While contemporary mores compel people to be more ‘woke‘, current conditions many food businesses (including those specializing in noodles) find themselves in have greatly increased the importance of WOK-style stir-fried dishes – so much suited for takeouts and deliveries. 

And considering that, depending on local circumstances, takeouts and deliveries may be the only modes of operation allowed for food businesses, the significance of this topic cannot be overstated.

Different types of noodles work better for different types of dishes and styles of plating. Some noodles are better for hot thick soups, some for dipping, some for noodle salads; and stir-fried dishes also taste better with noodles of certain characteristics too. 

This equally applies not only to ingredients, noodle making techniques, shape and size but to how noodles are processed during or before cooking as well – with the latter significantly influencing noodle texture and feel.

Some such techniques have already been introduced in our previous online classes – such as washing noodles after boiling them or coating them with oil to prevent them from sticking (refer to our class on “Yakisoba noodles“).

But there is one more way to achieve a really unique texture, with some comparing its result to using factory produced instant ramen noodles — only a thousand times more fresh, tasty and chewy (because instead of mass produced desiccated noodle produce with a long shelf-life you are using freshly made craft noodles of the highest quality).