There are various types of Chinese noodles, including noodles made from wheat or rice flour. They can be cooked in the same way that regular pasta is cooked, but Chinese noodles generally cook faster than spaghetti or other pastas. The famous ramen noodle, though attributed to Japan, is the same noodle that is called lo mein in China and is an older noodle than the Japanese variety.
Instructions
Boiling the Noodles
1. Fill an 8-quart stockpot with 5 quarts, or 20 cups, of water and bring to a boil.
2. Place 1/2 to 1 pound of Chinese noodles into the boiling water.
3. Check the noodles for doneness after 4 to 5 minutes. The noodles are done when they can be cut with a fork against the side of the pan. Thin rice noodles may be done in as little as 2 to 3 minutes.
4. Drain the noodles in a colander in the sink. Rinse immediately with cold running water to stop the cooking process.
5. Serve the noodles by placing them in a bowl and adding the remaining cooked ingredients of your meal on top. Ideas for toppings can include stir-fry vegetables, sweet-and-sour chicken or pork, thinly sliced beef or scrambled eggs.
Fried Noodles
6. Follow the steps for boiling Chinese noodles. Then drain and rinse with cold water.
7. Heat 2 to 3 tablespoons of vegetable oil in a skillet until hot. If you are frying 1/2 pound of noodles, use 2 tablespoons; if frying more, use 3 tablespoons.
8. Place the noodles in the hot oil and fry, stirring constantly, until the noodles are golden brown. You can add a dash or two, up to 1 tablespoon, of soy sauce during the frying to add extra flavor to the noodles.
Tags: Chinese noodles, noodles done, with cold