sure if it's whole corn ...


1

Yes, It can be done. Jamie Oliver is a good place to start. Here's a collection of recipes by celiac cooks Celiac.com. Plus, check out this Google Search and this Google Search. I don't have any personal experience cooking grain/gluten free, but I may be going back to Iowa soon. My cousin there is celiac, so I'd love to hear how this goes for you. I'd enjoy ...


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

I've always found rice noodles to hold huge amounts of liquid and flavour, especially when flavoured during the pre-cook soak


1

In korean cuisine, corn noodles are made with powdered elm root as the binding agent as it has the starchy glutinous qualities missing from corn. Maybe you could see about that or try getting some corn noodles from a korean grocer?


1

Deep frying noodles is likely to create bubbles, depending on exactly how the dough was formed; this is normal and expected. You see this on almost all battered fried foods. The actual mechanism is that the heat of the oil partially sets the starches on the surface of the noodle fairly quickly, creating an a barrier to the further escape of water or steam. ...


1

Just add an extra cup or so of water to the sauce. It comes out fine! I do it every time.


1

The trick is, soak them in very hot (not boiling) water for five minutes then refresh them under cold water to stop the softening process, then run a little hot water over them and leave them to drain on a coarse bamboo mat or strainer for at least half an hour until they are dry to the touch. You could even put them under a fan to help excess water ...



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