Here are three of my favorite tips for cooking rice noodles and avoiding a mushy mess. Rice noodles can be dry or fresh. They’re made by grinding fermented rice and water down into a paste ...

Cover and set aside for a few moments. Meanwhile, bring a large pan of water to the boil, add the noodles and cook according to the packet instructions. Drain in a colander, rinse with cold water ...

But this week’s recipe offered by Kuniaki Arima, the chef who supervised the cooking aspect, adopts the “kama-tama udon” style (boiled udon noodles fresh from the pot mixed with raw eggs).