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10

Par-boiling the noodles at home would allow you to finish cooking them with just hot water. I would boil your chosen noodles 2 minutes under the package recommended time. Then rinse and chill the noodles and toss with a bit of oil and chill it. Take this to work in an insulated bag with an ice pack. A "saucy" noodle dish would be simpler to prepare at the ...


9

Round lo mein noodles look veeeeery similar to spaghetti: Spaghetti Lo mein The biggest difference, ingredient-wise is that dried pasta (mostly?) does not contain eggs and lo mein noodles do. I know that at least once shopping mall food court chinese food place I've eaten from uses spaghetti for their lo mein. It's kind of obvious, but it's not bad. I ...


9

Another option is Smoked Paprika. As Jolene wisely cautions, those liquid smoke products are very strong. And even though it might be "natural" smoke flavor, it can lend a "synthetic" taste to delicate foods. Smoked Paprika has a much more subtle smokiness. Of course, it will also add color and additional flavor of its own. It sounds to me like this would ...


8

To add smoky flavor, you can add a drop of liquid smoke. Do it drop by drop - be careful, it's easy to use too much and not be able to taste anything else. Liquid smoke is actually made by distilling smoke and it really does add a flavor much like putting the food in a smoker (or a big fire).


7

If it were me, I'd cook the pasta seperately (possibly in some of the broth), and only combine them just before it was to go out in the buffet. You might also want to take a look at How do canned soup companies keep their noodles from absorbing all the liquid in the can?


5

I would suggest either using a commercially available liquid smoke product added after the stir-frying stage. The proper proportion would require some experimentation. Or you could try using a stove top smoker to smoke the meat & (dried) noodles beforehand, (perhaps something par-cooked similarly to the way instant ramen noodles are so there is fat in ...


5

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 ...


5

I do it all the time, but I always use whole wheat spaghetti. Regular spaghetti is too mushy for Lo Mein. Also, in a regular grocery store Lo Mein is about $4 for half a pound whereas spaghetti is about $1 for a pound.


4

Rice noodles or egg noodles can be prepared in a bowl of hot water. At home, I usually make 300-400 grams of noodles in about 2 litres of water, and that serves 4 people. It's best to err on the side of more water, though. So 100g of noodles, which is a large portion for one person, in about 750ml of water should be fine. My rice noodles (3mm) take about 10 ...


3

While the some of the other answers point to liquid smoke or actual smoke, I would suggest that the flavour doesn't primarily come from the smoke generated by the fire/stove, but by the wok, the oil and technique itself. Real smoke penetration is a inherently slow process. Stir frying is an extremely fast process. On one of those woks as pictured in your ...


2

While the other answers seem to have focused on the eggs, the biggest difference between Italian noodles and many Asian noodles (especially wheat-based noodles, like lo mein) is that the latter are often treated with alkalies like lye-water or alkali salts (potassium/sodium carbonate or sodium bicarbonate). This can enhance any preexisting yellow pigments ...


2

Fairly impossible; noodles are thirsty. :) Ever had a canned soup noodle that wasn't soggy? Typically the closest you can get is what you mentioned; Cook noodles VERY al dente with salt and olive oil; 1-2 mins under typical al dente. Then wash with butter and salt (or olive oil). Serve on side with a light amount of butter and broth mixed in. Try to ...


2

I have not made these noodles, but what you describe is normal. What are you seeing is gluten production happening. And you don't want to prevent it, it's why you put the whole alkali stuff in there in the first place! Gluten is a very elastic stuff. Dough behaves (and tastes) very differently before it's formed. Pulled noodles need stronger gluten than ...


2

I have only experience with pho noodles. I don't know if the pasta you are referring to behaves fundamentally different to the noodles that I'm familiar with. The ingredients seem to be almost the same: rice flour. Some kinds of rice pasta are made with brown rice flour but this is basically white rice flour with the bran layer and the germ. I guess rice ...


2

None of those items need to be heated to be safe, even if you eat them daily. Vermicelli is just pasta, made from wheat four, rice flour or mung bean flour. It may not be palatable under-cooked, but it won't hurt you unless you are sensitive to that ingredient. And if you are sensitive, cooking it won't help anyway.


2

Baking turns bicarbonate of soda into a weak form of lye - sodium carbonate, as you said. It basically makes it a stronger alkali. The actual baking process is safe, but the resulting lye is an irritant and you should avoid getting in on your skin, and definitely avoid it getting it in your eyes. The difference in texture and colour is noticeable after ...


2

Find a good Asian food market. They should sell small jars, tins, or liquid in sachets of soup flavours. I find the jars most convenient. About a teaspoon per serving is plenty, store in the fridge after opening. Some of the liquid in sachets can be the most authentic for the Asian style, but for just a beefy broth, one of the jars will do fine. If you ...


1

To make the seasoning, you'll need to experiment. You'll need at least some of those chemicals, but you can probably find them with friendlier, less chemically-sounding, names. Looking at the ingredients list, I'd guess that the key ingredients in that list, flavour-wise, are probably Monosodium Glutamate, Yeast Extract, Onion Powder, Garlic Powder, Tomato ...


1

The simplest reason is texture. The point of cold soba noodles is to taste them at the ideal texture for soba. In a party situation, I've served cold soba with pre-mixed sauce, and there's a variant called wanko-soba in some parts of Japan (particularly Iwate prefecture) that is often served premixed in small bowls, but unfortunately, this results in the ...


1

I only tried once in Beijing at a noodle class where I did far better at jiaozi (dumplings) than longevity-noodles. Pulling is always going to be a knack that comes from practice but is a bit easier with preliminary kneading/stretching. We pulled and folded -always in the same direction- til dough was glossy smooth, perhaps 15min. (Even had a chance to ...


1

I've never tried this, but if you're willing to experiment, a few things to try: Roll out the pasta, then do a bit of a accordion fold / pleating sort of drape of it before slicing it into individual noodles. (if you pleat it at an angle, you might be able to get it even more curly). Of course, this means you can't use the pasta cutter on a roller. Cut ...


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.


1

Your best bet is probably to use rice noodles (like Vietnamese bánh phở), since they can rehydrate very quickly in hot water. When they reach the desired tenderness, you can then discard the water and mix in whatever sauce/broth/seasonings you like. Some soy sauce, fish sauce, and/or sugar would work well, since they're all shelf-stable and you can keep ...


1

Asia invented noodles and everyone has been playing with the recipe for thousands of years. Here in louisiana every region and even every household has a different gumbo recipe... Noodles are kinda the same, all across Asia there are a thousand different recipes with hundreds of different noodle recipes. In short, try it out and see if you like it. Happy ...


1

It's almost the same thing. Dry pasta is eggless fresh pasta has egg Dry Egg Noodles have egg. You can buy egg noodle spagetti. If you want to be vegan, then stick with regular dried spagetti and your "lo mein" will be egg free. If you want your spagetti to be more "lo mein like", learn to cook the pasta with the dried spagetti being added last and ...


1

I am not really giving you a recipe, I am give you a technique. There are two ways to make noodles, you either boil them and then use boiled noodles as an ingredient, or you put in just the right proportion of moisture to dry pasta so it finishes just right in a very similar manner to cooking rice. If you want noodles that are full of the dish's flavor, ...


1

Kraft macaroni and cheese is made perfectly palatable just by letting the macaroni soak in hot tap water for 15 minutes or so (keep stirring it) Overhydrating until its mush is not a problem because if you are making mac & cheese this way, chances are you're pretty hungry and you will be checking it for correct tendeness. It does taste noticeably ...


1

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 ...


1

If you make fresh pasta like we do in Italy you can't cook it al dente - it is already too soft. I don't know who invented the term, but it just a guideline for how much you should cook dried pasta when re-heating it so that you do not boil it to pieces. People who make their own fresh pasta will never be eating pasta al dente.


1

In accordance to this page the lye water only has a minor effect on the ability to pull the noodles: http://www.lukerymarz.com/noodles/ingredients.html Lye water is supposed to be the secret ingredient in hand pulled noodles. I've tried recipes with it and without it, and it does not make the dough any easier to pull. In fact, if you use too much of ...



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