How to Cook Chinese Noodles

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.

Things You'll Need

• 8-quart stockpot Colander Chinese noodles Skillet Vegetable oil Soy sauce

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

1. Follow the steps for boiling Chinese noodles. Then drain and rinse with cold water.

2. 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.

3. 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.

Tips & Warnings

• If your stockpot or cooking vessel is smaller or larger than 8 quarts, keep the water level at around two-thirds of the full size of the pot. Cooked Chinese noodles can be used with stir-fry or other dishes with a liquid that will coat the noodles like a sauce. Make a simple sesame sauce for Chinese noodles by combining a clove of garlic, 2 tablespoons sesame paste, 1 tablespoon sesame oil, a pinch of five-spice powder, 3 tablespoons soy sauce and 2 tablespoons each rice vinegar and sugar in a blender or food processor. Blend the ingredients until smooth, and toss with a half pound of cooked noodles. This makes an interesting side dish for any meal. Hoisin, soy and tamari sauces can all be used to season Chinese noodles. Once cooled, fried Chinese noodles can be broken and used in salads, much like croutons or bacon bits.

References

• Noodles of Asia
• The History of Ramen Noodles
• Flavors of China, Chinese Parents Service Organization, 8th Printing, 1986

Resources

• Read this Article in Spanish