Fixing Spaghetti's Asian Soup Problem

Summary by Krater

This video explains the concept of ruwei, or flavor absorptiveness, in Chinese cooking and demonstrates how to make weimian (braised noodles) using spaghetti as a flavorful hack. It concludes that firm, dry pasta like spaghetti makes a great substitute for traditional Chinese noodles in braised dishes.

From the video

Answers: Can you use spaghetti for Chinese noodle soup?

• ruwei flavor absorptiveness
• using spaghetti for Chinese noodles
• weimian braised noodles technique

Ingredients

• 100 g spaghetti
• 10 g dried shrimp
• 20 g Shaoxing wine
• 30 g scallions
• 1 tablespoon lard
• 2 cups hot water
• 1/4 teaspoon salt
• 1/4 teaspoon MSG
• 1 teaspoon sugar
• 1 1/2 tablespoons soy sauce

What it concludes

• Spaghetti is one of the firmest and driest noodles available, making it suitable for braised noodle dishes where flavor absorption is desired.
• Shocking partially boiled pasta with cold water and rinsing off starch prevents it from clouding the soup when braised.
• Thinner Asian noodles require a slightly reduced cooking time when substituted in braised dishes.