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Chinese Egg Noodles in Soup: What should I have done differently?

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Chinese Egg Noodles in Soup: What should I have done differently?

sfcitygal | Sep 20, 2009 02:56 PM

I just made some fabulous stock that I was looking forward to having in some light noodle soup this week. I added some veggies, turkey and thought I would put in the package of "fresh" packaged Chinese egg noodles that I had purchased. I haven't used them in soup before, but figured they would be tasty. After initial cooking of the noodles, I turned off the stove to let all cool before placing in refrigerator. Unfortunately, an hour later, the egg noodles continued and continued and continued to absorb the stock, so that by the time it had cooled enough to put into the refrigerator, there was no longer broth...only long and very plump noodles. That has never happened before when I used dried noodles. Is it the fact that the noodles were fresh? What other Asian style noodle should I have used that wouldn't continue to absorb the stock?

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