A friend occasionally buys fresh
(not dry!) rice noodles for stir-fries and such, and they always end up clumping together. The package is in Chinese, so no help there. The usual tricks don't help: being careful not to over-cook, adding a little oil after draining, tossing them gently with the rest of the stir-fry rather than stirring. Anyone have any tips?
posted by samw
on Jun 24, 2014 -
I'm at the point in life where I can start affording some small luxuries, and one of my longstanding dreams has been to have the ability to cook restaurant quality steak and stir-fries indoor in my home kitchen via a proper commercial grilltop. What do I need to get, and who should I talk to? Has anyone ever done this before? [more inside]
posted by LongDrive
on May 14, 2014 -
Whenever I stir-fry with noodles, I end up with a lump of noodles surrounded by the other ingredients, instead of a well-mixed stir-fry. Help! [more inside]
posted by WinnipegDragon
on Aug 31, 2011 -
I've developed a real passion for healthy style stir frying lately, perhaps because it works so well with my awesome rice cooker. I've been using my excellent All Clad frying pan on our ceramic stove top, but am thinking about stepping up to an electric wok . (I know MeFis love cast iron, but I don't.) I'm interested in electric wok recommendations, and also in people's favorite stir fry cookbooks.
posted by bearwife
on Jul 13, 2010 -
What are some good combinations of ingredients for stir-fry? The fewer ingredients and shorter prep time, the better. [more inside]
posted by jasminerain
on Jan 5, 2008 -