(no subject)
I'm going to collect some bits and pieces from my cooking experiments.
Fresh Rice Ribbon noodles: These noodles are packed with a bit of oil to help them separate, but since they're kept refrigerated they tend to clump together. Don't freeze them, or it is downright impossible to seperate them. They are actually pre-cooked, so they basically need to be warmed through to allow them to seperate and then just heated to eat. I used boiling water to separate them which meant the outer noodles got over-cooked and sloppy.
Still, some instant daschi, miso paste and a bit of instant tom yum mix (I'm such a wimp, it says to use 2 table-spoons and I use 2 tea-spoons) make a quick and tasty broth to use as a base.
Fresh Rice Ribbon noodles: These noodles are packed with a bit of oil to help them separate, but since they're kept refrigerated they tend to clump together. Don't freeze them, or it is downright impossible to seperate them. They are actually pre-cooked, so they basically need to be warmed through to allow them to seperate and then just heated to eat. I used boiling water to separate them which meant the outer noodles got over-cooked and sloppy.
Still, some instant daschi, miso paste and a bit of instant tom yum mix (I'm such a wimp, it says to use 2 table-spoons and I use 2 tea-spoons) make a quick and tasty broth to use as a base.