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Thread: HELP ASAP!!!How to keep noodles from sticking??

  1. #1
    Join Date
    Nov 2004
    Location
    Kansas City
    Posts
    1,096

    HELP ASAP!!!How to keep noodles from sticking??

    I am making Peanutty Noodles (CL) for a dinner party tonight and I am a bit worried that I will have a mass o' noodles. So what can I do to keep the noodles somewhat seperate. I am afraid that using oil will cause the peanut sauce to "slide" off the noodles. TIA

    Peanutty Noodles

    This dish comes together quickly when one person prepares the sauce while another sautés the vegetables. Break the pasta in half before cooking to make serving easier. These noodles complement the pork perfectly, but they also become their own main dish when you add cooked shrimp or chicken.


    2 carrots, peeled
    1 tablespoon vegetable oil, divided
    2 teaspoons grated peeled fresh ginger
    3 garlic cloves, minced
    1 cup fat-free, less-sodium chicken broth
    1/2 cup natural-style peanut butter (such as Smucker's)
    1/4 cup low-sodium soy sauce
    3 tablespoons rice or white wine vinegar
    1 teaspoon chili garlic sauce (such as Lee Kum Kee)
    1/4 teaspoon salt
    Cooking spray
    2 cups red bell pepper strips
    1 pound snow peas, trimmed
    8 cups hot cooked linguine (about 1 pound uncooked pasta)
    1/2 cup chopped fresh cilantro

    Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside.
    Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; sauté 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm.

    Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; sauté 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.

    Yield: 10 servings (serving size: 1 cup)

    CALORIES 296(27% from fat); FAT 8.8g (sat 1.7g,mono 3.8g,poly 2.7g); PROTEIN 11.7g; CHOLESTEROL 1mg; CALCIUM 44mg; SODIUM 400mg; FIBER 3.4g; IRON 3.6mg; CARBOHYDRATE 43.1g
    Cooking Light, MAY 2000
    Ashley

    The instant we become an adult is the moment when the instinct to love is greater than the desire to be loved

  2. #2
    DmOrtega Guest
    A little bit of oil won't harm anything. We make pasta ahead regularly and as long as we put just enough oil to keep the noodles from sticking together, we never have problems with sauce later. If you don't want to do this, you can drop the cooked pasta into boiling water just long enough to warm it, later when you are ready to use it.

  3. #3
    I think you are right about the oil---I was watching some cooking show and they said not to add oil to your pasta water or before you add the sauce as your sauce won't adhere to the noodles as well.

    I'm thinking its the starch on the outside that might make them "sticky"? Maybe if you did a quick rinse with cold water to get the starch off? Let them drain really well and then put them back in with your warm sauce?

    I'm sure other folks will have good suggestions too.

    Hope you get it figured out.

    -Shannon

  4. #4
    Join Date
    Dec 2005
    Location
    Oklahoma
    Posts
    7,946
    Give the noodles lots of room when boiling by using a large pot with lots of water. Keep stirring them while the water boils.

    This keeps them from sticking together during and after they have been cooked.

  5. #5
    TV chefs are divided on Oil or No Oil. I don't use it anymore. I only rinse pasta if I'm making a pasta salad & need to cool them off. You'll be fine if as Gumbeaux says, use lots of water so they have room. Immediately after they drain, put on your sauce & you'll be fine. Sound's great. What time's dinner?
    Dorothy aka Martha

    Somewhere over the rainbow...

  6. #6
    Join Date
    Nov 2004
    Location
    Kansas City
    Posts
    1,096
    Thank you for all the tips. I used plenty of water and then rinsed the noodles. Turned out great. Thanks again.
    Ashley

    The instant we become an adult is the moment when the instinct to love is greater than the desire to be loved

  7. #7
    DmOrtega Guest
    Quote Originally Posted by sage
    I think you are right about the oil---I was watching some cooking show and they said not to add oil to your pasta water or before you add the sauce as your sauce won't adhere to the noodles as well.
    ...
    I should have clarified that we add olive oil to the pasta "after cooking", just enough to keep it from sticking together. We cook a lot of pasta ahead of time, regularly, and we never have problems with sauces later.

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