How to cook noodles

How to cook noodles

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Noodles should be cooked in boiling, salted water until just tender, then drained. They can be served in a soup, soft-fried or crisp-fried, as for chow mein.
  2. Drop the noodle bundles into boiling, salted water and, when they begin to soften, separate with chopstick or fork. Do not crowd. Drain well, rinse under running water and distribute the noodles as thinly as possible on a damp (not wet) cloth, and place in a cool, airy place to dry for several hours. Prevent the noodles from sticking by tossing lightly with about 1 tablespoon peanut oil.
  3. For crisp-fried noodles, heat 1–2 cups peanut oil in a wok or frying pan. Fry handfuls of cooked noodles separately, turning once to crisp and brown on both sides. Use as a garnish for chow mien. Rice vermicelli and cellophane noodles may be deep-fried in hot oil straight from the packet.
  4. For soft-fried noodles, heat only 2 tablespoons peanut oil and lightly fry handfuls of noodles until just turning brown, but not crisp. Serve with braised meat, seafood or vegetable dishes.

Note

  • The variety of instant noodles available in most supermarkets makes the preparation of noodle dishes much simpler. Just follow the directions on the packet.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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