Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 20

Asian Noodle Conundrum

delys77 | Jul 7, 2017 02:35 PM

Alright, I give up on Asian noodles. I am not a novice cook and can usually follow instructions fairly well but I can't tell you how many dinners I have made where some type of Asian noodle has really messed me up. Again, just yesterday I was making a recipe that called for a fresh Asian egg noodle to be cooked as per package instructions and then tossed with a sauce at the end of cooking off heat. The package called for 1-2 minutes in boiling water so i went with 2 minutes. The result of course was a mass of noodles that were still clinging together and that were still rubbery.

I always seems to either get clumped up noodles, over cooked noodles, under cooked noodles, broken noodles or some such mess. Every so often I am lucky but it really just seems to be luck as I have problems with fresh, dried, rice, egg, wheat, and a whole bunch of brands. I just don't get it, am I that much of an imbecile.

For some reason with western style pasta I never have any issues. Package instructions always seem to work just fine and I can also cook them by feel if I like.

What gives, anyone else struggle with Asian noodles?

I have to assume it is me because I go to restaurants and order lovely dishes of noodles all the time and I can only assume they are mostly buying similar commercially available products as I am.

Want to stay up to date with this post?

Recommended From Chowhound