TsuruTsuru-YoshiYoshi Dried Noodles In addition to soba and udon, many other noo-dles including somen cr thin wheat rroodles and hiyamugi or wheat noodles with a thick-ness somewhere between somen and udon are also available in dried form. Dried noodles can be stcred for a long time, and serve as an important reserve that can be consumed at any time. They can be used as an ingredient for one-pot dishes and clear soups as well, How to Boil Dried Noodles Fill a large pol with p:enty ofwater, and bring it to the boil. When it reaches boiling point, turn down the heat tc medium, and add noodlts in such a way that they will spread out like the spokes of a wheel. A Iittle while later, stir the noodles lightly with chopsticks to keep them from sticking to each other. When the boiling water reaches up to the edge of ihe pot, either put in some cold water or reduce the heat. To check whether the noodles are suffrciently cooked, remove a strand with chopsticks, and rinse it under cold water. Then, either break it with the fingers or bite into it to deterfmine its firmness TIPS FOR BOILONG NOODLES For the time required to cook noodles, basically follow the dircctions indicatcd on their package. It is, however, also necessary to check by yourself how adeqllately they are cooked by taking a stand out of the put and either breaking with the fingers or biting into it.

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