[Note] I recommend using baking soda, but if you couldn't get hold of it, use baking powder instead.
Boil water. Add baking soda and cook the spaghetti as directed on the packaging, plus and additional 2 minutes, and it's done. Baking soda + 2 minutes to the cooking time --That's it!
It bubbles a little when you put in the baking soda, but don't be surprised.
If you don't like the starchiness of the spaghetti, or if you're making a chilled noodle dish, rinse the cooked spaghetti under running water and cool it down.
Story Behind this Recipe
I was desperate to eat Hiyashi Chuuka and Yakisoba! It's hard to find the right kinds of noodles for these dishes in stores outside of Japan, but with just a little it of baking soda, you'll be all set!
Just by adding a little bit of baking soda, you can transform your regular pasta into chewy Chinese noodles.
Capellini (the thinnest variety of pasta noodles) work the best. If you use regular spaghetti noodles, they might feel a little bit too thick.
It's amazing how you can really simulate the texture of Chinese ramen noodles with this easy trick.