jabbur
Master Chef
I have a recipe for Asian beef noodles that I want to try that calls for ramen style noodles. I have angelhair pasta noodles already. Will that be an okay substitute?
I saw a post somewhere about adding baking soda to pasta water thereby giving it the bouncy sort of chewiness of ramen. Think they also said to rinse after cooking to rid the soda taste.
If Serious Eats says it true, then it isThis is a great tip! Has anyone tried doing this? Does it actually work?