All 68 dishes / Rice noodles
Three things decide it, and none of them is on the clock. Answer them and the time below is yours.
Soaking is what most stir-fry recipes mean. Boiling makes them fragile.
Drain and rinse in cold water to stop them clumping.
| Soak or boil? | How wide? | How do you want them? | Time |
|---|---|---|---|
| Soak in hot water | Vermicelli / thin | Firm (going into a wok) | 10:00 |
| Soak in hot water | Vermicelli / thin | Soft (going into soup) | 12:30 |
| Soak in hot water | Medium (pad thai) | Firm (going into a wok) | 25:00 |
| Soak in hot water | Medium (pad thai) | Soft (going into soup) | 31:15 |
| Soak in hot water | Wide / ho fun | Firm (going into a wok) | 32:30 |
| Soak in hot water | Wide / ho fun | Soft (going into soup) | 40:45 |
| Boil | Vermicelli / thin | Firm (going into a wok) | 2:00 |
| Boil | Vermicelli / thin | Soft (going into soup) | 2:35 |
| Boil | Medium (pad thai) | Firm (going into a wok) | 4:00 |
| Boil | Medium (pad thai) | Soft (going into soup) | 5:15 |
| Boil | Wide / ho fun | Firm (going into a wok) | 5:30 |
| Boil | Wide / ho fun | Soft (going into soup) | 7:15 |
The timer above is the same arithmetic Kitchen Sense runs. The part a web page cannot do is the next bit: you say whether it came out right, and the next one is closer. Free, 68 dishes, no account.