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Try These Five Simple Ways to Make Noodles Delicious

Try these five food hacks to cook better noodles. (Image: Pixabay CC0 Public Domain)
Try these five food hacks to cook better noodles. (Image: Pixabay CC0 Public Domain)

Cooking noodles seems simple enough — just add noodles to boiling water. However, preparing a bowl of delicious noodles involves some extra tricks.

Recipe for better tasting noodles

1. Adding some salt to the water can prevent the noodles from sticking together and becoming too mushy. Add approximately 15 grams per 600 mL.

Adding salt into the water can prevent noodles from sticking together. (Image: Pixabay CC0 Public Domain)

Adding salt can prevent noodles from sticking together. (Image: Pixabay CC0 Public Domain)

2. Adding a spoonful of vegetable oil to the water can prevent the noodles from sticking together, and foaming-up.

Don't want your noodles to be salty? Try add oil instead. (Image: Pixabay CC0 Public Domain)

Don’t want your noodles to be salty? Try to add oil instead. (Image: Pixabay CC0 Public Domain)

3. Adding a bit of vinegar to water can make the noodles whiter, and not as salty.

Add a little vinegar to whiten your noodles if you want. (Image: Pixabay CC0 Public Domain)

Add a little vinegar to whiten your noodles. (Image: Pixabay CC0 Public Domain)

4. When cooking thin noodles, add the noodles just as the water starts to bubble. Stir it a few times, and put on the lid. When the water is boiling, add some cold water, and cook for a minute or two longer.

This way you can keep the noodles soft without being sticky.

Don't want mushy noodles? Add some cold water during cooking. (Image: Pixabay CC0 Public Domain)

Don’t want mushy noodles? Add some cold water during cooking. (Image: Pixabay CC0 Public Domain)

5. When the noodles stick together, spraying a bit of rice wine can loosen them up.

Use some rice wine to loosen up the sticky noodles. (Image: Pixabay CC0 Public Domain)

Use some rice wine to loosen-up sticky noodles. (Image: Pixabay CC0 Public Domain)

Translated research by Cecilia Kwan and Alan Cheung. 

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