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-> Recipe Collection
-> Kugels and Side Dishes
BH Yom Yom
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 Yesterday at 7:43 pm
ISO recommendations for how to make soup lukshen that doesn’t clump. What type of noodles do you use? Do you put oil in the noodles after cooking?
Thanks in advance!
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Lovable
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Yesterday at 7:45 pm
I use Kemach X Fine Egg noodles
You need to let it boil while cooking, and make sure not to overcook
Needs to be rinsed in cold water immediately after cooking
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tweety1
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Yesterday at 8:20 pm
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Let rinse under cold water for 5-10 min straight after cooking. I pour the noodles into a strainer put it under the faucet in the sink and go do other things.
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ra_mom
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Yesterday at 8:27 pm
I like Chuster brand noodles.
Cook according to package directions (instructions are different than pasta).
Pour into colander over sink to drain. Rinse very well under running water immediately to cool the noodles so they don't stick. Allow to drain for 5 minutes so noodles aren't wet.
Separate into ziplocs for weekly portions. Squeeze out all air. Refrigerate or freeze.
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Mommyflower
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Today at 6:47 am
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This post reminded me that my mother used to put lukshen in soup. She used Goodman’s fine egg noodles and also rinsed them and put them in the colander. My kids always liked kneidlach, so that’s what I serve! That was only for Pesach when I was growing up.
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