I was wondering if those bulk 5 pound dry noodles from the Chinese
grocery is the same thing as the much more expensive Mueller's products.

James wrote:

> I was wondering if those bulk 5 pound dry noodles from the Chinese
> grocery is the same thing as the much more expensive Mueller's products.

Why not try it an see if you can tell the difference.
I already have enough pasta to last me for a while. A few months ago I
picked up a few packages of pasta that was on sale, 49 cents per 2 lb. pack.
At that price I figured I had nothing to lose. The only pasta I usually use
is angel hair, and it goes into stir fries, and this stuff has been fine for
that purpose.

James wrote:
> I was wondering if those bulk 5 pound dry noodles from the Chinese
> grocery is the same thing as the much more expensive Mueller's products.

Are the Chinese noodles made of wheat flour, semolina, and eggs?

James wrote:

> I was wondering if those bulk 5 pound dry noodles from the Chinese
> grocery is the same thing as the much more expensive Mueller's products.
>


I have seen those also, very pale? and am thinking about buying them. 5
pounds for 5$ US. RIce noodles i think?

I pay a bit over 4 dollars for 3 pounds of ordinary commercial american
pasta at a local 'smart and finale'. But i do like the taste of rice
noodles better than wheat noodles.


I have used the pre cooked refrigerated chinese rice noodles, i like
them and the quickness of preparing them but don't like having to shop
every day for them.

I stopped making my own pasta about 3 years ago when i injured me back.
its just too much of a hassle any more. I am not in pain but cant do
any real lifting or bending or standing, and definitely no 'stooping'
even kneading bread dough is difficult these days. I had to buy a
kitchen stool to sit on while i cook.

The 'elderly relative' has agreed to lift up and lift and carry and
filter the stock pot if i make another stock, so that's on the to do
list, haven't made a stock in about a year. But on the plus side i have
really improved my braising technique.
---
JL

James wrote:
> I was wondering if those bulk 5 pound dry noodles from the Chinese
> grocery is the same thing as the much more expensive Mueller's products.

Asian cusine noodles are not always made like european cusine noodles.
Some asian noodles are made from rice or soy/mung beans which has a
different taste and texture than european style wheat-based noodles or
egg-noodles. Getting the proper ingredients (and pasta type) that
the receipe calls for insures the end results.
However, some very imaginative and talented chefs are merging Asian
and European cusine styles to create new and exotic Pan-Asian or
East-West fusion/inspired cusine style receipes/dishes.