Wheat Noodles and Egg Noodles

Bring a large pot of water to a boil—to ensure even cooking, the noodles require ample space to move around. The instructions and timing on packaging are only approximate, so tasting is essential. A method my mother taught me is to take a few noodles out of the pot, rinse them with cold water, and sample to check the texture. They should be soft and fully cooked but not mushy. If you’re uncertain, it’s best to taste multiple times.

After cooking, drain the noodles and rinse them well with cold water. This stops the cooking and removes excess starch. This same approach applies to udon noodles and kuan miao.