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Of all the noodles I have tried in soups, the wide or dumpling eggnoodle holds up the best. But the best way is to cook your noodles seperately. Just put them in the soup bowl & spoon soup over noodles. You can refrigerate your noodle for the leftover soup.
Frozen fresh-made egg noodles are what we used at the restaurant where I cooked. Here in minnesota you can find them in the frozen food section of any grocery store. Don't remember the brand name.
Local branded noodles I find in the groceries holds up a good chicken noodle soup. You should try it too.
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