Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, how to instantly transform spaghetti into chinese noodles. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
How to Turn Regular Pasta to Chinese (Oriental) Noodles. Here you can use either thin spaghetti or Angel hair pasta into Chinese noodles. Great for Lo Mein or noodle soup.
How to Instantly Transform Spaghetti into Chinese Noodles is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. How to Instantly Transform Spaghetti into Chinese Noodles is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have how to instantly transform spaghetti into chinese noodles using 4 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make How to Instantly Transform Spaghetti into Chinese Noodles:
- Make ready 100 grams Spaghetti
- Prepare 1000 ml Water
- Make ready 1 tbsp Salt
- Get 1 tbsp Baking soda
Please say yes, please say yes, please say yes. Join Chef Frank as he hacks ordinary spaghetti into an easy ramen. The secret is using baking soda to simulate the mixture of potassium carbonate and sodium carbonate called kansui which gives. Chinese noodles are made from rice flour or wheat.
Steps to make How to Instantly Transform Spaghetti into Chinese Noodles:
- Boil water. Add baking soda and cook the spaghetti for standard cooking time + 2 minutes, and it's done. Baking soda + 2 minutes to the cooking time. That's it.
- It bubbles a little when you put in the baking soda, but don't be surprised.
- Note about how to get rid of the starchiness: If you don't like the starchiness of the spaghetti, or when you make hiyashi chuuka, wash the cooked spaghetti under running water and cool it down to remove the starchiness.
Recipes that call for rice flour noodles will taste just as good if vermicelli, linguine or fettuccine are used instead, while those using wheat noodles can be made with fettuccine or spaghetti. Ramen noodles have a springier, stronger texture than spaghetti and a distinct savory taste thanks to kansui, i.e., alkaline elements usually added to the ramen dough. Kansui isn't easy to find for most home cooks, so in this case, baking soda, which is alkaline, makes a fine substitue. Note: you can even bake your baking soda, to make it a stronger alkali and improve the. Transform ramen noodles into an impressive, make ahead-friendly meal with flavorful marinated steak and veggies.
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