Tossing long skinny noodles with stuff

[snowangel]

As I prepare to make a Cold Noodle Salad, I'm reminded of a problem I have when tossing these long skinny noodles with stuff that may have bits 'o stuff in the sauce (chunks).

When I do it, even if I use my hands, I have a terrible time getting the chunks evenly distributed instead of in a pile on the bottom of the bowl. I don't have a similar problem when the sauce is as "sticky" as carbonara, but for most everything else...

Help!

[shellfishfiend]

When I need to mix something with small bits, I assemble it in an oblong pyrex baking dish. I have several sizes and although I have to go slowly, so as not to spill over the sides, I can usually get a good mix by having such a thin layer instead of a deep layer in a bowl. Hope that makes sense.

[lperry]

Thank you for asking this question! I always thought it was just me.

-L

[Hiroyuki]

Mixing with your hands?!

Another approach is to keep the noodles and the sauce separate and let each diner do the mixing job on their plate.

[JAZ]

When I make cold noodles, I mix the noodles with whatever sauce I'm using, and then pile up the chunky things up on top for service.

[maggiethecat]

Although I'll try shellfishfiends method, I think the skinny noodle/chunky sauce problem is insoluble -- case in point our Spaghetti Putanesca last night. The capers and tomatoes sink to the bottom of the bowl, so you just have to bail. Put the pasta on a plate, dig up the good bits, and top the noodles therewith.

[infernooo]

When I make cold noodles, I mix the noodles with whatever sauce I'm using, and then pile up the chunky things up on top for service.

←

Correct.

It's simple... toss the noodles with the sauce (after which everything will sink to the bottom, but for now you are just coating the noodles as best you can). Then when plating it, put the noodles in the bowl (twist with a pair of tongs/carving forks if you want it to look nice), then top with the sauce that has fallen to the bottom.

[Khadija]

When I make skinny noodles, I tend to julienne stuff, or cut into ribbons, if possible. This way, the stuff wraps around the noodles.