I’ve finally conquered rice noodles.
The first time I tried to cook dried rice noodles I was very very new to the noodle game, which means that what eventually came out of my wok was a solid mass of noodle-shaped objects. It was like chewing a carpet. Cue three- to five-year montage of me rolling around on the floor feeling sorry for myself and refusing to touch dried noodles nope never again not ever.
Welp, this year I discovered Rasa Malaysia’s pad see ew recipe and the S.S. “I’M NEVER COOKING RICE NOODLES AGAIN I AM NOT DESTINED FOR GREATNESS” sprang a massive leak, and now I’m sitting here telling you that if you’re in a little pity party boat of your own there is still hope because if I can learn to cook dried rice noodles without turning them into the world’s cheapest carpet then so can you. And now, if you’ve made it to the end of that run-on sentence without getting lost, here’s a couple of pics.
Obviously I had a lot of faith in myself. In this case I didn’t need to worry because it finally occurred to me to, you know, maybe watch a YouTube tutorial instead of relying on the comical English on the back of the noodles package. The package claimed the noodles would be ready to cook after soaking for 30 minutes, but therein lay my downfall three to five years ago.
Here’s what actually worked:
- Soak the noodles for 30 minutes.
- Bring a pot of water to a boil. You’ll want enough water to submerge your noodles. When the water is boiling, add a little cooking oil to keep the noodles from sticking to each other.
- When the noodles are done soaking, boil them for one to two minutes, then drain them and zap them with cold water. This keeps the sneaky bastards from overcooking themselves.
- Add the noodles to whatever you’re cooking. INSTANT PROFIT.
- New tip that I just learned three hours ago: Boil the noodles literally one or two minutes before you need them. If they sit in the colander too long they clump together and are very hard to separate.
- If you’re like me and you leave them in the colander too long, add more oil while you’re stir-frying them and try to loosen them up with whatever utensils you have on hand (preferably cooking chopsticks). Yes, this works. Sort of. Look, the noodles were still edible, okay?
- Extra credit: Try Rasa Malaysia’s recipe with pork belly instead of chicken.
Moral of the story: YouTube knows everything.