Comments on: Hand Made Noodle http://chowtimes.com/2008/02/27/hand-made-noodle/ Suanne and Ben's Food and Travel Adventures from Vancouver, BC Mon, 06 Oct 2008 21:39:44 +0000 http://wordpress.org/?v=2.6.2 By: Windy http://chowtimes.com/2008/02/27/hand-made-noodle/#comment-6443 Windy Fri, 28 Mar 2008 13:59:59 +0000 http://chowtimes.com/2008/02/27/hand-made-noodle/#comment-6443 Thanks for the advice. I'll try again. Thanks for the advice. I’ll try again.

]]> By: LotusRapper http://chowtimes.com/2008/02/27/hand-made-noodle/#comment-6364 LotusRapper Thu, 27 Mar 2008 21:57:56 +0000 http://chowtimes.com/2008/02/27/hand-made-noodle/#comment-6364 Darn I forgot to say, go buy one of those Chinese large noodle scooper thingey (T&T, Chinatown, Ming Wo, etc). They help you stir the noodles (or anything delicate you boil) gently in the water and makes it a cinch to scoop and drain the water. Darn I forgot to say, go buy one of those Chinese large noodle scooper thingey (T&T, Chinatown, Ming Wo, etc). They help you stir the noodles (or anything delicate you boil) gently in the water and makes it a cinch to scoop and drain the water.

]]> By: LotusRapper http://chowtimes.com/2008/02/27/hand-made-noodle/#comment-6363 LotusRapper Thu, 27 Mar 2008 21:54:48 +0000 http://chowtimes.com/2008/02/27/hand-made-noodle/#comment-6363 When cooking any type of noodles/pasta whether raw or dry, always use the biggest stock pot you have, with LOTS of water (apparently cold tap water is best, don't use hot tap water). Then add lots of salt (as if you are making a brine solution) but only AFTER the water comes to full rolling boil. When cooking any type of noodles/pasta whether raw or dry, always use the biggest stock pot you have, with LOTS of water (apparently cold tap water is best, don’t use hot tap water). Then add lots of salt (as if you are making a brine solution) but only AFTER the water comes to full rolling boil.

]]> By: suanne http://chowtimes.com/2008/02/27/hand-made-noodle/#comment-6310 suanne Thu, 27 Mar 2008 15:19:18 +0000 http://chowtimes.com/2008/02/27/hand-made-noodle/#comment-6310 Hi Windy, the fresh made noodle does not need to be cooked too long unlike those dried pasta. Your first batch was likely overcooked. To prevent the noodle from sticking, you have to gently stir while boiling and a large pot of water will help too. Hand made noodle tends to have more starch as you have to dust them with flour while cutting them into strips. After cooking, perhaps you can rinse them in running cold water to wash off the excess starch (we call this 'gor larng hor' in Cantonese). In addition, you can drizzle a little oil on the noodle and toss them after you strain the noodle to prevent them from sticking. I hope the few pointers above help. Hi Windy, the fresh made noodle does not need to be cooked too long unlike those dried pasta. Your first batch was likely overcooked. To prevent the noodle from sticking, you have to gently stir while boiling and a large pot of water will help too. Hand made noodle tends to have more starch as you have to dust them with flour while cutting them into strips.

After cooking, perhaps you can rinse them in running cold water to wash off the excess starch (we call this ‘gor larng hor’ in Cantonese). In addition, you can drizzle a little oil on the noodle and toss them after you strain the noodle to prevent them from sticking.

I hope the few pointers above help.

]]> By: Windy http://chowtimes.com/2008/02/27/hand-made-noodle/#comment-6295 Windy Thu, 27 Mar 2008 12:43:39 +0000 http://chowtimes.com/2008/02/27/hand-made-noodle/#comment-6295 Hi Suanne, I tired to make my own noodles the other day. Everything seemed all right until I cooked them - the first half of my noodles became horrible so I had to throw them away. When I cooked the second half, I only cooked them for a minute or two and picked them up, rinsed them with cold water. However, they were still sticked together and I had to unstick them before I stir-fry them. I wonder, have I done something not right? Hi Suanne, I tired to make my own noodles the other day. Everything seemed all right until I cooked them - the first half of my noodles became horrible so I had to throw them away. When I cooked the second half, I only cooked them for a minute or two and picked them up, rinsed them with cold water. However, they were still sticked together and I had to unstick them before I stir-fry them. I wonder, have I done something not right?

]]> By: Windy http://chowtimes.com/2008/02/27/hand-made-noodle/#comment-5354 Windy Sun, 02 Mar 2008 16:31:35 +0000 http://chowtimes.com/2008/02/27/hand-made-noodle/#comment-5354 Wow! I never thought that making noodles only need two ingredients! Need to try it. Wow! I never thought that making noodles only need two ingredients! Need to try it.

]]> By: shockr http://chowtimes.com/2008/02/27/hand-made-noodle/#comment-5311 shockr Sat, 01 Mar 2008 08:10:59 +0000 http://chowtimes.com/2008/02/27/hand-made-noodle/#comment-5311 Hey Ben. I lived in Shanghai for several years and used to go eat the "shou la mian" (hand pulled noodles). Does your friend or anyone else know the recipe for that and/or how to make/pull it?? Hey Ben. I lived in Shanghai for several years and used to go eat the “shou la mian” (hand pulled noodles). Does your friend or anyone else know the recipe for that and/or how to make/pull it??

]]> By: Lee Ping http://chowtimes.com/2008/02/27/hand-made-noodle/#comment-5296 Lee Ping Sat, 01 Mar 2008 00:11:01 +0000 http://chowtimes.com/2008/02/27/hand-made-noodle/#comment-5296 Looks simple enough for me to try. None of that dividing into noodle strips in the air. :) My challenge is to figure out how to adapt this recipe to my pasta machine. Looks simple enough for me to try. None of that dividing into noodle strips in the air. :) My challenge is to figure out how to adapt this recipe to my pasta machine.

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