I made a great vegetable soup in which I also put noodles and beans. Fresh, it was perfect. I froze most of it in small containers to thaw as I needed them. The
Inscription on packets-soups from supermarket states: Stir the soup-meal into lukewarm water, boil it up, and wait 5-10 minutes. Ready to eat. Normally th
I recently thought about trying to make the Chicken Ramen recipe from Wagamama, however I will need to know how to get the correct ingredients from the best sou
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 p
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 cook
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
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 instan
I've never made noodle dough before, and I want to try it today. However, I'd like to make the noodles more sweet. Is the base ingredient ratio for making the
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 mor
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
In Vietnam, fresh noodles are easy to find, however in Australia, the nearest substitute seems to be plain (and dry) rice vermicelli noodles, which do not have
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
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 sim
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
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 gl
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
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 y
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 recipes: http:/
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
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.