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 cu
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’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)
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 provide
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 s
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 c
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
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 st
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 l
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. H
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 packagi
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 co