Cooking hints from an expert

Some tips from noodle-maker Audrey Chow of the Yat Tung Chow Noodle Factory:

Thin egg noodles should be submerged in boiling water for 1/2 to 1 minute before eating to warm them and loosen them up.

Chow mein and other egg noodles should be cooked in boiling water just for a few minutes; they need to be warmed through.

If you can’t eat fresh noodles within a couple of days, freeze them. Boil them in water without defrosting. Stir the noodles with chopsticks to loosen them and prevent them from sticking.

If you want to make cake noodles, use saimin or egg noodles. Chow mein noodles are too dry and won’t stick together.

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