Comments on: Chinese Wheat Noodles 101

By: Noodles com alheira e grelos | Coisas Boas

Noodles com alheira e grelos | Coisas Boas — Wed, 30 Mar 2011 14:26:30 +0000

[...] 5. Enquanto a cebola e o pimento cozinham em lume brando cozer os noodles. Colocar água ao lume num tacho grande, quando esta levantar fervura colocar os noodles e mexer com uma colher ou garfo para ficaram bem separados. O normal é cozinhar entre 3 e 5 minutos no máximo. Se cozinharem durante demasiado tempo ficam uma espécie de gosma! Os que eu comprei precisarem exactamente de 3 minutos. Encontrei informação sobre isso aqui, se quiserem ler mais, em ‘How to Boil Chinese Noodles Successfully’. [...]

By: Aliette de Bodard » Blog Archive » Stir-fried beef with onions

Aliette de Bodard » Blog Archive » Stir-fried beef with onions — Fri, 18 Mar 2011 22:33:00 +0000

[...] cook the noodles. The best primer I’ve found on dealing with egg noodles is over here; I never could follow the instructions, though. Mine always get tangled. So my standard strategy [...]

By: helen

helen — Sat, 26 Apr 2008 11:22:07 +0000

what can i do to fix a big mistake? ive undercooked some bean thread noodles accidently thrown them in the carrot salad which haseverything except the dressing on it. will dressing soften the noodles overnight?

By: Jessica "Su Good Sweets"

Jessica "Su Good Sweets" — Thu, 11 Oct 2007 02:26:38 +0000

Thank you, thank you! I am Chinese and lament that I don’t know how to cook my favorite comfort foods because I can’t read Chinese cookbooks. I’ve saved the pan-fried noodle pancake and za jiang mein recipe.

By: Barbara

Barbara — Fri, 24 Aug 2007 04:31:05 +0000

Thank you, Maninas!

Benjamin–rice noodles are a little different. For them, you soak them before you use them, and barely boil them before you put them in the soup. You also rinse them in cold water, to carry any extra starch off of them to keep them from getting sticky.

But I am getting ahead of myself–rice noodles are a whole separate post, which is coming soon–I promise!