How to Boil Noodles Recipe (with Step by Step Photos)
Plain and simple boiled noodles is a basic ingredient in almost all Indo Chinese noodles dishes like veg hakka noodles, schezwan noodles, American chopsuey, noodles soup, etc. and many times they turn sticky while cooking ruining the complete taste and texture of the dish. This recipe explains how you can prevent them from turning sticky while cooking with step by step photos, detailed instructions and tips. We have used the Ching’s hakka noodles for the purpose of explaining it but you can use any brand of noodles easily available in your nearest store.
More Cooking Basics
Preparation Time: 2 minutes
Cooking Time: 8 minutes
Serves: 4 servings
| Ingredients: |
| 1 pack Ching’s Secret Veg Hakka Noodles (150 gms pack) |
| 6 cups Water |
| 1/2 tablespoon + 1 teaspoon Oil |
| 1/2 teaspoon Salt (or to taste) |
| Utensils Required: |
| Deep Pot or Deep Pan |
| Colander |
| Plate |
Note: If you want to prepare the boiled noodles for the recipe in which the noodles are deep-fried to make them crispy in later stage, boil the noodles until they are almost cooked (80% cooked) but not mushy, for around 3-minutes.
Directions:
We have used the Ching’s Secret Veg Hakka Noodles pack but you can use any other brand of ready made noodles (see tips).- Open the pack, remove the noodles from it. Break noodles slab into 2-3 pieces so that it can be easily fit into the pan. (if you want to have longer noodles, do not break the slab)
- Boil 6 cups water in a large pot or a deep pan and bring it to boil over medium flame. When it comes to rolling boil, add dried noodles, 1/2 tablespoon oil and 1/2 teaspoon salt. Boil until noodles are soft, it will take around 4-5 minutes. Stir occasionally in between.
- Turn off the flame and transfer it to colander to drain excess water. Pour 1-2 cups cold water over boiled noodles and drain again to remove excess stickiness.
- Transfer them over to pan and toss with 1-teaspoon oil. This will prevent them from turning sticky. Transfer them to plate to make veg hakka noodles (or any other Chinese noodles).
Tips and Variations:
- Do not use very large or very small pan or pot. Noodle must stay submerged in water to allow it cook properly.
- Time to cook noodles may vary according to the type of noodles, quantity and vessel used while cooking.
- Overcooking in step-3 will turn noodle sticky. Boil them only until they are soft but not mushy.
- In this recipe, we have used the particular brand noodles but you can use noodles of any brand easily available in your nearest store. You can also follow the instructions given on the backside of the package and combine them with steps 4 and 5 above to make them non-sticky.
Taste: Mild Salty and Soft
Serving Ideas: Make chinese hakka noodles, chinese bhel, veg American chopsey or noodles soup using plain boiled noodles.