Remember my previous report on eating konjac noodles straight out of the package? Ick. I tried pan-frying them to see whether I could get them to a state like Chinese crispy-fried noodles. No such luck. But something good did happen, though: The noodles' taste and texture improved. So I went online and looked up what other people were doing with their noodles, which is how I discovered what seems to be most people's go-to method: first boil the noodles for about five minutes, then pan-fry them. While the texture can never be 100% that of regular pasta, there will be a radical improvement. So I'll be trying that method, maybe as soon as this weekend.
Tuesday, April 07, 2026
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