How to Instantly Transform Spaghetti into Chinese Noodles

Name: How to Instantly Transform Spaghetti into Chinese Noodles
Yield: 1 serving
Cuisine: American
Ingredients: 100 grams Spaghetti; 1000 ml Water; 1 tbsp Salt; 1 tbsp Baking soda

cookpad.japan @cookpad_jp

I was desperate to eat hiyashi chuuka (cold noodles) and Yakisoba (stir-fried noodles)!
I get worried about the expiration date of Chinese noodles in Asian food shops.
But I can eat them whenever as I know this secret technique.

They are a thick type of Chinese noodles, but I like them because of the unique texture!
I prefer "capellini," a very thin variety of pasta to make cold pasta dishes, they're the best.

Pasta is inexpensive, so it's economical.
I was thrilled about the quality of the noodles without using "Kansui." Please give it a try. Recipe by Popotankobu

They are a thick type of Chinese noodles, but I like them because of the unique texture!
I prefer "capellini," a very thin variety of pasta to make cold pasta dishes, they're the best.

Pasta is inexpensive, so it's economical.
I was thrilled about the quality of the noodles without using "Kansui." Please give it a try. Recipe by Popotankobu

cookpad.japan @cookpad_jp

They are a thick type of Chinese noodles, but I like them because of the unique texture!
I prefer "capellini," a very thin variety of pasta to make cold pasta dishes, they're the best.

Pasta is inexpensive, so it's economical.
I was thrilled about the quality of the noodles without using "Kansui." Please give it a try. Recipe by Popotankobu

They are a thick type of Chinese noodles, but I like them because of the unique texture!
I prefer "capellini," a very thin variety of pasta to make cold pasta dishes, they're the best.

Pasta is inexpensive, so it's economical.
I was thrilled about the quality of the noodles without using "Kansui." Please give it a try. Recipe by Popotankobu

Saved

Ingredients

1 serving

100 gramsSpaghetti
1000 mlWater
1 tbspSalt
1 tbspBaking soda

Saved

Steps

1

Boil water. Add baking soda and cook the spaghetti for standard cooking time + 2 minutes, and it's done. Baking soda + 2 minutes to the cooking time. That's it.
2

It bubbles a little when you put in the baking soda, but don't be surprised.
3

Note about how to get rid of the starchiness: If you don't like the starchiness of the spaghetti, or when you make hiyashi chuuka, wash the cooked spaghetti under running water and cool it down to remove the starchiness.