Knife-cut noodles have their roots in Western China. In Sichuan province, these noodles are a favored type, often used in various stir-fry dishes. They can be cooked similarly to spaghetti pasta. This recipe showcases the versatility of using a stainless steel wok to boil any type of noodles, enabling you to experiment with different varieties while following the same method, thus expanding your culinary repertoire significantly.
Ingredients and equipment
A large strainer/bowl with cold water or ice water
Steps
Fill the wok with cold water until it's about 80% full.
Fill the strainer or bowl with cold water to roughly 80% capacity.
Heat the water in the wok until it boils.
Add the knife-cut noodles to the wok.
Use tongs to ensure the noodles are submerged in the water.
Stir the noodles with the tongs every 15 seconds to prevent them from sticking to the bottom of the wok.
Refer to the instructions for the recommended boiling time for the noodles.
Begin checking the noodles' texture and doneness about 2 minutes before the suggested time.
Cook the noodles to al dente, firm but not hard.
Use the tongs to move the noodles to the strainer or bowl with cold water.
Employ the spider strainer to transfer any remaining loose noodles.
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