Not exact matches
Mung bean
noodles that I used here only
need to be soaked in
boiled water for 3 minutes.
If you have no
need for gluten - free, just use regular no -
boil lasagna
noodles.
The time it took for the water to
boil and the
noodles to cook was all I
needed to make the rest of the recipe.
Both are convenient because you only
need to
boil water then soak the
noodles until soft.
~ You don't
need all of the lasagna
noodles called for, but go ahead and
boil the whole package to account for some breakage.
All you
need to do is blend ingredients to make a paste,
boil the broth, and cook
noodles.
At the same time, cook
noodles in a large pot of
boiling water according to package directions until al dente; drain (no
need to salt the water, as ramen
noodles contain more salt than pasta).
The Instant Pot does all the
noodle -
boiling work, and they don't even
need to be drained.
Stir in egg
noodle pasta that has been cooked, al dente, in
boiling salted water, drained and tossed with a little real butter (this recipe really does
need that butter) and a drop of your favourite olive oil (stops pasta from sticking together).