Wheat noodles and egg noodles

Made from hard or soft wheat flour and water, these are available fresh and dried. If egg has been added, they are usually labelled as egg noodles or sometimes Chinese egg noodles. Flat noodles are often used in soups, while rounded noodles can be better for stir frying, but there are no hard-and-fast rules and there are a variety of shapes and sizes to chose. Well wrapped fresh noodles can be frozen successfully. Defrost thoroughly before using. If you are cooking noodles in advance before using in another dish or for stir frying, toss the cooked drained noodles in one to two teaspoons of sesame oil. Cover with plastic film and keep in the fridge for up to two hours.