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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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 ...
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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. ...
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  • 638
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 ...
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  • 303
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 ...
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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 ...
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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 ...
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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.....
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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 ...
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  • 111
10 votes
6 answers
7k views

Why is gnocchi a dumpling and not a noodle?

I've recently been told that gnocchi is technically a dumpling, not a noodle. What about it causes gnocchi to fall under the dumpling category?
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  • 427
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. ...
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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 ...
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  • 7,152
9 votes
5 answers
21k views

What is Spaetzle? How is it cooked?

We had Spaetzle for lunch today. I've never had Spaetzle and couldn't figure out the ingredients or cooking method.
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  • 676
9 votes
5 answers
14k views

Do fresh ramen noodles come in a curly form, or only instant?

Put another way, if I am served curly ramen noodles in a restaurant or for take-out, does that mean they are necessarily instant noodles? If there are fresh noodles that are curly, can someone provide ...
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9 votes
2 answers
10k views

How to cook spaetzle (German homemade noodles/pasta) without it ending up soggy?

I've made spaetzle a few times now but every time I struggle with it ending up a bit wet/soggy, I try to drain it the best I can but it holds a lot of water still. I do sometimes end up cooking it ...
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9 votes
3 answers
7k views

Homemade Gluten-Free Udon Noodles

I have celiac disease and would like to make gluten free Udon Noodles. I have been unable to find a recipe and have never made homemade noodles. Does anybody know how to make these delicious, chewy ...
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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. ...
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  • 8,292
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 ...
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  • 653
8 votes
5 answers
12k views

How to cook Lo Mein?

I just moved to China and I would like to cook some lo mein ( chinese noodles ), this is the easiest way to get some veg. food here :) The lo mein I bought are not the fresh ones but the dry ones. ...
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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'...
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8 votes
7 answers
172k views

Can I prepare instant noodles in the microwave?

I want to prepare instant noodles in microwave. The instructions on the pack clearly mention a gas stove to be used, but I don't have access to one. The instant noodles I am talking about are Nestle'...
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  • 183
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 ...
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  • 215
8 votes
2 answers
1k views

Am I making this noodle correctly?

I decided to make pad thai noodles from scratch. The recipe I found for rice noodles said to let the rice soak overnight then grind the resulting mixture in a blender. After that it called for ...
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  • 9,040
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 ...
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  • 639
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 ...
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  • 46.3k
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 "...
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7 votes
4 answers
19k views

What is the correct way to cook thin rice noodles for Vietnamese dishes?

I like to make Vietnamese bun (rice noodle bowl) at home, but my noodles never seem to have quite the same texture as at my favorite restaurants. I boil water, turn it off, and then add the noodles ...
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6 votes
8 answers
54k views

A proper way to cook Mi Goreng noodles?

I've purchased a 30 pack box of these delicious noodles and I'd like advice on how to cook them properly. From past experiences, I've either used too much water which made them soggy and very soft ...
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  • 163
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 ...
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  • 9,605
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. ...
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  • 61
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 ...
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  • 163
6 votes
1 answer
3k views

Is there a difference between the grocery store package of chow mein noodles and the package of lo mein noodles?

I'm looking at making a recipe that calls for lo mein noodles. All I can find in the grocery store are chow mein noodles. Is there a difference between these two types of noodles? I am referring ...
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6 votes
2 answers
3k views

I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing?

I recently fell in love with Udon soup. I've had it at 2 different restaurants in Austin TX, and I find the broth clean and delicious. My favorite includes cucumber, carrot, a few shrimp, green ...
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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 ...
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  • 753
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 ...
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5 votes
2 answers
7k views

How do I make Udon noodles fat?

When I get Udon at a restaurant, they're these massively thick noodles. When I cook them they look like linguine. What am I doing wrong?
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  • 217
5 votes
2 answers
4k views

How to properly mix cooked noodles and vegetables?

Whenever I make basic noodles & vegetable dishes I would cook the noodles in a pot of water, while at the same time stir frying vegetables in a wok. Then when the cooking is done, I would drain ...
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  • 707
5 votes
2 answers
508 views

Should tamarind pulp go into Pad Thai sauce?

I'm making my own Pad Thai sauce and I'm not sure if I should strain out the tamarind pulp or if it can stay in the sauce. Or is there some type of prepared tamarind which dissolves into the sauce so ...
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  • 1,152
5 votes
2 answers
19k views

What does kansui do to dough in noodle making?

I'm trying to understand how to properly prepare hand pulled noodles. I've read about Kansui and Lye water and in some instances I've read that they serve a similar purpose. However, after some ...
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  • 638
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 ...
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  • 4,930
5 votes
1 answer
661 views

Why don't instant noodles ooze oil

If instant noodles have been prepared by flash frying noodles, why are they not oily? Why don't you get any oil on your hands when you hold a "cake" of dry noodles?
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  • 151
4 votes
4 answers
1k views

Using noodle cooking water to loosen sauce?

One of my guilty pleasures is perusing my wife's Real Simple magazine for recipe ideas and cooking tips. In the March 2013 issue one of the cooking tips has me a bit confused. In the Three Steps to ...
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  • 2,576
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 ...
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  • 141
4 votes
4 answers
313 views

Reducing the saltiness of commercially prepared seasoning

I've been cooking a certain brand of noodles, and noticed that the seasoning provided is quite salty than you'd expect. Is there a way to reduced the saltiness without a noticeable change in flavor? ...
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  • 143
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) ...
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  • 364
4 votes
4 answers
14k views

What type of noodle and sauce is used to making Thai Drunken Noodles?

I LOVE drunken noodles from Thai food restaurants, but am never able to find those wide, thin noodles in the markets and don't know what they're called to ask. Also, what sauce is used in drunken ...
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  • 446
4 votes
3 answers
3k views

Fried Spaghetti

Pasta, as far as I'm aware, is always boiled to serve. However, their eastern cousin, noodles, are often fried. Are there any well-known Western (Italian) dishes that use fried fresh pasta, instead of ...
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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 ...
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  • 253
4 votes
2 answers
210 views

Getting rice noodles evenly distributed in wok

I use rice noodles for woks. I simmer them in hot water, then drain them in cold water and leave them in a bowl. Then I start frying the meat and vegetables in the wok. Now the problem is: The ...
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  • 251
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 ...
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  • 76
4 votes
1 answer
941 views

Japanese cold soba broth?

I remember having been in Japan and ate several meals of cold soba. Their cold soba broth taste like soy sauce with only a stint of saltiness; it doesn't taste like it's made of sushi type sweetened ...
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  • 1,954