Egg Noodles

moemum

Paulie'sGirl wrote: »

Hi,

I pour boiled water over mine in a bowl, I find it helps the texture of the egg noodles, and as I have an electric hob which takes forever to heat up

I use one tile per person, more noodles and veg than meat. We like it that way. I make a sauce by adding cornflour slacked with water and adding it to the wok. Mixes with the soy sauce etc and makes a yummy thick savoury sauce. I also use grated ginger and garlic along with the veg.

Hope that helps

PGxx

Thanks for the tip with sauce:) Dh loves soy sauce (use the low salt version) but I use half a bottle each time ..so cost adds up, but your way I would be using less and still have a tasty sauce, plus it would be better for him health wise! Ginger/garlic sounds great..I add garlic to anything I can get away with without F complaining as it's good for us all and I Love it lol

PasturesNew

zippychick wrote: »

The egg noodles are use by 25th Jan. Would i be safe to use them tomorrow evening?!

They're dried noodles ... perfectly safe.
If the packet was sealed, or had been kept well wrapped up since opening, I'd be happy to eat them for up to a year or so after their best before date ... after that the taste would just deteriorate, they'd not become "dangerous".

zippychick

PasturesNew wrote: »

They're dried noodles ... perfectly safe.
If the packet was sealed, or had been kept well wrapped up since opening, I'd be happy to eat them for up to a year or so after their best before date ... after that the taste would just deteriorate, they'd not become "dangerous".

Not dry.... cooked and coated in oil ready to fry....