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Old 11-06-2006, 04:58 PM   #11
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Quote:
Originally Posted by boufa06
BreezyCooking, I haven't the faintest idea what Angel Hair pasta is but it could be egg noodles you are referring to. There are many types of Chinese pasta - flat thin rice noodles, thick rice vermicelli, fine rice vermicelli, egg noodles (fine and thick) etc. for different types of dishes. They are used both in soups and stir-fry with vegetables.
Breezy - AngelHair would work, because it's very fine pasta, but I'd urge you to go to a Chinese or Oriental supermarket and find the authentic noodles. They're quite amazing, and definitely different from "pasta". Believe me - once you've tried it, you'll be addicted!!
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Old 11-06-2006, 05:07 PM   #12
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Yes Boufa - "Angel Hair" pasta would be egg noodles, versus fine rice vermicelli noodles. Same thickness - different noodle ingredients.
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Old 11-10-2006, 07:27 AM   #13
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thanks for the warm welcome people

As for boufa06 saying about not using leeks, i aggree i normally have it with spring onions thrown in afterward, leeks would have to much flavor for my liking. I will try both of these recipes out asap. Thank you every one, ill let you know how i get on.



Its Cooking time.....
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