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I would say NEVER cook noodles at the same time for all the reasons the smart friends above suggested but my adamant reason is that it makes the soup look and taste like dishwater!


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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 ...


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Corn Noodles are easy to make. Let's go to Moma's kitchen and watch her make some ;-) LET'S COOK IT TOGETHER - http://bit.ly/1fBpPOj RECIPE: 500 gr. Cornflour, 5 eggs, Salt, Parmesan (optional), 2 tbsp olive oil


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



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