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 !
