- boil enough water to completely submerge the noodles;
- put the noodles in a large pot;
- wait a couple of minutes (because we don't want really boiling water) and add the water to the noodles;
- use chopsticks to move around the noodles and loosen them;
- once the noodles are flexible but retain some bite, they are cooked - 3 to 4 minutes;
- drain the noodles using a sieve and thoroughly (and I mean thoroughly!) rinse them under cold running water in the sink;
- put the noodles in your salad spinner and get to work: spin and throw the water away - do that until no water (or almost no water) gets spun;
- put a saucer upside down in a bowl so that if any water collects at the bottom, it won't touch the noodles;
- add the noddles to the bowl and let them air dry a bit;
- voilà!
I used them for bun cha and for fresh spring rolls, but there are many other possible uses for this canvas.
