Thread: Anyone boiled spaghetti noodle using microwave rice cooker especiallythis style

In article
<[email protected]>,
Manda Ruby <[email protected]> wrote:

> I haven't tried spaghetti noodle. Has anyone tried it to boil
> spaghettic noodle?

I do it all the time. In a kettle on my stove.

--
Barb

On 6/7/2010 2:21 PM, Melba's Jammin' wrote:
> In article
> <[email protected]>,
> Manda Ruby<[email protected]> wrote:
>
>> I haven't tried spaghetti noodle. Has anyone tried it to boil
>> spaghettic noodle?
>
> I do it all the time. In a kettle on my stove.

I dunno what he's on about, but making spaghetti in the microwave works
fine--picked up a fasta pasta a while back and find it quite convenient
up to its capacity limit. I don't know that it's any faster, really,
than using the stove, but it frees up a burner.

Now whether a particular brand of microwave rice cooker will do as well
I have no idea.

Manda Ruby wrote:

> The goal here is to make it as easy as possible so that my brother
> would make spaghetti since he seems interested when I told him to just
> brown the meat in a frying pan, then add store bought spaghetti sauce
> and let it simmer while boild the spaghetti noodle with this set.
> Also, I plan to make a bunch of egg roll/ spring roll using the
> eggroll wrapper that he can freeze and steam in the microwave. For
> now, he either eats out or buy pre-cooked frozen packages from Trader
> Joe's that he heats up in boiling water. I don't know how much salt
> those package have.
>
> Any comment on boiling spaghettic noole using microwave rice and paste
> cooker is appreciated.
>

I've been eating a lot of stir-fried vegetables with rice noodles or
bean curd noodles lately. They look like spaghetti or linguini
noodles, except they are translucent. I want to try them with Italian
style dishes because YOU DONT HAVE TO BOIL THEM. Soak them in hot
water until they kind of get soft and then cook them briefly. Doesn't
heat the kitchen up so bad in the summer.

So, you'd soak the noodles while the meat, onions, and spices cook.
Then add the drained noodles and a little canned sauce, and kind of
stir-fry it for a minute or two until it's heated through and the
noodles are cooked. Serve with extra sauce.

Bob

On Jun 7, 12:01*pm, zxcvbob <zxcv...@charter.net> wrote:
> Manda Ruby wrote:
> > The goal here is to make it as easy as possible so that my brother
> > would make spaghetti since he seems interested when I told him to just
> > brown the meat in a frying pan, then add store bought spaghetti sauce
> > and let it simmer while boild the spaghetti noodle with this set.
> > Also, I plan to make a bunch of egg roll/ spring roll using the
> > eggroll wrapper *that he can freeze and steam in the microwave. *For
> > now, he either eats out or buy pre-cooked frozen packages from Trader
> > Joe's that he heats up in boiling water. I don't know how much salt
> > those package have.
>
> > Any comment on boiling spaghettic noole using microwave rice and paste
> > cooker *is appreciated.
>
> I've been eating a lot of stir-fried vegetables with rice noodles or
> bean curd noodles lately. *They look like spaghetti or linguini
> noodles, except they are translucent. *I want to try them with Italian
> style dishes because YOU DONT HAVE TO BOIL THEM. *Soak them in hot
> water until they kind of get soft and then cook them briefly. *Doesn't
> heat the kitchen up so bad in the summer.

Well, my brother wouldn't be big on shopping the ingredients to make
that kind of dish. So, I came up with Spaghetti idea since the only
raw ingredient he'd need to buy is meat unless he wants to add some
onion, etc. And cooking in microwave idea is more about no cloose
supersion while cooking it. Beside, spaghetti taste better as left
over.

>
> So, you'd soak the noodles while the meat, onions, and spices cook.
> Then add the drained noodles and a little canned sauce, and kind of
> stir-fry it for a minute or two until it's heated through and the
> noodles are cooked. *Serve with extra sauce.
>
> Bob

I wish I can eat rice noodle on regular basis.

manda wrote:
> On Jun 7, 12:01 pm, zxcvbob <zxcv...@charter.net> wrote:
>> Manda Ruby wrote:
>>> The goal here is to make it as easy as possible so that my brother
>>> would make spaghetti since he seems interested when I told him to just
>>> brown the meat in a frying pan, then add store bought spaghetti sauce
>>> and let it simmer while boild the spaghetti noodle with this set.
>>> Also, I plan to make a bunch of egg roll/ spring roll using the
>>> eggroll wrapper that he can freeze and steam in the microwave. For
>>> now, he either eats out or buy pre-cooked frozen packages from Trader
>>> Joe's that he heats up in boiling water. I don't know how much salt
>>> those package have.
>>> Any comment on boiling spaghettic noole using microwave rice and paste
>>> cooker is appreciated.
>>
>> I've been eating a lot of stir-fried vegetables with rice noodles or
>> bean curd noodles lately. They look like spaghetti or linguini
>> noodles, except they are translucent. I want to try them with Italian
>> style dishes because YOU DONT HAVE TO BOIL THEM. Soak them in hot
>> water until they kind of get soft and then cook them briefly. Doesn't
>> heat the kitchen up so bad in the summer.
>
> Well, my brother wouldn't be big on shopping the ingredients to make
> that kind of dish. So, I came up with Spaghetti idea since the only
> raw ingredient he'd need to buy is meat unless he wants to add some
> onion, etc. And cooking in microwave idea is more about no cloose
> supersion while cooking it. Beside, spaghetti taste better as left
> over.
>
>> So, you'd soak the noodles while the meat, onions, and spices cook.
>> Then add the drained noodles and a little canned sauce, and kind of
>> stir-fry it for a minute or two until it's heated through and the
>> noodles are cooked. Serve with extra sauce.
>>
>
> I wish I can eat rice noodle on regular basis.


Is there a reason you morphed your name and e-address?

Your brother is a big boy, he'll figure something out.

Bob

zxcvbob wrote:
> Manda Ruby wrote:
>
>> The goal here is to make it as easy as possible so that my brother
>> would make spaghetti since he seems interested when I told him to just
>> brown the meat in a frying pan, then add store bought spaghetti sauce
>> and let it simmer while boild the spaghetti noodle with this set.
>> Also, I plan to make a bunch of egg roll/ spring roll using the
>> eggroll wrapper that he can freeze and steam in the microwave. For
>> now, he either eats out or buy pre-cooked frozen packages from Trader
>> Joe's that he heats up in boiling water. I don't know how much salt
>> those package have.
>>
>> Any comment on boiling spaghettic noole using microwave rice and paste
>> cooker is appreciated.
>>
>
> I've been eating a lot of stir-fried vegetables with rice noodles or
> bean curd noodles lately. They look like spaghetti or linguini noodles,
> except they are translucent. I want to try them with Italian style
> dishes because YOU DONT HAVE TO BOIL THEM. Soak them in hot water until
> they kind of get soft and then cook them briefly. Doesn't heat the
> kitchen up so bad in the summer.
>
> So, you'd soak the noodles while the meat, onions, and spices cook. Then
> add the drained noodles and a little canned sauce, and kind of stir-fry
> it for a minute or two until it's heated through and the noodles are
> cooked. Serve with extra sauce.
>
> Bob

I am thinking of bean thread!!!! Hmmmm.

--
Jean B.

Jean B. wrote:
> zxcvbob wrote:
>>
>> I've been eating a lot of stir-fried vegetables with rice noodles or
>> bean curd noodles lately. They look like spaghetti or linguini
>> noodles, except they are translucent. I want to try them with Italian
>> style dishes because YOU DONT HAVE TO BOIL THEM. Soak them in hot
>> water until they kind of get soft and then cook them briefly. Doesn't
>> heat the kitchen up so bad in the summer.
>>
>> So, you'd soak the noodles while the meat, onions, and spices cook.
>> Then add the drained noodles and a little canned sauce, and kind of
>> stir-fry it for a minute or two until it's heated through and the
>> noodles are cooked. Serve with extra sauce.
>>
>> Bob
>
> I am thinking of bean thread!!!! Hmmmm.
>


I used linguine-sized rice noodles when I tried it last night. It
wasn't very good (that also could have been because I used the wrong
kind of sausage), but I think the procedure has potential.

It would probably work with real spaghetti noodles, but the soaking
time would be much longer.

Bob

zxcvbob wrote:
>Jean B. wrote:
>> zxcvbob wrote:
>>>
>>> I've been eating a lot of stir-fried vegetables with rice noodles or
>>> bean curd noodles lately. They look like spaghetti or linguini
>>> noodles, except they are translucent. I want to try them with Italian
>>> style dishes because YOU DONT HAVE TO BOIL THEM. Soak them in hot
>>> water until they kind of get soft and then cook them briefly. Doesn't
>>> heat the kitchen up so bad in the summer.
>>>
>>> So, you'd soak the noodles while the meat, onions, and spices cook.
>>> Then add the drained noodles and a little canned sauce, and kind of
>>> stir-fry it for a minute or two until it's heated through and the
>>> noodles are cooked. Serve with extra sauce.
>>>
>>> Bob
>>
>> I am thinking of bean thread!!!! Hmmmm.
>>
>
>
>I used linguine-sized rice noodles when I tried it last night. It
>wasn't very good (that also could have been because I used the wrong
>kind of sausage), but I think the procedure has potential.
>
>It would probably work with real spaghetti noodles, but the soaking
>time would be much longer.

One of my favorite soups is the same three ingredient concocktion that
was served in the school lunch room since 1st grade; tomato soup (not
cream of) with spaghetti and frankfurter coins.