But if you plan on eating this over a few days, I would recommend
cooking the noodles separately and then add them to the broth as you eat them.
Of course I was tempted to still
cook the noodles separately, but resisted the temptation and decided to make it as you directed.
I had leftover spaghetti sauce that needed a facelift, so
I cooked my noodles separately, stirred them in, and then added the cheese ingredients.
Not exact matches
However, here are two ways you could go with this: 1) the more reliable way would be to
cook the pasta
separately, according to package directions, and then add it to the soup before serving, or 2) add it directly to the soup, and use your judgment to determine when the
noodles have
cooked through — plan on at least 10 additional minutes — might be longer because of the brown rice.
I would recommend if you're making it with the
noodles to
cook them
separately then add them at the end.
Where the
noodles in many recipes become overly soft from being submerged in the stock for an extended period, the
noodles in my recipe are
cooked separately and stay al dente.
Rather than prepare the pasta
separately, everything gets
cooked in one pot by covering the
noodles in sauce made from a simple combo of tomato paste, seasonings and water.
Cook the egg
noodles separately even if you plan to serve soup right away.
That's because all the vegetables have to be
cooked separately, just like you would with «japchae» (Korean stir - fried sweet potato
noodles).
You can either add the raw
noodles straight to the broth or
cook separately.
If your baby is okay with wheat and eggs
separately, for example, try small pieces of
cooked egg
noodles.
You'll stir - fry the
noodles with the eggs and sauce
separately from the veggies to prevent over
cooking the veggies or over-crowding the pan, then add everything together for a flavor explosion!