Noodles are many people's first choice when a crowd of guests turns up unexpectedly, because they are quick. But cooked in large quantities they often turn gluey and stick together, spoiling both taste and presentation. A few simple techniques give restaurant-style loose noodles at home.
Use a large, wide pot or karahi with plenty of water, and add the noodles only once the water is at a full boil; if the water is not hot enough they easily turn sticky. Read the packet before boiling: some noodles are already salted, and if not, add a little salt to the boiling water.
Boil them for exactly the time on the packet, three minutes if it says three and five if it says five; overcooked noodles go soft and clump. Drain them as soon as they are done, spread them out on a large plate and let them cool and dry for a while under a fan. Once the excess moisture is gone they stay separate, all the more so with a little oil tossed through.
Then heat oil in a pan, lightly fry chopped garlic and add chopped capsicum, cabbage, carrot and onion. When the vegetables soften a little, add the boiled noodles with soy sauce to taste, roasted cumin and coriander powder, fried egg cut into pieces, salt to taste and two tablespoons of tomato sauce.
When everything is well mixed, finish with ground black pepper, a little sugar and chilli oil if you like, and toss for a little longer. The noodles are ready.
The tips were published by Bangla Tribune's lifestyle desk.
Photo: IAN, Taiwan / Wikimedia Commons (CC BY 2.0)
Source: Bangla Tribune
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