Noodle

Follow the packet time for the type you have: dried wheat noodles often take 4–8 minutes, while fresh noodles may need only 1–3 minutes. Taste one near the end; drain as soon as it is tender but still slightly firm.

Use plenty of boiling water and stir during the first minute. For noodles going into a stir-fry or salad, drain and rinse briefly under cold water; for soup, add them straight to the broth so their surface starch helps the soup cling.

Yes, if the recipe includes enough liquid: add dried noodles to a simmering sauce or broth, cover and cook, turning them apart as they soften. Thin noodles cook quickly, so check after a few minutes and add a splash of water if the pan dries out.

Cool them promptly, toss with a little oil if they are plain, and refrigerate in a covered container. Use within 3–4 days; reheat until piping hot, adding a splash of water to loosen them.

Toss them through a stir-fry with vegetables and prawns, or serve them cold in a sesame dressing with cucumber and spring onions. They also work in noodle salads and baked noodle dishes.

Usually, yes: use a similar amount in soups, broths and saucy dishes, but match the noodle’s cooking time to the recipe. Noodles are not all alike—thin rice noodles soften quickly, while thicker wheat noodles hold up better in a stir-fry.

No. Rice noodles are made mainly from rice flour and water; wheat noodles contain wheat flour and may be chewier. Per 100 g, rice noodles have 108 kcal and wheat noodles have 103 kcal.

Not necessarily: recipes and ingredients differ. Per 100 g, noodles have 1.8 g of protein, while noodles and pasta have 5.1 g.