How to infuse noodles with flavour?

[B.A.]

when i cook noodles with whatever sauces the flavour only stays on the surface and when u bite into each strand of noodles the flavour doesnt go inside. how can i make the flavour go inside when cooking noodles/ pasta with tomato sauce?

[-V-]

Boil the water with the spices, then add noodles.

[Rumpelcrutchskin]

I just throw a can of baked beans in tomato sauce in there. Gordon Ramsay would probably throw up.

[feytharn]

Noodles are not spongy. The flavor will always 'stay on surface' of the pasta. You will have to use flavored pasta or penne rigata / rigationi for more surface and pasta that technically fill up with sauce.

[Zekiran]

B.A. lähetti viestin:

Zekiran lähetti viestin:

Add flavoring to the water when you boil the noodles.

Otherwise, they just don't 'contain' any flavor, noodles are a vehicle for flavorings. A throne for the delicious sauce to sit.

doesnt that technically make soup

It IS soup. Ramen noodles ARE for soup. That's ... that's what ramen IS. People eating it as a pile of noodles like it's spaghetti is ... not ramen.

Also: broth instead of water works really well too if you don't want all that sodium.

[Castyles]

Boil the water.
Place noodles.
Cook.
Throw out, and this is important, the majority of the water. Like 90%.
Add flavoring.
Stir.
Enjoy.

[chiefputsilao✖️ping]

B.A. lähetti viestin:

chiefputsilao✖️ping lähetti viestin:

boil recommended water level
add noodles to boiling water
add seasoning
simmer for 2-5 minutes.

enjoy your noodles

*optional:
add chopped carrots, fried chicken/pork bits, cut spring onions

i think youve misunderstood me here, im not asking how to make noodles, im asking how can i possibly infuse the noodles with flavour, becuz usually when u cook noodles how matter how great it tastes the flavour stays on the surface and it doesnt actually go inside the noodles.

no, you misunderstood simple instructions.
if you add seasoning before water boils, some flavors are lost.
if you do not simmer for 2-5 minutes, flavors will not sink in.
if you do not add optional ingredients, then what comes with your noodles is what you get.

oh and get better noodles. korean noodles are on top of my list

[Stranger]

Undercook the noodles slightly, finish them in the sauce. Noodles cook from the outside in, and it's done by the water penetrating into the noodle. So finishing them in the sauce will cause more flavors to be pulled into the noodle.

You also want to design a sauce which takes into account whether the flavors will split along water/oil-soluable lines. The water-soluable stuff will penetrate deeper into the noodle, but oil-soluables (like deglazed meat drippings) will remain on the surface.

Reserving a bit of pasta water to put in the sauce will help bring out the flavors you were building in the noodle by increasing the overall 'noodle flavor' of the sauce itself.

As other people mentioned, oiling noodles helps quite a lot with getting sauces to stick to the outside.

Beyond all this, you just make your own noodles. the recipe ratio for noodles is: 1 part egg(any combination) : 1 part flour (any). getting wet ingredients like spinach or kelp in there can be tricky and I've never tried.

[Soap]

Just thinking outside the box here...

You could wrap the noodles around a tomato instead of putting sauce onto the noodles. Then the tomato would be inside the noodles.

[-V-]

https://youtu.be/M_mM4rh5uUc

[-V-]

Stranger lähetti viestin:

As other people mentioned, oiling noodles helps quite a lot with getting sauces to stick to the outside.

If you oil your noodles NOTHING will stick.
When making pasta (rather than instant), you'll want to heavily salt the water, like the sea. Do not, under any circumstances, add oil to your water. Oil goes into the sauce, or is drizzled on top as a finish.

[:Radithol]

-V- lähetti viestin:

https://youtu.be/M_mM4rh5uUc

This was not a good video to watch at lunch time... now I am starving!

[Stranger]

-V- lähetti viestin:

When making pasta (rather than instant), you'll want to heavily salt the water, like the sea. Do not, under any circumstances, add oil to your water. Oil goes into the sauce, or is drizzled on top as a finish.

you can also toss them with oil after you drain and rinse, but before they go into the sauce. the oil absorbs into the sauce but is also more concentrated around the noodle itself. similar trick to adding the pasta water to the sauce.