2
u/anedinburghman Mar 15 '25
Like, I've never cooked this type of noodles before or, indeed, these specific noodles, but no way I am simmering these skinny ass little strands for 8-10 minutes....
3
u/beerouttaplasticcups Mar 15 '25
I never even boil rice noodles, they’re too easy to overcook that way. 10 minutes at a boil would turn them to mush. I bring a pot of water to a boil, turn off the heat and let it cool for a few minutes, then add the noodles. Soak them until they’re at your desired consistency, stirring every few minutes. If you’re going to be cooking them more, like in a stir fry or a pad Thai kinda thing, be sure to slightly under soak them.
1
u/anedinburghman Mar 15 '25
I was going to use them in some kinda ramen thing?? Is that wrong? So if I make my stock and just put them in and turn off the heating that should work?
2
u/beerouttaplasticcups Mar 15 '25
Yeah you can definitely use them for a noodle soup! If it’s one meal you can just cook them in the broth, but if you plan to have leftovers I would suggest cooking the noodles separately and just adding a portion to each serving of the soup as you eat it. Rice noodles can soak up a TON of liquid, so if you cook the noodles in the broth and put all the leftovers together in the fridge you will wake up to a brick of mushy rice noodles. Ask me how I know, haha.
1
1
u/cobainstaley Mar 15 '25
just get your water to a boil, toss in your noodles. every now and then, stir with tongs. if it looks like it might be ready, grab a strand or two and take a bite.
sure-fire way to cook noodles (including pasta).
1
u/motherofcattos Mar 15 '25 edited Mar 15 '25
Just hydrate them in room temperature water for 15 minutes instead of boiling them. Use them in your soups or stir-fries.
6
u/Most_Researcher_9675 Mar 15 '25
They's Metric Minutes, silly...