Perfect, non-sticky boiled noodles recipe - this is the basic method of boiling the noodles to the perfection for Indo-chinese recipes.
Hakka style noodles are the most commonly used for making many Indo-Chinese recipes like veg hakka noodles, schezwan noodles, noodles soup, chilli garlic noodles, veg chow mien and so on.
Many of us know how to boil the noodles. But there are many who are beginners in the kitchen, this will be helpful for them. I have mentioned the possible tips for you.
The below mentioned method will result in non-sticky noodles. Perfecting the basics will help you make many more successful dishes further. It is common, who likes to eat the clumpy noodles? No one, right.
How to boil noodles properly (Step by Step Recipe with Photos):
1) Take water in a large pot or patila. Bring it to a rolling boil on medium-high heat. Once it starts boiling add salt.
2) Then add noodles. NOTE: I had small slabs of noodles, so I have added as such. If you have a big slab of noodles then break into two or three and then add into boiling water. So it fits into the pan.
3) Put the timer for 5 minutes (or whatever time mentioned on your noodles packet). After a minute or so noodles will start to soften up. Loosen them slightly using a fork.
4) Continue cooking till the timer goes off. Within this cooking time, noodles will get soft (just cooked) not mushy.
5) Once cooked, drain them using a colander. Run the cold tap water on it to stop further cooking. While the water is running, use your fingers and this way you can remove the stickiness from the noodles.
6) Keep it into the colander and let the excess water drain out.
7) Now drizzle oil on top.
8) Using tongs, mix well so oil is coated to the noodles. This helps to avoid the noodles from sticking to each other.
Use this boiled noodles in the recipes as required.
Notes:
- Each and every step are necessary in order to get the perfect. non-sticky noodles. So please do not skip any steps.
- The biggest mistake beginners do - add the noodles before water starts to boil. This may happen because of impatience. Please, please be patient, let the water come to a boil and then add noodles to it.
- It is also important to salt the water, otherwise noodles will get a bland taste.
- There two important steps which help to avoid stickiness. first is rinsing under running cold water. Second is drizzling oil and mixing well.
- The cooking time may vary depending on what type and brand of the noodles you are using. All the package of noodles has mentioned the cooking time. Use that time as your guide and cook till noodles are soft, not mushy.
- This method works for Chinese noodles or Hakka style noodles which we use in Indo-Chinese recipes. This method will not work for rice noodles.
Boiled noodles for Indo-Chinese recipes
Ingredients
- 250 grams Noodles Hakka noodles style
- 5-6 cups Water
- Salt - to taste
- 2 teaspoons Oil
Instructions
- Take water in a large pot or patila.
- Bring it to a rolling boil on medium-high heat. Once it starts boiling add salt.
- Then add noodles.
- Put the time for 5 minutes (or whatever time mentioned on your noodles packet).
- After a minute or so noodles will start to soften up. Loosen them slightly using a fork.
- Continue cooking till the timer goes off.
- Once cooked, drain them using a colander.
- Run the cold tap water on it to stop further cooking. While the water is running, use your fingers and this way you can remove the stickiness from the noodles.
- Keep it into the colander and let the excess water drain out.
- Now drizzle oil on top.
- Using tongs, mix well so oil is coated to the noodles.
- This helps to avoid the noodles from sticking to each other.
- Use in the recipes as required.
What type or brand of noodles did you use?
I have used Ching's Hakka noodles