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November 29, 2022 10:54 PM

If you had this 2kg slab of wheat noodles, what would you be making?

These noodles in particular are giving me cooking block and I have a lot of them.

Specific recipes would be a great help - I have a few intolerances and tend toward pescatarian but I'm happy to switch out proteins myself to suit.

posted by Adifferentbear to Food & Drink (9 answers total)

When the question involves noodles the answer is always Dan Dan.
posted by mezzanayne at 11:43 PM on November 29, 2022 [6 favorites]

Best answer: I love Dan Dan but I think what you want to do here is something fried, like these.
posted by hoboynow at 3:24 AM on November 30, 2022

Best answer: Taiwanese sesame noodles, courtesy of Chez Jorge.
posted by lulu68 at 4:30 AM on November 30, 2022 [1 favorite]

Best answer: We make this recipe fairly often: Umami Garlic Noodles with Mustard Greens. I have to be in the mood for that amount of salt, but I've backed it back during prep a few times and it's still delicious.

P.S. If you google just the name of the recipe, then open up the NY Times link in an incognito/private window, they'll let you past the paywall. For things I like, I print to PDF, or...errrr...just ask the missus to look, since she pays for the Cooking subscription.
posted by AbelMelveny at 5:10 AM on November 30, 2022 [1 favorite]

I personally would just make spaghetti with them.

It says you can add them to salad. Here's a choose your own adventure salad recipe I made. Just add wheat noodles!
posted by aniola at 8:38 AM on November 30, 2022

Best answer: I love these noodles with peanut sauce.

Stirfy: use any veg you like, vary cooking order by how long things take to cook. Sauce: soy sauce, ginger, garlic, brown sugar, a little vinegar, a bit of toasted sesame oil, cornstarch. Boil the water for noodles, cut the veg, make the sauce. Start cooking the noodles. Big frying pan, on high, I use corn oil to stir-fry Onions, Broccoli, Cabbage, Yellow summer squash, in bite size pieces. Add sauce when veg are done, drain noodles, serve. Top w/ sliced scallions.
I sometimes add chicken or tofu for protein, and Gochugaru (Korean Chili Flakes) for heat.

There are a ton of recipes for Lo Mein, use any proteins and veg you happen to have.

Noodles with butter, salt, pepper and poppy seeds are my comfort food.
posted by theora55 at 9:56 AM on November 30, 2022

Best answer: This Budget Bytes recipe for dragon noodles is easy, adaptable, and delicious!
posted by bookworm4125 at 10:12 AM on November 30, 2022 [1 favorite]

Those noodle soup nests make a good addition to soup. Saute some cubes potatoes/onions/celery/carrots/whatever you like, top with broth and heat, then add noodle nests and cook until they soften.
posted by wanderingmind at 6:24 PM on November 30, 2022 [1 favorite]

To me, those scream 'soup'.

I make a mean vegan soup with Better than Bullion vegetarian vegetable stock, cut root vegetables, spinach and other green veggies, white pepper, and a healthy drizzle of sesame oil on top. Chili oil as well, if you want it spicy. The protein is either soft tofu, or lentils. You can sub the bullion with miso, but that can get really salty.

These noodles would taste wonderfully in that soup. For extra tang, I'd also add pickled veggies, if you can find them. I ferment Szechuan style pickled veggies, so I'd add some of those as well.

You can make a huge pot without the noodles added, and then just cook a little bit with a nest or two of the noodles, when you want to eat the soup. This prevents the noodles getting mushy in the soup.
posted by spinifex23 at 10:53 AM on December 1, 2022