Noodle

Boil them in plenty of water and stir during the first minute. Drain as soon as they are tender; for a cold noodle salad, rinse briefly under cold water, while noodles for a hot sauce are better tossed straight in.

Cook them just until barely tender, drain well and add them near the end, tossing over high heat for a minute or two with the sauce. Slightly undercooked noodles are less likely to turn soft in the pan.

Taste one: it should be tender but still have a little bite, with no hard centre. Thin noodles can cook in only a few minutes, while thicker varieties take longer, so start tasting before the packet’s suggested time is up.

Cool them promptly, then refrigerate in a covered container and use within three days. Toss with a little oil before storing to help keep them separate; reheat until steaming hot, adding a splash of water if they have dried out.

Use them in noodle soup, stir-fries, cold sesame noodles or a noodle salad with crunchy vegetables. For soup, cook the noodles separately and add them to each bowl just before serving so they do not soak up all the broth.

Yes, especially in stir-fries and soups, but their texture is softer and more delicate. Rice noodles provide 108 kcal per 100 g, compared with 120 kcal in noodles.

Yes. Cool and drain them well, portion into airtight containers and freeze; thaw overnight in the fridge or add them straight to a hot soup or pan, separating them gently as they warm.