"Do you need to add cold water to cooking noodles like you do with dumplings?"
Shen Jiayue waited to eat the noodles and was somewhat surprised to see this step.
Lin Xu laughed and said:
"There's a difference. Adding cold water when cooking dumplings is to keep the dumpling skins intact and prevent them from breaking. It's to cool the skins so they cook evenly with the filling. Adding cold water to noodles just makes the noodle surfaces contract for a smooth and slippery texture."
As he spoke, the water in the pot came to a boil again.
This is the advantage of using a professional stove to cook noodles; the firepower is strong, so you never have to worry about the noodles getting mushy or overcooked.
After about half a minute of cooking, Lin Xu again added cold water to the pot, turned off the heat, then used a strainer in one hand and chopsticks in the other to scoop the noodles out of the pot. After draining the water, he placed them in bowls.
