Wheat Noodle Cookery

Types of Fresh Asian Noodles

Fresh Asian noodles, often made with wheat flour and eggs, exhibit diverse textures and thicknesses depending on regional variations and specific recipes. Common types include those characterized by flat, wide shapes; thin, round strands; or thicker, square or rectangular sections. The precise ingredients and preparation methods influence the final noodle's properties, including chewiness and cooking time.

Cooking Methods

Water Boiling

The most common method involves bringing a large volume of salted water to a rolling boil. Noodles are added to the vigorously boiling water and cooked until al dente, a state characterized by a slight resistance to the bite. Overcooking results in a mushy texture. Cooking times vary greatly depending on the noodle's thickness and freshness; generally ranging from 1-5 minutes. Continuous stirring during the initial cooking stages prevents sticking.

Other Cooking Techniques

Some recipes call for parboiling noodles before adding them to a stir-fry or soup to achieve a desired texture. Certain noodle types may be better suited to steaming or pan-frying, though boiling remains the most prevalent method.

Factors Affecting Cooking Time

• Noodle Thickness: Thicker noodles require longer cooking times.
• Freshness: Very fresh noodles may cook slightly faster than those that have been stored for a longer period.
• Water Volume: Using insufficient water can lead to uneven cooking and sticking.
• Water Temperature: Maintaining a vigorous boil throughout the cooking process is crucial for even cooking.

Post-Cooking Handling

Once cooked, noodles should be immediately rinsed under cold running water to prevent further cooking and to halt the cooking process. This also helps separate the strands and prevent sticking. Noodles should be added to sauces or dishes while still slightly moist to ensure proper adherence.

Troubleshooting

Sticky noodles typically result from insufficient water or inadequate stirring. Mushy noodles are indicative of overcooking. If noodles break easily during cooking, they may be too dry or old.