u/FormerMinute3008

I love shin toomba with the stir fry option where are you only cook at about 3 and 1/2 minutes with the 300 mL of water but I just realized I could just stop the noodles at 2 minutes instead of three like I used to to get them even stiffer, does anybody do this to get a more firm noodle?

I had to have some bulldack carbonara dumplings too