SHOPPING LIST: Cooking Skills: Noodles 1, Chapter 1 (Know Your Noodles)

Dried egg noodles, dried thin wheat noodles (or somen), dried flat rice noodles, butter, soy sauce, sugar, spring onions, garlic, neutral oil, rice vinegar, tahini or sesame paste, toasted sesame oil, sesame seeds and a cucumber. A big pan, a colander and a small pan. Check labels for sesame, peanuts and wheat.

Three noodles cooked right (3 small portions)
[ ] 100 g dried egg noodles
[ ] 100 g dried flat rice noodles (about 5 mm wide)
[ ] 100 g dried thin wheat noodles (or somen)
[ ] 1 tsp oil for tossing
[ ] 1 pinch salt (for the egg and wheat noodles)

Soy butter noodles (2 portions)
[ ] 200 g dried egg noodles
[ ] 2 tbsp butter
[ ] 2 tbsp soy sauce
[ ] 1 tsp sugar
[ ] 2 spring onions, thinly sliced
[ ] 1 pinch black pepper

Garlic and spring onion oil noodles (2 portions)
[ ] 200 g dried thin wheat or egg noodles
[ ] 4 spring onions, thinly sliced
[ ] 3 garlic cloves, thinly sliced
[ ] 4 tbsp neutral oil (vegetable or sunflower)
[ ] 2 tbsp soy sauce
[ ] 1 tsp sugar
[ ] 1 tbsp rice vinegar

Sesame soy noodles (2 portions)
[ ] 200 g dried wheat or egg noodles
[ ] 1 tbsp tahini or sesame paste (or smooth peanut butter)
[ ] 2 tbsp soy sauce
[ ] 1 tbsp toasted sesame oil
[ ] 1 tsp sugar
[ ] 1 tbsp rice vinegar
[ ] 4 tbsp warm noodle cooking water
[ ] 1 tbsp sesame seeds, toasted
[ ] ½ cucumber, cut into matchsticks (optional)

For the experiments
[ ] Extra egg noodles and thin wheat noodles
[ ] A little extra oil