How to cook noodles
Release time : 03/30/2026 09:30:04
I still remember, when I was a child, I was sick and my appetite was very poor. Regardless of porridge or the usual meat and vegetables that I liked to eat, I couldn't eat them.
Under pressure, my mom tried making a bowl of chicken-stuffed noodles and, to her surprise, I found them incredibly delicious.
After that, I fell in love with the taste of instant noodles.
As I grew up, I often asked my mother about how to make noodles so delicious. How do they come out in the first place? What's the nutritional value of noodles? How high are their calories? To recapture the flavor of my childhood, I researched extensively and combined the methods taught by my mother with my own findings, gradually mastering the art of making a delicious bowl of noodles.
Now, let's share the method of cooking noodles better with moms.
In addition to the recipe for chicken shreds with noodles and cooking techniques, MomNet has also prepared recipes for birthday longevity noodles, shrimp soup noodles, and tomato sauce fried eggs noodles. Let's take a look together.
How to make chicken skewer noodles: 1. Clean the chicken legs or whole chicken thoroughly, then blanch them in boiling water to remove blood and fat.
2. Place slices of fresh ginger, star anise pods, and bay leaves in the clay pot along with an adequate amount of water.
3. Place the boiled chicken legs or whole chicken into a pot, add some refined salt and simmer on low heat for 40 minutes.
4. Remove the cooked chicken from the pan and let it cool before tearing into thin strips.
5. Place water in a pot, bring it to a boil, then add the pasta and cook until it's done.
6. Take the noodles out, stack them in a bowl prepared for them, and pour in an appropriate amount of chicken soup.
7. Add vegetables and chicken slices, and finally, top with a spoonful of red oil.
Trick: 1. When making chicken strips, it's best to tear them with your hands for a more robust texture.
2. When cooking chicken legs, it's essential to control the heat well and not overcook them; otherwise, they will lose their firm texture.
How to make Longevity Noodles for Birthday: 1. Preparing the ingredients (noodles, eggs, green vegetables, scallions, coriander, soy sauce, vinegar, sesame oil, salt, and chicken powder). 2. In a bowl, chop the scallions and add a ratio of soy sauce and vinegar.
2 and pepper sauce for flavoring. 3, add spaghetti noodles 4, heat up the soup 5, drop in green vegetables 6, crack an egg into it 7, pour the spaghetti noodles' cooking liquid over the bowl of sauce 8, add shrimp soup to the spaghetti noodles. Preparation: 1. Prepare ingredients (spaghetti noodles, fresh shrimp, cucumber, shiitake mushrooms, small onions, cilantro, salt, soy sauce, chicken powder, pepper oil, olive oil) 2. Cut the cucumber into slices, slice the shiitake mushrooms, peel and devein the shrimp. 3. Blanch the shrimp briefly and blanch the shiitake mushrooms. 4. Boil the spaghetti noodles. 5. Heat a pan with oil and sauté green onions until aromatic, then add the cucumber, shiitake mushrooms, and shrimp to stir-fry. Add soy sauce and a pinch of salt. 6. Pour in broth and bring to a boil. 7. Once boiling, remove from heat and add pepper oil and a pinch of chicken powder. 8. Drain well. 9. Garnish with a sprinkle of cilantro. Sweet and Sour Egg Fried Noodles with Shrimp: 1. Prepare ingredients (tomatoes, eggplant, eggs, spaghetti noodles, garlic scapes, dried tofu, carrots, salt, sugar, tomato sauce, chicken powder, white pepper) 2. Crack an egg into a pan and fry it into a poached egg.
3. Boil the eggplant and tomato, peel and cut them into cubes.
4. Other ingredients are also cut into cubes.
5. Heat oil in a pan, then stir-fry the seasonings.
6. Add eggplant and tomatoes, stir to extract the juices.
7. Add tomato sauce, sugar, water, salt, pepper powder, and bring to a boil over high heat. Simmer for a few minutes on low heat until the sauce is rich and thickened.
8. Add an egg, and boil it for two minutes.
Add a bit of chicken essence to the dish just before serving.
9. Once the noodles are cooked, pour in the tomato sauce, and top with a poached egg.
Go ahead and start! Tip: Don't make the sauce too salty; it'll be just right.
When cooking noodles, adding a bit of salt to them makes them just right and delicious.
If the sauce is too salty, you won't add salt to the noodles when cooking them. Then, the sauce will be also too salty.
Why do the same type of noodles, when cooked, have different thicknesses and taste differently? I often had this question growing up.
Are there any moms out there with the same question? What exactly is the secret behind making such simple noodles as pasta, yet how can they taste so delicious when made? Let's take moms on a tour of the "factory" where pasta is made to understand.
1. The dough preparation process requires adherence to the "Four-Determinants" principle: flour, salt, yeast, and other ingredients must be added in accordance with the required proportions.
The water amount should be determined according to the wet gluten content of flour, generally 25%-32%, and the dough moisture content should not be less than 31%.
The temperature of the water added should be controlled around 30℃.
The time required for kneading is 15 minutes, which is longer in winter and shorter in summer.
When the dough is finished, it is loosely granular, and can be formed into a ball when held in hand. It can be easily dispersed and re-formed by gentle rubbing, and has a layered texture on its surface.
The horizontal straight and curved stirrers are the better mixing equipment.
In recent years, advanced vacuum mixer has been developed abroad, but it is expensive.
2. The dough is ripened by the round-disk ripening machine or the horizontal single-shaft ripening machine, and the storage and distribution of the dough are carried out. The time is generally 10 to 15 minutes, and the temperature and moisture of the dough should not be too large compared with the dough after mixing.
Practice proves that the second kneading after dough compounding is more effective, and this method has been adopted by domestic and foreign factories.
3. The tableting process typically involves the use of compound pressing and eccentric roller rolling techniques. The technical parameters are as follows: The compression ratio should be maintained between 8 to 10 times, ensuring that the initial thickness of the sheet is no less than 4 to 5 millimeters, with the combined thickness before compounding being 8 to 10 millimeters, and the final sheet thickness being below 1 millimeter, to achieve a compact and smooth surface.
Rolling speed: To ensure the quality and yield of the noodles, the rolling speed of the last rolling machine should be between 30 to 35 meters per minute.
Number of rolls and reduction ratio: The number of rolls is better to be 6-7. The ideal reduction ratios for each rolling pass are 50%, 40%, 30%, 25%, 15% and 10%. Roll diameter: A reasonable pressing method is a combination of different diameter rollers, with the roll diameter being arranged in an intermediary stage as follows: ∮240 mm, ∮240 mm, ∮300 mm.
In the rolling stage, ∮240mm, ∮180mm, ∮150mm, ∮120mm, ∮90mm.
4. Slices: The shaping process is completed by a slicer, which has an impact on the quality of the noodles due to issues such as burrs, bumps, twisting, and inconsistent width and thickness.
The faceknife has both integral and combination types, with shapes mostly square. The basic specifications are divided into five sizes: 1.0, 1.5, 2.0, 3.0, and 6.0 mm.
At present, domestic circular or oval knife has been developed and solved the problem of monotonous type.
The cutting knife below the face knife is designed to cut the wet noodle horizontally. The rotational speed of the knife can be adjusted according to the length of each rod of the wet noodles.
5. Dried noodles, which is the most expensive and technically demanding process in the entire production line, has a very important relationship with product quality and production costs.
The phenomena of crisp, damp and acidic dough in production are caused by the improper drying equipment and technology. Therefore, it must be given great attention.
The drying process of noodles is generally divided into three types: high-temperature quick drying. This method is a traditional one in China and the highest drying temperature is about 50℃, the distance is 25-30 meters, and the time is about 2-2.5 hours.
It has the advantages of small investment, fast drying and so on.
The main drawbacks are the difficulty in controlling temperature and humidity, unstable product quality, and the tendency to produce a crispy texture. These issues have gradually been replaced by other methods.
Low temperature slow drying method: It is a drying method introduced from Japan in the 1980s, the maximum drying temperature does not exceed 35 degrees Celsius, the distance is about 400 meters, and the time is up to 7-8 hours.
The characteristic of this method is to imitate the natural drying, so that production is stable and the quality of products is reliable.
The drawbacks are that the investment is high, the drying costs are high, and maintenance is troublesome; they are only suitable for use in medium-sized factories.
Medium temperature and slow drying method: In view of the therapeutic effects and disadvantages of high temperature quick drying and low temperature slow drying methods, China researched successfully the medium temperature and slow drying method in 1980-90s.
This method has the characteristics of low investment, low energy consumption, high production efficiency, and good product quality, and it has been promoted domestically.
The medium-temperature and medium-speed method is suitable for multi-row straight drying rooms and single-row return drying rooms. The operating length of the former should be 40 to 50 meters, while that of the latter should be about 200 meters. The drying time is around 4 hours.
6. The general cutting method uses a disc-type cutter and a reciprocating cutter.
The former transmission system is simple, with high production efficiency, but the uniformity is poor and there are many breaks and losses.
The latter is more orderly, with fewer breaks and damage, but it has a slightly lower efficiency and a more complex transmission mechanism.
7. Measuring and Packaging: The traditional barrel-shaped paper packaging is still widely used by manual labor, which is difficult to achieve mechanization.
The new type of plastic sealing packaging has realized the automatic metering packaging, which is mainly used in the importing equipment manufacturers, and will be the future development direction.
8. For wet dough, it should be immediately returned to the mixing machine or kneading machine.
Dry noodles can be treated by soaking or grinding, and then returned to the dough mixer.
Semi-dry noodles are generally prepared by soaking or by drying and then grinding with dry noodles.
The soaking method is effective and widely used, but it can easily go bad due to acidification.
The fineness of the milled powder should be the same as that of flour, and the quantity of backing should not exceed 15%.
In a few factories, the dry dough is ground and soaked by the beater, which has good effect and is more hygienic.
The careful preparation of noodles is why the resulting pasta looks so exquisite. The way it cooks and becomes delicious, too, seems almost expected.
Yet, a simple bowl of noodles can restore both physical and mental strength to people who are sick, which is somewhat unbelievable.
How high can the power of noodles really be? How much heat do they contain? Let's find out in the following text.
Noodles are naturally made foods, because the noodles are thin and easy to cook, and easy for human digestion and absorption, especially suitable for those with weak digestive function, such as newborns and postpartum women.
Breadsticks not only contain fat, protein and carbohydrates and other nutrients, but also improve anemia, enhance the physical constitution of people, improve immunity and resistance, maintain the nutritional balance of human body.
For plain noodles without any additional ingredients, 100 grams of the noodles contain a calorie content of 392.00 kcal.
The noodles contain nutrients such as carbohydrates at 44.50g, fat at 10.10g, protein at 36.40g, cellulose at 5.60g, vitamin E at about 23.20mg, thiamin at 3.50mg, riboflavin at 0.79mg, nicotinic acid at 3.70mg, cholesterol magnesium at 198.00mg, calcium at 85.00mg, iron at 0.60mg, zinc at 23.40mg, copper at 0.83mg, manganese at 17.30mg, potassium at 1523.00mg, phosphorus at 1168.00mg, sodium at 4.60mg, and selenium at 65.20micrograms.
In addition, stir-fried noodles also contain several micronutrients including vitamins A, C and carotene.
When it comes to the nutritional value of noodles, aside from taste, what people care most about is their nutritional content.
After all, with the advancement of society and the development of economy, people's demand for food is getting higher.
In the past, people simply needed to eat enough to fill their stomachs, and they could accept any food that wasn't too disgusting. But nowaday's people also pursue the delicacy of food, the taste and nutrition combination.
Hence, today we're also researching the nutritional value of noodles.
The nutritional composition of the noodles without any auxiliary ingredients mainly includes proteins, fats and carbohydrates.
If you add spinach, carrots, tomatoes and so on as auxiliary ingredients to the noodles, the nutritional components of the noodles will vary according to different varieties of auxiliary ingredients and the ratio of noodles and auxiliary ingredients.
Noodles are easily digestible and have the benefits of improving anemia, enhancing immunity, and balancing nutrient absorption.
It is important to note that noodles are made from refined flour and do not contain preservatives or additives, thus effectively retaining their nutritional components.
The reason why dried noodles can be stored for a long time is because they undergo the process of drying and dehydration, which removes all the moisture, making them last longer.
However, the whiter noodles are not good. According to the supervision of quality inspection of noodles by the National Quality Supervision Administration, the whiter noodles are actually made up of wheat powder with a brightening agent named benzophenone.
According to the "Food Additives Usage Hygiene Standard," its content shall not exceed 0.06g/kg, otherwise it will harm human health.
The benefits and functions of noodles often correlate with their nutritional value. Given this, how might the high nutritional content of noodles contribute to their powerful effects and functions? Moreover, it is a mystery for those from the south to comprehend that most people in the north primarily consume noodles as their staple food.
Upon further investigation, it's been found that people from the north tend to be a bit stronger than those from the south. Does this imply that the benefits of instant noodles include enhancing physical strength? Let's delve deeper into the world of instant noodles.
The medicinal effects of noodles mainly include facilitating digestion and absorption, improving anemia in the human body, strengthening the human body, enhancing immune resistance ability, and balancing nutrient absorption.
In addition, it is beneficial for our human body in the following aspects: 1. It is easy to digest and absorb.
Bamboo noodles are made with fine quality and are so thin that they can be easily digested by the human body. They contain nutrients that are essential to the human body.
2. Wheat noodles can improve anemia.
Noodles are rich in protein and carbohydrates, which can improve anemia.
3. Wheat noodles can enhance immunity.
Noodles are rich in protein and can enhance immunity and resistance, strengthening the body's constitution.
4. Wheat noodles can also balance human nutrition absorption.
Broad noodles still contain a small amount of trace nutrients that can maintain the nutritional balance of the human body.
Notes on Eating Noodles: As the saying goes, one hundred minus one equals zero.
This principle not only applies to human interactions but is also found in food.
Imagine that beneficial or harmless food for human beings, because of our own mismatched combination or neglecting the dietary precautions, may cause food poisoning.
At that time, don't mention that the proper nutrition wasn't absorbed and harmed the spleen and stomach.
Given the importance of food consumption, let's not delay. Let's quickly remember the precautions for eating noodles.
1. Noodles are not always whiter for better.
Whitening agent is a kind of chemical additive, add it in flour to improve the color of noodles and control microbial proliferation, but if it's added too much, it can destroy the nutrition of flour.
Consuming bread with excessively high levels of whitening agents for an extended period can lead to vitamin deficiencies in the human body, posing health risks.
2. The packaging of noodles is divided into paper, plastic bags, boxes and so on.
Bamboo noodles should be stored in a place that is easy to ventilate, dry, clean and free from odor, and should not be mixed with other easily contaminated items.
3. When boiling the noodles, you should add more water because the noodles have a "blooming" process that absorbs some moisture.
4. When boiling noodles, it's important to use low heat so that the heat can penetrate from the outside inwards, layer by layer, ensuring that the noodles are cooked thoroughly and the broth is clear and flavorful.
Mom's Net hopes moms can enjoy delicious and healthy food, so don't forget the dietary precautions when eating noodles.
*The medical information in this text is for reference only.
In case of discomfort, it is advised to seek medical attention immediately. The diagnosis and treatment should be based on the medical consultation provided at a physical examination.