Super Noodles

Noodles – available as egg noodles or rice noodles, they are a great accompaniment to a protein dish. So what’s the difference?

Egg noodles are best for soup style dishes because they absorb liquid to a certain point then stop, this means they won’t turn soggy and mushy. Rice noodles on the other hand are better for stir fries and more dry meals, as they keep absorbing liquid turning soggy.

Whether you are cooking egg based noodles or rice noodles, do not over cook them. Cook your soup first and when the water is at its highest boiling point, add your noodles for 2 minutes then remove from the heat and do not boil any longer as it will ruin the noodles. Any further liquid will slowly be absorbed as necessary.

If cooking rice noodles, these need to be pre-soaked first in clean water at room temperature, before putting them in the pan to cook. The warm water will pre-cook and soften them until they are al dente.

While egg noodles are richer and filling, adding it’s own distinct taste to spicy recipes, rice noodles are flavourless and all the flavouring comes from the other ingredients you use to make the dish. Rice noodles are also good for cleaning the palate. They are great with fish and beef, as they do not interfere or clash with their natural flavours.

Store egg noodles in the refridgerator when uncooked, to lock in its flavour and keep rice noodles in an air tight container when they are dry. Once cooked eat straight away.

To tell the difference between the two, rice noodles are thin and white in colour, while egg noodles are generally thicker and yellow in colour, because of the eggs.

Unlike pasta, noodles are not meant to be stored once cooked, as they can not retain their flavours.