Add the liquid, cover, lower the heat and cook until all the liquid is absorbed: a package of thin noodles in about 3.5 cups chicken stock for 12–14 minutes; 2 cups of very thin noodles in a cup and a half of boiling water for 5–7 minutes.
| # | What to do | How long |
|---|---|---|
| 1 | Heat the olive oil in a wide pan over medium-high heat | 3 min |
| 2 | Add the noodles and fry 4–5 minutes, stirring constantly | 4 min |
| 3 | Carefully pour in the stock (it spatters in the hot oil), season with salt and black pepper and bring to a boil. Turn down to low, cover and simmer 10–12 minutes | 11 min |
The full recipe: Toasted Noodles in Stock →
