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45 votes
Accepted

Is pad thai actually Thai?

It's Thai, but it's a relatively new dish as it doesn't date back when the country was called Siam, and it uses Chinese style noodles and preparation (with Thai flavors). There was a coup against the ...
Joe's user avatar
  • 80.9k
19 votes

What can you replace eggs with in noodle dough?

Not all noodles or pasta has egg anyway. You don't need to substitute, you can just leave them out. You can make them with just flour & water, or optionally add a little oil & salt. The longer ...
Tetsujin's user avatar
  • 29.8k
13 votes

What can you replace eggs with in noodle dough?

What you want to achieve is replacing the protein mesh provided by egg albumin. You can mix extra wheat protein/gluten to the dry starch when making the dough if using wheat flour, in the form of ...
borkymcfood's user avatar
  • 5,361
10 votes

How to evenly mix stir fried vegetables with noodles?

Rinsing the cooked noodles in cold water helps enormously, rather than adding them straight into the pan. The noodles stick together because of loose starches on the outside, rinsing washes that off. ...
GdD's user avatar
  • 76.7k
10 votes

How to evenly mix stir fried vegetables with noodles?

Every time you stir the noodles, it "pulls" them out of the vegetables. You simply will not be able to mix them in with a utensil, because the stirring effectively un-stirs them. Instead, ...
Sneftel's user avatar
  • 29.5k
8 votes

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

All the Chinese noodles that I have ever cooked were made from salted dough, while Italian dried pasta was made from unsalted dough. Hence the difference in cooking methods. As per Wikipedia: ...
Enivid's user avatar
  • 583
8 votes
Accepted

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

80% potassium carbonate, 20% sodium bicarbonate at some concentration https://omnivorescookbook.com/kansui is likely to behave very differently than your sodium hydroxide. Kansui is probably strongly ...
Wayfaring Stranger's user avatar
8 votes

How can I improve my noodle soup?

Chicken breast is bland; you won't get much flavour out of it. There are a couple of things you can do : Roast the chicken and onions before to add some depth, you could also use some tomato paste (...
Max's user avatar
  • 20.4k
8 votes

How can I improve my noodle soup?

It’s difficult to make recommendations, as you probably have something on hand to help, but we can’t see what’s in your pantry. With the limited amount of meat used to make the broth, you may want to ...
Joe's user avatar
  • 80.9k
8 votes

How can I improve my noodle soup?

Most of the [I hesitate only slightly to call them clickbait] recipes for chicken noodle soup using only a chicken breast make up their entire flavour profile using ready-made stock. The chicken ...
Tetsujin's user avatar
  • 29.8k
7 votes

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

I think those are chow fun noodles, cut them to the desired size if not already cut, soak it in cool water for about 7-15 mins then hand unroll them. That how I was taught anyways. The packaging ...
Jade So's user avatar
  • 1,299
7 votes

Why can't one reheat wok noodles?

The "do not reheat" is standard text on food that's already cooked (like these noodles) with the expectation you'll cook it again. So they expect you to reheat once by stir-frying, then not again. You ...
Chris H's user avatar
  • 44.4k
7 votes

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

There are two main differences, obviously: five degrees, and no boiling action. As Cascabel mentioned in a comment, dried pasta will "cook" even in water that's well below boiling ...
Sneftel's user avatar
  • 29.5k
6 votes

Is pad thai actually Thai?

It is Thai. Pad thai has its origin from chinese noodle. It can be found every where even outside tourist area. Actually you can find it anywhere in the country. It is definitely not a new dish ...
vasin1987's user avatar
  • 207
6 votes

What are ‘fresh noodles’ in a salad

Fresh - as opposed to dried. Specifically in the UK, 'noodles' can only be Chinese/South-East Asian. Pasta is pasta, it is never called noodles over here, so we don't have the confusion the US has ...
Tetsujin's user avatar
  • 29.8k
6 votes
Accepted

Why remove the vegetables from vegetable stock?

The point of stock is to extract the maximum flavor from whatever you are using, be it bones or vegetables. Once extracted there's not a whole left, which is why you don't boil stock bones over and ...
GdD's user avatar
  • 76.7k
6 votes

What can you replace eggs with in noodle dough?

In Crossroads Cookbook, Tal Ronnen replaces eggs in Italian-style egg noodles with a combination of tofu (for protein and texture) and red palm oil (for color and fat), per this recipe. I have not ...
FuzzyChef's user avatar
  • 65.3k
5 votes

How can I make curly rāmen noodles from scratch?

Inspired by Claire and the Bon Apettit team I did a bit of research and found the following. Silicon flaps attached to the noodle cutter is one way to get the curly or wavy ramen noodle. You can ...
Joshua Dance's user avatar
5 votes
Accepted

Why is my Buckwheat soba noodle dough crumbling?

The crumbly texture is, apparently, quite common when working with an all buckwheat dough since it doesn't develop gluten - one of the reasons why many home-made soba noodle recipes use a percentage ...
Megha's user avatar
  • 11.8k
5 votes

How to properly mix cooked noodles and vegetables?

I'm assuming you mean cooked asian noodles and not Italian pasta as the two problems are different. One thing is to make sure you are boiling the noodles in plenty of water as this will reduce the ...
GdD's user avatar
  • 76.7k
5 votes

Using cheese in noodle dishes

My friend who was in Korea for a few months said that they are obsessed with cheese. It's not a traditional ingredient, but in modern cuisine they try to introduce cheese to some of the dishes - I ...
Gu Ka's user avatar
  • 51
5 votes

How can I improve my noodle soup?

One chicken breast for 3 liters of water is hardly enough to make a flavorful broth. You would either need more chicken or other vegetables (carrots, celery, sweet potato, parsnip, whatever you like), ...
Esther's user avatar
  • 2,443
5 votes
Accepted

How can I improve my noodle soup?

Based on your recipe, things I would change: Instead of boiling, bring the water to a boil, then immediately drop to a simmer. Cooking things too hot too fast almost always results in degradation of ...
Austin Hemmelgarn's user avatar
5 votes

How to evenly mix stir fried vegetables with noodles?

It's probably wrong like breaking spaghetti is wrong, but I just make sure to have smaller bits of noodle when making such stir fries. Either I smash the entire noodle block to pieces before throwing ...
Tinkeringbell's user avatar
4 votes

Pasta dough for orecchiette

Orecchiette is frequently made with two parts semolina flour to one part AP flour, and one part water. You can find multiple recipes online. So, I would begin your troubleshooting with a recipe that ...
moscafj's user avatar
  • 75.8k
4 votes
Accepted

Prevent noodles from sticking when leftover in fridge

The cooking method for the noodles you're using says: Allow 1 block of noodles per person. Plunge them into a pan of boiling water and simmer for 4 minutes. Drain well and toss in a splash ...
Ess Kay's user avatar
  • 775
4 votes

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

This is a little tricky to answer because of terminology. Kansui powder is a mixture of potassium carbonate and sodium carbonate, in powder form. It is typically added to a noodle recipe in a range ...
moscafj's user avatar
  • 75.8k
4 votes

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

Two reasons I can think the noodle would break apart. Your noodles are overcooked. The noodles are sticking. If you are stir-frying a noodle after cooking, likely I think the first would be the ...
talon8's user avatar
  • 11.2k
4 votes

Why remove the vegetables from vegetable stock?

You could, but... With them in, the texture and appearance will be rather different - the stock will be thicker and cloudier, stock or resulting broth, you can't go adding more like a thin sauce or a ...
Chris H's user avatar
  • 44.4k
4 votes

Why remove the vegetables from vegetable stock?

Why remove the vegetables from vegetable stock? It's likely the concept of "mushy vegetables" that throw people off. The texture of overcooked vegetables isn't the best, and the vegetables ...
Anastasia Zendaya's user avatar

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