Getting rice noodles evenly distributed in wok
I use rice noodles for woks. I simmer them in hot water, then drain them in cold water and leave them in a bowl. Then I start frying the meat and vegetables in the wok.
Now the problem is:
- The noodles easily clump, making it difficult to distribute them evenly into the other foods.
- The noodles are quite long to begin with.
To cope with this, I've tried the following workarounds:
- Perfect the cooking time so the noodles don't get soggy.
- Add a little oil to the noodles after draining them.
- Give the noodles an occasional quick stir while they're still in the bowl.
- Cut the noodles in half with a pair of scissors before adding them to the wok.
- Try to lift the noodles to their full length using pasta fork, thereby separating them.
Can someone share good advice how to get the rice noodles evenly distributed?
Is the brand relevant? Are there types of rice noodles that are better in this respect?
Best Answer
I suggest avoid simmering or blanching before frying. Soaking till soft should be enough as the subsequent frying will soften the noodle further, assuming you will be adding a little more liquid as you fry.
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Quick Answer about "Getting rice noodles evenly distributed in wok"
Drizzle a little amount of oil over the noodles and gently toss them to evenly distribute it. It should be able to keep them from adhering together more easily.How do you stop noodles clumping in stir-fry?
Drain the noodles and shake the strainer a few times to get the noodles as dry as possible. Toss the noodles with a little vegetable or peanut oil: Return the noodles to the pan you used to cook them and toss them with a little oil. This prevents them from sticking and forming a big mass in the wok.How do you keep rice noodles from sticking to a wok?
Keep them Al Dente, if too soft, all the starch comes out and that's what makes them stick to wok! BIG TIP: squeeze in a few drops of oil (grape seed, olive oil) into the water, this prevents them sticking. Use chopsticks and separate the noodles while they are boiling.How do you get rice noodles unstuck?
The only trick needed: use plenty of oil, and to turn them gently one they're in the pan using a wide spatula, allowing them to gently fall apart instead of violently breaking them apart.How do you keep rice noodles from getting mushy?
Pay attention and test the noodles frequently because they'll become mushy if they overcook. Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you're not going to use them right away.How to Cook \u0026 Prepare Asian Noodles - Marion's Kitchen
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Answer 2
David Thompson says in one of his books that very little oil should be used when stir frying rice noodles - the oil actually encourages clumping.
I have tested this myself and found it to be true.
- I usually heat only about 1-2 tsp of oil in a wok until very hot
- Ensure the noodles are relatively dry (they should obviously be soft, but not actually wet - this would create a gummy layer of rice paste on the outside when you cook them, which would definitely cause them to clump together).
- Do not stir the noodles more than you have to, and, when you do, use more of a loose 'flipping' motion than stirring in circles, which can cause them to tangle into a large lump. If you have good technique with the wok you can fling the noodles around just with a flick of the wrist and almost without using a spoon/stirrer at all.
Contrary to the what the other answer says, I don't think blanching the noodles before hand is a bad idea (though I normally steam them for a minute or two instead of boiling so they don't get too wet). They then become beautifully soft and tender when cooked, which gives you a much more refined result, and I haven't found that they become more likely to clump.
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Images: Quang Nguyen Vinh, Prince Photos, Ann Lee, Alondra Medina