Cooking Wiech's Egg Noodles

Chicken Noodle Soup

How do I cook the noodles for a stir-fry to prevent them sticking together?
We recommended slightly undercooking the noodles (before noodles are al dente) to ensure the noodles hold together nicely in the dish. Once cooked to desired texture, pour off hot water, then rinse under cold water. This will stop the cooking process and ensure the noodles don’t stick together. Stir-fry noodles in with prepared protein, veggies and sauce.

How do I cook the noodles for a salad to prevent them sticking together?
Once cooked to desired texture, pour off hot water, then rinse under cold water. This will stop the cooking process and ensure the noodles don’t stick together. Mix noodles in with prepared protein, veggies and dressing, or toss them in olive oil and refrigerate for later use.

Can I use your noodles in a Crispy Noodle Salad?
As our noodles are a raw product and need to be cooked before consumption, therefore they can not be used on top of a crispy noodle salad straight out of the packet. However, if you would like to make your own fresh crispy noodles, here is a recipe below using our fine noodles that contains no additives or preservatives! Delicious!

Crispy Egg Noodles using Wiech's Barossa Valley Egg Noodles

Ingredients

  • 100g Wiech’s Fine Egg Noodles
  • 2 Teaspoons salt
  • 4 Teaspoons cornflour
  • 1 cup of good quality canola oil or neutral flavoured frying oil

Directions

  1. Boil egg noodles in salted water until al dente (2-4 minutes). Tip: Being very thin, these noodles will cook very quickly, so keep a good eye on them to prevent over-cooking!
  2. Drain noodles in colander and immediately wash noodles with cold water. This will prevent them from sticking together. Ensure all water is drained off before heading to the next step.
  3. Spread noodles out in a thin layer on a tray and let dry for 30-60mins. The more time the noodles have to dry out, the crispier they will be!
  4. Dust noodles with cornflour and toss the cornflour through, to ensure all sides are coated.
  5. Heat oil* until 180 degrees. drop a noodle in the hot oil to test whether it is ready. If there is no vigorous sizzling, then the oil is not hot enough.
  6. When hot enough, sprinkle in a handful of noodles around the pan and ensure they do not clump too much. Cook in small batches to ensure the oil remains hot.
  7. Place cooked noodles on paper towel, to absorb excess oil and let noodles cool completely before using.
  8. Add to your favourite crispy noodle recipe!
    These noodles can be stored in an airtight jar or container for a week.

    *The better quality oil, the longer these noodles will last in a jar or airtight container