Description
Learn how to cook fresh Asian egg noodles like a pro. This easy restaurant-secret method guarantees bouncy, chewy, perfectly cooked noodles every time.
Ingredients
Scale
- 1 package (1 lb/16 oz) fresh egg noodles
- Water (plenty for boiling)
- Sesame oil (about 1 tablespoon total)
Equipment:
Instructions
- Prepare your pot: Fill the pot 3/4 full and bring it to a rapid rolling boil. A lid will help bring it to a boil much faster.
- Blanch: Grab just one handful (about one portion) of noodles at a time and put them in the drop them into the noodle strainer basket first. Blanch the noodles for about 10 seconds in the noodle strainer basket. 15 for thicker noodles. Count Mississippi-ly. While they are in the water, use your extra-long chopsticks to loosen and swish the noodles around so they cook evenly.
- Cold shock: Immediately remove the noodles and run them directly under cold tap water to stop the cooking process. Alternatively, you can plunge them into a large ice bath kept right next to the stove. If you are walking over to the sink, just hold a small plate underneath the noodle basket to catch the hot drips on your way over. While you are doing this, the pot of water is coming back up to temperature.
- Finish cooking: Once rinsed, plunge the noodles back into the boiling water for just 5 seconds. Again, count Mississippi-ly. Pull them out, shake vigorously to remove as much excess water as possible, and transfer them to your serving bowl.
- Repeat: Continue 2-3 more times until the whole package of noodles are cooked. Enjoy them plain with a pinch of salt or use them in noodle soups or stir fries.
- Prep Time: 8 minutes
- Cook Time: 15 seconds
- Category: Base Recipe, Side Dish
- Method: Boil, Stovetop
- Cuisine: Asian, Chinese, Vietnamese