All About Chinese Noodles

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

All About Chinese Noodles

pasta, chinese

----TASTE, TVFN----

* Cellophane noodles: Aka bean thread; mung bean flower noodles. Soak in hot water first before using, but not before frying. Do not boil. Good in soups and stir-fries. * Rice flour noodles: Aka Mai fun (like angel hair pasta). Good for stir-frying. * Chow fun: lg noodles; toss with vegetables and meat. Dried noodles: Aka Rice sticks. Don't boil before using. Thin- soak in warm water to soften; thick- cover with boiling water, let stand to soften. In hot oil these are the noodles that will puff up. Wheat Noodles: Fresh-- Cantonese style, aka regular mein or lo mein noodles (will say so on pkg), can be thick or thin. Cook to taste, 4 mins or so in boiling water to soften. Do not cook Chinese noodles al dente; they must be soft. Typed by Sherilyn Schamber