Sqwertz wrote:
> On Fri, 16 Mar 2012 22:09:17 -0400, Jean B. wrote:
>
>> So what noodles are you using? Any specific brand? How do you
>> handle the noodles? I have sure made a mess of the fresh ones and
>> am rather put off on trying them again.
>
> There are so many brands of rice noodles I have no known preference.
> Buy the most translucent ones you can find. Do not buy ones that are
> completely white or look like they have tiny bubbles or cracks in them
> (you have to look very closely). Look for a nice smooth, even sheen
> on them as if they were clear laquered. Otherwise they can break up
> easily and come apart.
>
> I just soak the noodles in initially tap-hot water for at least 30
> minutes, up to 2 hours (don't let them sit any longer than that). Then
> I take kitchen shears to them in random spots while they're floating
> around in the water to make them more manageable in the wok -Drain teh
> noodles as well as possible. They can't be dripping wet - too much
> steam will ensue.
>
> Throw into the wok with the already stir-frying veggies and meat, then
> add then add sauce ingredients and toss around until the rice noodles
> are the right texture - about 45-90 seconds. The noodles *WILL* stick
> together making it hard to distribute them evenly witht he other
> ingredients in the wok but do your best and work quickly tossing them
> around and trying to integrate them. If you do not use any sauce
> ingredients, add a tablespoon of water so they steam briefly then fry
> until they blister. Do not try and skimp on the oil. It's all about
> timing and every noodle package/brand is different.
>
> The most common mistake is to start off with the noodles too limp and
> hydrated. Do not boil or simmer them prior to stirfrying. They
> should be gummy and stick to your teeth if you try and eat them before
> going into the wok.
>
> That's all I can tell you without showing you. I still turn out
> batches that suck because there ARE so many variables.
>
> -sw

Oh, that's great! Thanks so much. I'd better print this out for
future reference. I can't say I have been anxious to stick the
noodles to my pan again.

--
Jean B.