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Questions tagged [egg-noodles]

12 questions
15
votes
5 answers

How can I cook dried noodles with just hot water?

I'm looking for any tips for making a meal with dried noodles without needing to actively cook them. My problem is that the kitchen in my office has nothing, not even a microwave. It just has a hot water dispenser (not sure of the exact temperature,…
Mike.C.Ford
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9
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2 answers

How to cook spaetzle (German homemade noodles/pasta) without it ending up soggy?

I've made spaetzle a few times now but every time I struggle with it ending up a bit wet/soggy, I try to drain it the best I can but it holds a lot of water still. I do sometimes end up cooking it longer then usual recommended 2/3 minutes because I…
soggyspaetzle
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3
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2 answers

How to make curly homemade flat noodles

I know how to make egg noodles, and I either roll them out or use my pasta machine with the fettuccine cutter. This gives me flat egg noodles. I like the curly ones that I buy at the store for some dishes. Is there a technique I can use to make my…
Doug Johnson-Cookloose
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2
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1 answer

How can I substitute Egg Noodles for Rice Noodles in a Pad Thai?

I'm unable to get rice noodles right now but I've never used egg noodles before. What is the difference in how I should cook it?
user57556
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2
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2 answers

Alkali: if you use "washing soda" (ie baking soda heated to make it 10-times stronger base), and then dissolve it in water, does it *stay* stronger?

I really don't get how the chemistry works. Like, I understand that the "baking soda" (I'm not sure the term "sodium bicarbonate" is actually technically correct, so I'll just use the common term) [EDIT: this was my first point of confusion] has…
dwawlyn
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1
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1 answer

Is there a cholesterol-free substitute for egg noodles?

As the title says, I am looking for noodles that I can use to replace Japanese egg noodles, that are also low in LDL cholesterol. Can someone please suggest an alternative that is similar to egg noodles (in taste and consistency) but with low levels…
Divi
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weight ratios, process, etc for homemade "kansui" alkaline solution for making ramen etc, using potassium carbonate and sodium carbonate?

[ So btw: this question is INSANELY over-precise for just making some noodles, but I want to understand this chemistry stuff better anyway, and I'm curious to be able to play around later with exact amounts and see if I can get significantly…
dwawlyn
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1
vote
1 answer

Is the typical value (as consumed) refer to the product after cooking or before cooking?

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 provides 107 calories when it is cooked, or 100g of cooked noodles provides 107 calories?
Ethan Fairhurst
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0
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2 answers

Pasta sticks to rolling cutters

Recipe : Three cups AP flour, three or four eggs depending on their size. This recipe used to work for my little hand crank pasta machine, but lately wont. The pasta that results doesn't stick to itself. The noodles don't fuse and mush together.…
Matthew Larkin
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0
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1 answer

How to make Fresh Asian Noodle?

How do I make Fresh Asian Noodle (similar to Egg Noodle)? What are the ingredients and the steps to make them? I am asking about noodles, not a dish.
Voleak
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0
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1 answer

How to store cooked / stir-fried egg noodle leftovers?

I have still quite a good quantity of cooked egg noodles and I'm wondering what's the best way to store them and how long will they last? (It's mixed with chicken, bok choy, and carrots.) And also, how to reheat them without overcooking?
catandmouse
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1 answer

Cooking Dry noodles without them being soggy

Could I get some tips on how to cook like or similar to Sharwoods Dry Noodles since when I cook, strain, wash and add them to the wok for cooking they always seem to come out soggy and sloppy. I've tried cooking them less but it doesn't really help…
Toeb
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