Action For Children Quiz Winter 2024 C/D...
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noodles
9 Answers
I really like noodles but never seem to be able to cook them properly.
Can anyone suggest a method of cooking or a particular brand to use?
Can anyone suggest a method of cooking or a particular brand to use?
Answers
1 to 9 of 9
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i know what you mean.
i buy these packet noodles, they're usually on the same shelf as super noodles, (which i hate!) don't know what make they are - i've just checked the cupboard and i haven't got any at the moment - they come in mushroom or chicken with chilli bits flavour. they're are brilliant - quick and easy too.
just cook them up and add to your vegetables, sauce ect.
or for a quick snack, slice a couple of mushrooms and place in the pan with the boiling water, add the noodles and flavour sachets. simmer for a couple of minutes then add some chopped ham and soy sauce. if you don't like your noodles with too much liquid then just boil furiously till liquid evaporates, then serve.
delicious!!!
i buy these packet noodles, they're usually on the same shelf as super noodles, (which i hate!) don't know what make they are - i've just checked the cupboard and i haven't got any at the moment - they come in mushroom or chicken with chilli bits flavour. they're are brilliant - quick and easy too.
just cook them up and add to your vegetables, sauce ect.
or for a quick snack, slice a couple of mushrooms and place in the pan with the boiling water, add the noodles and flavour sachets. simmer for a couple of minutes then add some chopped ham and soy sauce. if you don't like your noodles with too much liquid then just boil furiously till liquid evaporates, then serve.
delicious!!!
Hi shivvy,
I use various noodles that I buy in our local Chinese Supermarket...as you probably know there is such a variety...egg, cellophane, thread, etc...
Most of them however are only infused in boiling water for say 4 minutes, having been taken off the heat once put in the water...I usually will boil a kettle of water, having placed noodles in a large pan, pour the boiling water on them, then leave to stand in the hot water for the said time (which usually will be on the packaging). This is all you need to do, as to continue cooking them (boiling on hob) will toughen them. Adjust infusion according to the type (very fine vermicelli will take less time in the water)...
You can then drain them, add your sauce or other cooked ingredients, then hey presto!! ( if stir-frying add them to the wok or frying-pan after thorough draining)...
n00dles
I use various noodles that I buy in our local Chinese Supermarket...as you probably know there is such a variety...egg, cellophane, thread, etc...
Most of them however are only infused in boiling water for say 4 minutes, having been taken off the heat once put in the water...I usually will boil a kettle of water, having placed noodles in a large pan, pour the boiling water on them, then leave to stand in the hot water for the said time (which usually will be on the packaging). This is all you need to do, as to continue cooking them (boiling on hob) will toughen them. Adjust infusion according to the type (very fine vermicelli will take less time in the water)...
You can then drain them, add your sauce or other cooked ingredients, then hey presto!! ( if stir-frying add them to the wok or frying-pan after thorough draining)...
n00dles
Hi shivvy,
It's all really down to preference...cellophane(transparent) noodles (bean thread) are usually used in soups & braised dishes (they are put in warm water for about 5 minutes, before use..Wheat noodles or egg noodles are exactly that, (hard or soft) wheat flour, and if egg added labelled as egg noodles, flat ones generally used in soups and the rounded ones stir-fry, both can be purchased fresh or dried (similiar to Italian noodles)...Contradictory to what I said earlier, if fresh, these are normally cooked in boiling water for between 3-5 minutes until soft...dried ones can take a little longer 4-5 mins...if cooking ahead of time put these in a bowl, sprinkle with sesame oil, cover with clingfilm, refrigerate and use within 2 hrs for stir-frying etc.
Rice noodles (white, dried)sometimes flat (stick noodles) used in soups or stir-frys...these are soaked in warm water for 15 minutes, until soft.. Check the packaging for advice, most will suggest you rinse the noodles after (never before)cooking/infusing and some will even suggest cooling them in cold water till your ready to use them in whatever dish your preparing. Obviously, if you are serving them plain (like rice) there is no need to do this, drain from water and serve!
Personally I prefer the plain wheat or egg noodles, as I cook more stir-fry meals...having said that, rice noodles are nice used for seafood dishes, either stir-fry or soups...Cellophane are pretty tasteless, but are so fine and delicate that they do compliment soups and are good deep fryed to be used as a garnish...
It's best if you experiment, don't buy too many different ones at once, use them for different recipes, to see which you prefer for the type of meals your planning to cook...
If your planning on chow mein type dishes, then wheat or egg noodles are the ideal choice...they are probably used more than any other type of noodle, whatever the dish...
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It's all really down to preference...cellophane(transparent) noodles (bean thread) are usually used in soups & braised dishes (they are put in warm water for about 5 minutes, before use..Wheat noodles or egg noodles are exactly that, (hard or soft) wheat flour, and if egg added labelled as egg noodles, flat ones generally used in soups and the rounded ones stir-fry, both can be purchased fresh or dried (similiar to Italian noodles)...Contradictory to what I said earlier, if fresh, these are normally cooked in boiling water for between 3-5 minutes until soft...dried ones can take a little longer 4-5 mins...if cooking ahead of time put these in a bowl, sprinkle with sesame oil, cover with clingfilm, refrigerate and use within 2 hrs for stir-frying etc.
Rice noodles (white, dried)sometimes flat (stick noodles) used in soups or stir-frys...these are soaked in warm water for 15 minutes, until soft.. Check the packaging for advice, most will suggest you rinse the noodles after (never before)cooking/infusing and some will even suggest cooling them in cold water till your ready to use them in whatever dish your preparing. Obviously, if you are serving them plain (like rice) there is no need to do this, drain from water and serve!
Personally I prefer the plain wheat or egg noodles, as I cook more stir-fry meals...having said that, rice noodles are nice used for seafood dishes, either stir-fry or soups...Cellophane are pretty tasteless, but are so fine and delicate that they do compliment soups and are good deep fryed to be used as a garnish...
It's best if you experiment, don't buy too many different ones at once, use them for different recipes, to see which you prefer for the type of meals your planning to cook...
If your planning on chow mein type dishes, then wheat or egg noodles are the ideal choice...they are probably used more than any other type of noodle, whatever the dish...
<
sorry, lost the last part of the post!!!
my own fault, should have sent it in two parts...
When in the shop, read the instructions...this will tell you what that particular noodle is best for, so you don't buy the wrong one for the meal your planning...
Good Luck, hope this helps (it really is trial and error)
n00dles xxx
my own fault, should have sent it in two parts...
When in the shop, read the instructions...this will tell you what that particular noodle is best for, so you don't buy the wrong one for the meal your planning...
Good Luck, hope this helps (it really is trial and error)
n00dles xxx
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