Drain noodles in a colander. Rinse at once under cold running water.
(Unless this is done, the noodles will continue cooking in their own heat.
Rinsing also keeps the noodles from sticking together because it washes off the excess starch. However, noodles, unlike rice, are never washed before cooking to remove the starch, but after.) Drain again.
Use in any noodle recipe.
NOTE: The cooking time depends on the noodles themselves-whether they're egg or wheat-flour, whether they're dried or fresh; whether they're thick or thin. It also depends on how much additional cooking they will get with other ingredients. As a rule, allow 6 to 8 minutes for dried noodles; 4 to 5 minutes for fresh.