Subcultural engagement for the 21st Century...
Barbelith is a new kind of community (find out more)...
You can login or register.

Dry Noodle Style Pasta?

All Acting Regiment

22:35 / 04.02.06

You know how you can get, from Chinese restaraunts, a kind of noodles where it's sort of fatty but dry and crisp at the same time, well can you do that with regular pasta?

8===>Q: alyn

22:43 / 04.02.06

Those are more like crackers than noodles.

All Acting Regiment

23:10 / 04.02.06

No no no, not bombay mix, which I think you're thinking of , though that's pretty A* as well, I'm more thinking of like when you get a chow mein and it has an option for soft or crunchy noodles.

iconoplast

23:13 / 04.02.06

I think you'd have to boil, then fry the noodles. I'mm not sure if we're thinking of the same effect, though.

Liger Null

23:15 / 04.02.06

I've eaten raw ramen noodles before, they were pretty tasty. However, I don't recomend eating spaghetti or any other "macaroni" type noodle that way, you could lose a tooth.

All Acting Regiment

23:50 / 04.02.06

Yeah, boil 'n' fry sounds like a good idea.

8===>Q: alyn

01:12 / 05.02.06

I wonder if "bombay" noodles are the same as the Chinese dry noodles you get in the States. I dunno.

Regular wheat pasta won't fry up crunchy. Rice noodles will, I think, if you prepare them right--there's a soak method vs a boiling method, some shit like that, it'll probably say on the package.

grant

02:12 / 05.02.06

I've done this at home -- you're really supposed to use skinny rice noodles, but you can get the same effect from vermicelli. The secret appears to be to fry at an exceptionally high heat (like most Asian cooking). Possibly higher than your (my) home stove can manage. Tasty: boil, soak in soy/vinegar/sherry/whatever, then fry briefly. Tasty.

All Acting Regiment

02:30 / 05.02.06

Cheers folks. Speaking of boiling, I've been making this fabulous beast of a meal recently where you boil pasta in chilli sauce and chuck in a few globs of PEK ham. It's beautiful.

Alex's Grandma

03:00 / 05.02.06

I think that you need to re-examine your life in harsh, brutal detail - you've been going far too easy on yourself, dude, it seems.

Bard: One-Man Humaton Hoedown

06:15 / 05.02.06

Qalyn, most packages of rice noodles have directions for soaking them in boiling water. It doesn't take long, but depends on the thickness of the noodles in question. Most of the time its 4 or 5 minutes, or until they're tender (so pay attention to them). But they're so bloody simple...just throw a pot of boiling water on them, stir a bit, and let sit. Then...big tasty.

I haven't had rice noodles in a while. I should have some with some nice saucy beef. Maybe do a rough teriyaki of sake, mirin, and soy sauce with some sesame seeds. Over...snow peas. Hmmm. Its 3am...and there's a 24 hour grocery store down the street. Now I begin to hunger....

■

07:41 / 05.02.06

I'd be very careful about letting them dry off a bit before frying, though. Combining hot fat and water is usually a VERY bad idea.

All Acting Regiment

07:44 / 05.02.06

Yeah, "hiss hiss bang bang" in my experience.

iconoplast

19:11 / 05.02.06

Hm.

The recipes I've found all call for rice noodles and very hot oil. Drop noodles into oil, they should immediately puff up. Turn them over, and then remove. It seems like this all happens very quickly.

I think you should experiment with pan fried spaghetti, though. If I have to go to the special store to buy the special noodles, it seems to rob this whole endeavor of its charm. I mean... fried spaghetti. How could this go wrong?

■

19:15 / 05.02.06

Weeellll...

Now THAT's a spicy noodle.

Bard: One-Man Humaton Hoedown

19:58 / 05.02.06

Rice noodles DO fry! I remember now!

A local Thai place fries rice noodles for garnish. I think all it takes is just chucking the unboiled vermicelli into the hot oil and being real careful.

Kit-Cat Club

08:30 / 06.02.06

Jamie Oliver's book on Italy includes a recipe for boiled-then-fried spaghetti. Looks outrageously fatty, but not necessarily a bad thing...

grant

17:24 / 06.02.06

Yeah, I always try to pan-fry pasta with garlic/onions after boiling. It's goood. One of the culinary secrets.

The deep-frying experiments I've done have always involved drained (but not dry) noodles, and have resulted in lots of spitting, but nothing disastrous. The noodles come out too chewy, but my assumption has been it's because I put them in the oil too long, too cool.

Add Your Reply