Egg noodles are typically used in Chinese and Asian cuisine, though they can be substituted for other types of pasta in most recipes. Egg noodles come in a variety of shapes and sizes, much like Italian pastas. The noodles are normally dried, though fresh types are available at some supermarkets. Both fresh and dried egg noodles require similar preparation and cooking. The noodles cook quickly and become overdone if not monitored throughout the boiling period.
Fill a pot with a gallon of water. Dissolve the salt in the water.
Cover the pot and place it on the stove. Heat it to a boil over medium-high heat.
Remove the lid. Pour the egg noodles into the water.
Stir the noodles constantly with a wooden spoon to prevent them from sticking to each other. Return the water to a full boil.
Cook the noodles for 8 to 12 minutes. Begin timing once the water returns to a boil.
Test a noodle for doneness. Properly cooked egg noodles are slightly chewy when bitten, but they are not hard or overly soft.
Drain the noodles in a colander. Rinse the noodles with cool running water so they don't stick together.
Things you need
- 1 gallon water
- 1 tbsp salt
- 680gr package egg noodles
- Wooden spoon