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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.

119 questions
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Oil in Ramen broth

Many recipes online suggest that at some point I should sauté some onions or scallions with vegetable oil and add them to the broth that is meant to go with the ramen. I know of toasted sesame oil and burnt garlic oil used as topping, but the…
Michele De Pascalis
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Can I cook pasta without heating it up... ever?

More of a survival question than anything. I have a bag of dried pasta, a plastic container, a can of tomato sauce, and some salt, and I find myself out in the wilderness with no heat to speak of. Is there some way I can get that pasta decently…
Anon
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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…
Vigrond
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Udon Noodles break too easily

I tried making Udon noodles several times and even though I've gotten a rhythm to do them, I still can't figure out why they break so easy when I blanch them. I use 1tsp lye water 8 ounces (1 cup) warm water 2 1/2 cups unbleached bread flour 1 1/4…
Jeff
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Use high gluten (bread) flour for hand pulled noodles

I found that recipes on hand pulled noodles use various types of flours that's confusing from a chemistry perspective. Dough made from high gluten flour is more elastic and less extensible which doesn't sound like a good candidate for hand pulled…
Candy Chiu
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At what stage should Dark Soy sauce be added while making noodles?

I'm new to soy sauce and have heard that it's essential in chinese cuisine. But it doesn't seem to add any flavor to my noodles. I'm adding the sauce before I put my cooked noddles in. And what's the optimal quantity to add without darkening the…
Uday Kanth
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Tweaking a Macaroni & Cheese Cake

This is basically the first loaf I have baked and I am having difficulty knowing how I should tweak it. I have four directions to go with it and would like to know in which direction I should go, or if further tweaking might improve any of the forks…
mfg
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Why my fresh udon take so long to cook?

I made fresh udon recently with 2:1 of flour and water ratio. rest it for 30 minutes before knead it with foot (folding and flatenvit by foot about 4-5 times), then rest it again for 2 hour before cutting. I cut the udon not to big, it’s just the…
Airisen
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What can you replace eggs with in noodle dough?

What can you replace eggs with in noodle/dumpling dough, that is dough for boiling? Without eggs, noodles have this glue-like glossy appearance and, in my view, inferior texture. As a big noodles fan (I mean home-made noodles, not store-bought…
Sergey Zolotarev
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How can I improve my noodle soup?

I boiled one chicken breast in three litres of water with three medium-sized raw onions, two teaspoons of ginger powder, two teaspoons of dried garlic flakes, 10–15 whole black peppers, two table spoons of canola oil, and three teaspoons of…
user366312
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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, so that's four packets to tear up and throw away.…
Isaac Rabinovitch
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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 a certain tart/piquant/tangy/sour taste. I've…
Hurricane Hamilton
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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. I will be able to figure out how to create most…
JollyGoodTime
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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 they sell on Kebap Huts, Asia Take Aways and…
ThatGuyFromVienna
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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?
Ira
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