How to boil noodles

For that right boil Asian noodles, find out her views. It may be soba – noodles made of wheat flour and buckwheat flour with a rich nutty flavor, Udon – Japanese noodles made from wheat flour, Somen thin Korean wheat noodles, or the most popular in Japanese and Chinese ramen noodles. Special types of noodles is rice, which is more often called rice vermicelli, and bean, aka glass or cellophane noodles, made from starch-rich mung beans.

All kinds of Asian wheat noodles and soba noodles are cooked the same way. To cook 250 to 500 grams of pasta, take a pot of 8 liters of water and fill it 2/3 full. Water bring to the boil and then put it in the noodles. Boil for 4-5 minutes. Chinese noodle soup is not salted, as in dishes where it appears, usually add soy sauce. Noodles are ready when you can podadite plug and pull from the pan.

Drain through a colander and immediately rinse the noodles with cool water to stop the cooking process. Then cook in accordance with your existing prescription.

Rice noodles before cooking should 5-minute soak in warm water, and then no more than 2-3 minutes to cook in boiling water or broth.

Glass or bean noodles, not boiled, but rather "brew". Put the cellophane noodles in a deep bowl and pour hot boiled water. Cover with a lid or saucer and leave for 10-15 minutes. Drain the water, cook the noodles according to the recipe.

To boil 100 grams of the European noodles, boil 1 liter of water and add 1 teaspoon of salt. Put noodles in the boiling water and reduce the heat to medium. Cook pasta, stirring constantly. Cook the noodles need from 8 to 12 minutes, the time need to measure from the moment the water in the saucepan comes to a boil again. The finished product drain through a colander and rinse with cool water.