Instant Noodles (technique)
即食麵煮法
- Serves
- 1
- Prep
- 1 min
- Cook
- 3 mins
Not a recipe, but steps on how I personally cook instant noodles. The trick is to thoroughly rinse the noodles in cold running water before returning it to a fresh pot of water.
This technique is called 過冷河 or "gwor lang hor" in Cantonese, which literally translates to running through a cold river, this is what historically some tribes did - they cook next to a river then they rinse the noodle in the running river to freshen it up before the final cook.
Today, it's generally used for other tranditional starchy noodles like rice vermicelli and wanton noodles, but if you want to make the best of any noodles then this is what I recommend.
Contains: Cereals containing gluten
Ingredients
Method
-
1
Cook the noodles until loosened.
-
2
Refresh the noodles by rinsing in running COLD water until all the noodle is cold. This helps the noodles keep their texture and not go soggy. You also don’t want the starchy water as the base of your soup, so get rid of it.
-
3
Boil a fresh pan of water.
-
4
Once water is boiling, add in seasoning sachets and return the cold noodle into the pan. Cook till soft and serve.