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Old 02-29-2004, 05:35 PM   #1
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Thick noodles

i'm from western pa. and i was at a eat n park had a bowl of noodle soup and they were a real thick noodle would anyone happen to know what kind of a noodle there are i really like them and would like to have them to add to my veg soup

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Old 02-29-2004, 06:01 PM   #2
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hi curly740,
were they the frozen noodles you can buy in the freezer section of your grocery store? Those are about the thickest noodles i can think of and they are often used in soups.
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Old 02-29-2004, 06:35 PM   #3
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If it was a chicken noodle type of soup, my best guess is it's an extra wide egg noodle like goodmans. I'm also guessing that since it was in soup it was probably cooked well past the 'al dente' stage.

If the soup was Asian, then it might be udon (buckwheat) noodles. You can get those at any Asian supermarket.

Those are the two thickest noodles I know :)
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Old 02-29-2004, 09:49 PM   #4
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Mmmmm....... my first thought was an Udon noodle - those are thicker than normal and found in a lot of Asian soups.

But it might be, like others have said, an extra wide egg noodle. Were the noodles a little curly at the edges about an inch long and about half as wide? Or were they straight noodles more like spaghetti noodles but with straighter edges and more flat versus rounded?
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Old 03-01-2004, 07:25 PM   #5
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I love thicker noodles so I make them myself. Just roll out the dough as thick or thin as you want then slice them up and boil. Hand rolling usually makes for a thicker noodle. We also buy a german noodle at a specialty store that is thicker than the usual soup noodle. Another soup noodle I like is spatzle. Just make a dough of about 1 C flour, 2 eggs, 1 t. salt and a little water (this is very approx, I usually dont measure). Should be a wet, glopy dough :roll: (I know, its hard to understand my technical terms..haha) Drop small "glops" from a spoon right into boiling soup or water. I make a potato-cheese soup and drop these into it...YUM
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Old 03-01-2004, 07:50 PM   #6
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noodles

thanks for all the imput they were like hulski but much thicker about quarter in thick and a little longer. my eye caught the post with spatzel's i don't here that to often i make spatzel but i cut mine off a plate and my grandma said the thinner the better. i use them with roast beef the gravy and spatzel is great. and my favorite kraut and fied pork chops with brown flour gravy so if u know about spatzels do you make sterum thats like a fried sweet bread. i did find a noodle receipe on this web page so i may try to make mine own just not sure how thin to roll dough out to make it quarter inch thick but i am going to try it. thanks again for all your help :D
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Old 03-01-2004, 08:46 PM   #7
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Hi curly,

Make these one night when you make just a simple chicken soup and cut them appropriately and see if they are about what you had. You can leave out the thyme if you want but add a little poultry seasoning. These are the noodles I make with my chicken and dumplings - sometimes they're called slick noodles or slipperly noodles.

Noodles/Dumplings

1 cup flour
1/2 tsp. salt
1 TBS. shortening (Crisco)
sprinkling of thyme
6 TBS hot water (tap is fine)

Sift together 1 cup flour, salt, and thyme in a mixing bowl. Add shortening and mix. Add enough water to make dough soft, but not sticky. Wrap dough in plastic wrap for 15 minutes to rest. Place dough on floured surface and roll very thin. Cut into squares, keeping flour on them.

Heat broth back up to almost boiling and add dumplings. Gently stir constantly at first to keep them from sticking to each other. Keep lid halfway on pot. The flour still on dumplings will help thicken the broth. Cook dumplings for about 10 minutes, add shredded chicken back to pot and re-heat. Just make sure dumplings are cooked all the way through.
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Old 03-01-2004, 08:59 PM   #8
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Quote:
6 TBS hot water (tap is fine)
Cooking with hot tap water might not be a great idea. Hot water supposedly leeches a lot of nasty stuff from the pipes in your house. It's okay to shower with/do the dishes, but you don't want to eat it. I'd highly recommend nuking 6 TBS of cold tap water for about 20 sec. instead.
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Old 03-01-2004, 09:47 PM   #9
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Hi scott123,

Are you talking about legionella (or something close to that anyway - I can't remember the exact name) - if that is what you are talking about that particular bacteria dies VERY quickly at 100 degrees F.

And would boiling these noodles like the recipe calls for - wouldn't that kill pretty much anything? I'm just inquisitive - not confrontational - If I was confrontational my ex would be under a semi STILL trying to get out! :oops:
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Old 03-02-2004, 06:33 AM   #10
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Elf;
I think that scott is talking more about off flavors and the like. Between the floride, chlorine, benzene from pvc and various and sundry assorted nastiness...it is a good point. Unfortunately, short of having industrial water filtration installed, most of us are stuck with it.
Of course, he may be talking about something else altogether.
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