Questions tagged [noodles]

Questions about preparing and cooking noodles, a strip, ring, or tube of pasta or a similar dough, typically made with egg and usually eaten with a sauce or in a soup.

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0 votes
2 answers
105 views

What is the perfect way to boil hakka/chowmein noodles?

What is the correct way to boil noodles? I am talking about the packaged noodles and not half-boiled noodles. I see conflicting information online, and their noodles, irrespective of their method, ...
0 votes
1 answer
75 views

What web sites have recipes for a Philips Pasta Maker Avance Collection

Help! I bought a Philips Pasta Maker. I love pasta and Asian noodles. The first time I used this machine the pasta was wonderful. Ever since, there have been problems. Mostly, the pasta is dry and in ...
7 votes
7 answers
16k views

How can I separate fresh rice noodles that are stuck together?

I sometimes buy rice noodles from an Asian grocery, especially since certain sizes (like sheets) are hard to find in dried form, and the finished texture is different. However, I generally find that ...
1 vote
1 answer
74 views

Getting the right dough for semolina-water pasta

I'm making pasta from scratch pretty much every day now. Any time I cook long noodles, they break up once I toss them gently in the sauce after boiling. What could I improve to make them stronger? ...
3 votes
3 answers
232 views

What are Maggi noodles and what's a good bulk substitute?

I've discovered a taste for Maggi 2-minute noodle masala. Throw the noodles and spices in boiling water, stir, wait a couple minutes. Tada! But all that packaging. I generally eat 2 packets at once, ...
19 votes
10 answers
160k views

Can I add uncooked noodles directly to soup?

Most noodle soup recipes that I see call for boiling and draining the noodles separately, then adding them to the broth already cooked. Is there any reason that I can't just add the dry noodles 10 ...
2 votes
2 answers
315 views

How does kraft mac and cheese or velveeta get that tangy flavor?

I'm on a mission to recreate boxed mac and cheese or velveeta shells and cheese. I've used sodium citrate to make a creamy cheese emulsion from normal cheese. However, I feel that my sauce still lacks ...
5 votes
3 answers
93k views

How should I store leftover rice noodles?

I seem to recall reading somewhere that you should store leftover cooked rice noodles in water. Is this right? I don't want them to bloat and become ruined. I also seem to recall reading somewhere ...
6 votes
1 answer
479 views

Can I mix food grade lye (sodium hydroxide) with water to make kansui?

I have food grade lye (sodium hydroxide) from pretzel making and I want to make chewy noodles, either ramen or Chinese noodles. Many of these recipes call for lye water or kansui. I have found many ...
8 votes
11 answers
97k views

Can spaghetti noodles replace lo mein noodles?

Let's say a family member asked me to try cooking lo mein for dinner, but I don't have time to stop by a big enough grocery store to get Asian noodles. I do, however, have spaghetti in the cupboard. ...
7 votes
4 answers
1k views

Why remove the vegetables from vegetable stock? [duplicate]

Most meat stock is based on boiling bones, so it's not hard to imagine why you'd want to remove the bones before using the stock. Vegetable stock, on the other hand, is broadly similar to the mirepoix ...
4 votes
2 answers
328 views

Is there a difference between boiling water and almost boiling water?

When cooking noodles (ramen or pasta), recipes often call for it to be thrown in boiling water. I’m often impatient and can’t wait for the water to go from almost boiling (95C) to full boiling (100C) ...
8 votes
4 answers
37k views

Keeping noodles from absorbing all the soup

I cook in the summer for a week for about 30 people,and we serve buffet-style over the course of about an hour. This summer, my plan is to make lemon chicken orzo soup for one of the meals. However, I'...
8 votes
5 answers
51k views

Can I substitute baking soda for kansui powder?

Related: What does kansui do to dough in noodle making? I'm looking to make my own 拉面-style noodles. I've read up a lot about kansui and making your own kansui with a powder mix of sodium and ...
10 votes
3 answers
4k views

Mysterious Disintegrating Udon noodles

A few weeks ago, I had a very strange experience making udon noodles. Almost instantly after adding the dried noodles to boiling water, and giving a slight stir, they began to break apart. After a few ...
3 votes
1 answer
182 views

What are ‘fresh noodles’ in a salad

I am missing my favourite salad. It’s 5 hours from my house so I am stuck trying to recreate it at home. It’s called an Asian Goi Mi Salad. As you can see by the photos it’s loaded up with yummy stuff....
3 votes
6 answers
6k views

Panda Express style Chow Mein

I find myself addicted to Chow Mein served at Panda Express, and have tried cooking it several times, failing each time. I have followed these recipes: http://www.mademan.com/mm/how-do-you-make-...
0 votes
4 answers
39k views

Where can I find (plain) Ramen noodles?

I recently thought about trying to make the Chicken Ramen recipe from Wagamama, however I will need to know how to get the correct ingredients from the best sources. I don't know any good sources to ...
4 votes
2 answers
2k views

Why is my Buckwheat soba noodle dough crumbling?

I am trying to make Buckwheat noodles (Soba). The recipe involves nothing but buckwheat flour and water. I am failing to make the dough solid. It crumbles apart. I was trying to adjust it by adding ...
2 votes
1 answer
2k views

kansui powder vs. lye water, which one is better for noodles?

What is the difference between kansui powder and lye water? Can they substitute for each other?
11 votes
3 answers
6k views

Lamian (Hand Pulled Noodles) Technique Question

I have been learning and working on creating Lamian (拉麵) for a year now, and it has been quite an adventure! I had little experience working with dough coming into this, so despite many failed ...
2 votes
1 answer
193 views

Using cheese in noodle dishes

A while ago I went to a Korean restaurant and ordered a noodle dish without really looking at the menu (as I sometimes tend to do). I was surprised when I was served something that had cheese in it, ...
4 votes
3 answers
9k views

Pulled noodle dough: how can you realign the gluten after a failed attempt to pull?

I've seen many videos regarding how to knead the pulled noodle dough. The one recipe I used for this is: For hand pulled noodles you need: Bread flour (wet gluten 29-30%, protein 11%-12%) 45% added ...
1 vote
1 answer
1k views

Is the typical value (as consumed) refer to the product after cooking or before cooking?

Looking at the Typical Values under Nutrition for Morrisons Free Range Egg Noodles, does the "(as consumed) per 100g" mean that 100g of uncooked noodles provides 107 calories when it is cooked, or ...
6 votes
2 answers
29k views

Cooking Ramen noodles in broth or not?

I was wondering if there’s a downside in cooking ramen noodles directly in the broth it will served in. From the recipes I see, ramen noodles are cooked in slightly salted water and then incorporated ...
0 votes
1 answer
4k views

How to prevent my wide rice noodles from breaking after cooked?

I’ve been making Pad See Ew a number of times. I cook my wide rice noodles according to the package instructions (place in boiling water for 6-8 minutes) followed by draining in a strainer and rinsing ...
3 votes
1 answer
188 views

Special twist to make pasta noodles like the ones at Take Aways / Kebap Huts

You people out there are my last hope for finding my holy grail. I have tried dozens and dozens of recipes - none of them came even close to what I am searching. I look for a way to make noodles like ...
1 vote
1 answer
138 views

What are natural alternatives to Nong Shim noodles? [closed]

My dad can't explain why he loves just the Nong Shim noodles below. Are there more natural alternatives? Note these are NOT the instant cup noodles. He doesn't use their sauce that contains MSG. ...
1 vote
3 answers
6k views

Preventing Noodles from Sticking to the pot

I have been having this problem with my macaroni and I'm hoping that I'll finally be able to find an answer here! I make my noodles in a pot on the stove. But I find that a lot of my noodles are ...
20 votes
6 answers
40k views

What flour and technique do I need for hand pulled noodles?

I can't get the dough I tried to be good enough so that I can pulled it and make noodles out of it. What kind of flour exactly do I need? What are other things do I need? I have used self raising ...
15 votes
5 answers
53k views

How can I cook dried noodles with just hot water?

I'm looking for any tips for making a meal with dried noodles without needing to actively cook them. My problem is that the kitchen in my office has nothing, not even a microwave. It just has a hot ...
38 votes
3 answers
9k views

Is pad thai actually Thai?

More like meta-cooking question, but I believe it fits here better than on travel stack. All around the world, one of the symbols of Thailand is Pad Thai. And multiple versions of curry. But when I ...
5 votes
7 answers
40k views

Ramen with Egg :: Screwed Up Something

I was using some variant Veg. Ramen Noodles (The one with the noodle brick and the TasteMaker) and wished to add some "real" protein in the form of egg. I cooked the Ramen as follows: I got the ...
17 votes
14 answers
194k views

Turning regular noodles into no-boil noodles

I've been told by other that you don't need to boil the noodles for lasagna before you assemble and bake it. They claim that you can just lay them out on the pan raw and assemble as usual and the heat ...
-1 votes
2 answers
1k views

Is there a way to either a) cook an egg with a lighter, b) boil water with a lighter or c) cook 2 minute noodles with no hot water

I want to do these but on camp and my resources are limited to a pot, eggs and 2-minute noodles. Is there any way to do at least one of the above? (Preferably the noodles?)
10 votes
2 answers
22k views

Why should I bake baking soda for making ramen noodles?

I see this recipe for ramen noodles ("alkaline noodles") that says to use bicarb / baking soda that is baked in a very slow oven for an hour (250F / 120C) before incorporating into the noodle dough. ...
0 votes
2 answers
3k views

Pasta sticks to rolling cutters

Recipe : Three cups AP flour, three or four eggs depending on their size. This recipe used to work for my little hand crank pasta machine, but lately wont. The pasta that results doesn't stick to ...
8 votes
7 answers
5k views

How can I get the smokey flavour in Hor Fun?

I made Hor Fun (not the linked recipe in specific) the other day for my girlfriend who loves the dish. However, her critique was that it lacked the distinctive smokey flavour of the dish. When it's ...
3 votes
1 answer
11k views

Why can't one reheat wok noodles?

Most packages of ready noodles contain the information not to reheat them, for example: https://groceries.asda.com/product/noodles/asda-straight-to-wok-noodles/910002208900. It's safe to reheat rice, ...
2 votes
2 answers
100 views

Can I add "stars" pasta or very small soup shells pasta to boxed chicken broth & make in the microwave?

I have boxed chicken broth I want to quickly make in the microwave and I want to add either tiny stars pasta, or "small soup shells" pasta. Both pastas are tiny, about 1/4 inch width & height. I ...
7 votes
2 answers
4k views

How can I make curly rāmen noodles from scratch?

I want to make the rāmen noodles from scratch including the pasta itself and not just the sauce. I have found some recipes online that look promising. However, how can I give it the characteristic "...
6 votes
5 answers
1k views

Why isn't "pasta" water salted in Chinese cuisine?

I'm American-born Chinese and my parents never salt the water in which they boil noodles and there's never been an issue - at least with my palate - with seasoning or the texture of the noodles w.r.t. ...
28 votes
7 answers
170k views

What does al dente really mean?

Initially I was told that al dente meant that the pasta was cooked but still firm, definitely not soggy or overcooked. Later, someone told me that it meant not quite cooked all the way through. ...
13 votes
4 answers
96k views

What is the difference between noodles and pasta?

Is pasta just a fancy name for noodle? Or is pasta always an Italian style noodle? Is all pasta noodles? Or the other way around? This may be more of a language question than an actual food question.....
4 votes
3 answers
1k views

What sort of rice and noodles are "brown rice" or "brown noodles"?

I am a university student about to enter his second year. At my school, only freshman are given (relatively cheap) access to the Dining Commons, and I recall, near the end of the year, a nutrition ...
3 votes
2 answers
4k views

Prevent noodles from sticking when leftover in fridge

and sorry for the basic question but I'm a... basic cook. I'm trying to replicate a simple meal I buy at the local shop which is fine when eating hot, but when cooling, leaving in the fridge and ...
2 votes
1 answer
468 views

Alkaline ramen noodles shelf life in uncooked state

I do make alkaline noodles by myself in our restaurant. David Chang suggests to mellow-stop the alcalic reaction to add citric acid. I dont have a good experience with it. The character of the dough ...
0 votes
1 answer
1k views

How to prevent large rice noodle from curling?

Today I cooked big rice noodles with chicken in oyster sauce, Thai style. It was very delicious. I had not fresh, but dried noodles (photo not mine). In order to make it right, I needed to first ...
6 votes
4 answers
7k views

Chinese rice vermicelli tastes of chemicals

We bought a large package of dry rice vermicelli recently at our local Thai market. We've cooked it a couple of times, and both times once it starts to boil it gives off a chemical odor, sort of like ...
1 vote
1 answer
321 views

Thai Chicken and Noodles Recipe Recreation

I used to eat this delicious Thai Chicken and Noodles recipe from a restaurant that closed down over a decade ago. I'm looking for a closest approximation of a recipe that will still taste good. (I ...