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    Home » Kitchen Basics

    Non-sticky Boiled noodles for Indo-chinese recipes

    Published: Feb 20, 2016 · Last Modified: Aug 23, 2022 by Kanan Patel / 2 Comments

    Jump to Recipe Pin Recipe

    Perfect, non-sticky boiled noodles recipe - this is the basic method of boiling the noodles to the perfection for Indo-chinese recipes.

    Boiled noodles for Indo-chinese recipes | Non-sticky boiled noodles

    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):


    or Jump to Recipe

    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.
    Boiled noodles for Indo-chinese recipes | Non-sticky boiled noodles

    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.
    Boiled noodles for Indo-chinese recipes | Non-sticky boiled noodles

    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.
    Boiled noodles for Indo-chinese recipes | Non-sticky boiled noodles

    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.
    Boiled noodles for Indo-chinese recipes | Non-sticky boiled noodles

    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 | Non-sticky boiled noodles

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Boiled noodles for Indo-chinese recipes | Non-sticky boiled noodles
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    Boiled noodles for Indo-Chinese recipes

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    Learn how to make perfect, non-sticky boiled noodles for indo-chinese recipes.
    Author: Kanan
    Course: Basics
    Cuisine: Indo Chinese
    Calories: 219kcal
    Servings 4 servings
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    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.

    Nutrition

    Serving: 1cup | Calories: 219kcal | Carbohydrates: 40.02g | Protein: 7.22g | Fat: 3.3g | Saturated Fat: 0.67g | Cholesterol: 46mg | Sodium: 378mg | Potassium: 61mg | Fiber: 1.9g | Sugar: 0.64g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Anita

      December 19, 2018 at 9:44 pm

      What type or brand of noodles did you use?

      Reply
      • Kanan

        January 02, 2019 at 2:03 pm

        I have used Ching's Hakka noodles

        Reply

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    Kanan

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