Cooking questions

[ilzolende]

Question: What kinds of noodles with a long shelf life is good in soup with things like a spicy miso and mock beef broth, kale, egg, kimchi, etc? I end up near Asian markets sometimes, and stuff which keeps in the fridge is fine as long as it keeps a long while and I can cook it one serving at a time. I'm a fan of ramen noodles so far, so if there's a good cheapish not-the-deep-fried-kind form of those or something similar that would be ideal.

Another question: Is it safe to cook with a pot that has a lot of patches of nonstick coating missing? I wouldn't be cooking sticky stuff if I did use it, but I don't want flakes of coating in my food or something.

I regularly like to make myself a ramen-like noodle soup by first cooking instant ramen noodles until slightly underdone along with cooking-requiring vegetables, draining and cooling them, putting them in a bowl, and then making broth with stuff in the pot and pouring it into the bowl over the noodles. I then top it with green onion, kimchi, and sesame oil. This process has made me aware of how oily the instant ramen noodles are, and this seems kind of suboptimal, since it's not a tasty oil and it's probably not a healthy one either. I also don't need the flavor packet.

Comments

[yvannairie]

Both frozen and dried udon (wheat noodles) preserves well. You can even make udon yourself, the prep takes a while bt after that you can freeze it in batches to use when you wanna. Also seconded on rice vermicelli, it's a good carb source and can be thrown into almost any broth.