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Overcooked angelhair pasta--any use?

k
kiarrith Aug 10, 2009 04:49 PM

So due to some bad planning on my part, I now have 2 lbs of overcooked angelhair pasta. No good for italian food, but my husband thought maybe I could use it in a fried noodle stirfry, does anyone think this is a doable thing?
Any other thoughts for it?

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  1. goodhealthgourmet RE: kiarrith Aug 10, 2009 05:00 PM

    Baked Spaghetti/Spaghetti Pie:
    http://chowhound.chow.com/topics/552003
    http://chowhound.chow.com/topics/285457

    1. f
      fourunder RE: kiarrith Aug 10, 2009 05:35 PM

      There's a dish named Cantonese Chow Mein. This is the authentic version of Chow Mein known to Chinese families. The dish can be made with any protein of your choice, i.e. Chicken, Shrimp, Beef, Pork or.....even Vegetarian. What make this dish unique is a bed of noodles that are pan fried crisp in shallow oil on both sides, then the protein and vegetables in sauce are topped over the crisp noodles. There's a nice texture component between the soft noodles inside and the crisp noodles on the outside. There was recently a spirited discussion on the topic of Chow Mein Noodles which may give you some ideas.

      For your purpose, what you want to do is put the cooked noodles into a cold water bath to make the noodles manageable. You create the bed of noodles by taking roughly a half pound the cooked noodles and spread them out so they will fit the serving dish or (bowls for individual servings), You want the bed to be about a inch in thickness. The only thing you must be careful of is to make sure the noodles are dry when you put them in the frying pan to reduce oil splatter. Pan fry crisp on both sides in vegetable, corn or peanut oil and top with your favorite meat and vegetables in sauce......olive oil is not recommended for Chinese cooking.

      http://chowhound.chow.com/topics/629916

      http://www.google.com/search?hl=en&am...

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