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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 ...


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?


Pressure cook or slow cook. Don't pressure cook too long or the meat you get will become dry and stringy. I prefer very slow cooking, often in the oven at about 190-220° for HOURS!!! Brining helps. I made one recently, cooked in a soy-based sauce. Cooked for about 7 hours. When finished, best to take the meat off the bone as soon as it's cool enough to ...

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