Description
These Chinese brand Huanfeng fresh Noodles are flavorful, cook up
nice, rinse well, taste great, and versatile. You could use them in
soup, stir fry, or salads and they are very good. The best you have
had to date. Highly recommended to any family
breakfast.
From crispy pan-fried noodles to a bowl of wonton noodle soup,
fresh Chinese Huanfeng noodles are a staple of Chinese or Western
restaurants. Just like Italian pasta or ramen, when cooked
properly, they should have a firm bite and springy texture, and the
wide variation in thickness and springiness makes noodles some of
the most versatile to cook with.
Just like all fresh pasta, fresh Chinese noodles should be kept in
their original sealed package in the refrigerator until ready to
cook, and once opened, will last only a couple of days. Unopened,
they should be good for about a few months, but remember to check
the expiration date.
First, bring a large pot of salted water to boil. Once boiling, add
in the noodles and spread them out with a set of long chopsticks or
tongs. To want to stir them quite vigorously to make sure they're
separated—they have a tendency to stick together. For both the thin
and wide noodles, they take about *0 to *0 seconds to cook and
should never be boiled for longer than a minute. Once they are
done, drain them in a colander. If you are using the noodles in a
soup, rinse the noodles under cold running water and drain well.
Since the noodles will be sitting in hot broth, you want to
minimize any further cooking. If you're using them in a simple
stir-fried dish, to rinse or not to rinse depends on the sauce
that's being mixed in or drizzle on top. Rule of thumb is that if
it's going to take longer than 5 minutes for you to prepare the
sauce, then you should rinse the noodles under cold running water.
The important thing to remember is the texture of the noodles. You
want them to have that nice springy texture—overcooking spells
death.
A nice day begin with our fresh noodles !
