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[QUESTION] Why do my noodles almost always come out bland? (self.cooking)
submitted 11 hours ago by to c/cooking@lemmy.world
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Yesterday, I followed this recipe for Chicken Yakisoba noodles.

I cooked my noodles on a medium high heat for 6 minutes as the packet said. I put them in the pan with the chicken and veg, then adding the sauce and thoroughly tossing it to cover with sauce.

The resulting meal was... Bland as fuck. It felt like the noodles didnt hang on to the sauce at all somehow?

I have a yakisoba pot noodle, and that comes out with such a strong a punchy flavor! I'm using fine egg noodles.

This is why I rarely try noodle recipes, I seem to fuck them all up! I sometimes pull it off, which gives me hope, but I can never figure out where I go right!

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[–] 6 points 10 hours ago*

Usually the thing is to use the least amount of water possible when boiling noodles to keep the starches concentrated, then when you move them to the pan the starch can help bind the fat and the water to emulsify into a clingy sauce. Instead of draining them, just move them over with a slotted fork and don't worry about drip drying them.

However this recipe specifically calls for not boiling them like the packet says and merely using hot water for a minute or two to loosen them enough to finish cooking in the pan with everything. This is probably to prevent the noodles from over-cooking and becoming mushy and the noodles will probably release more starch as they finish cooking in the pan.

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