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THIS WEEK: KITSUNE

So... What if I ate the whole
recipe at once?


CALORIES:
PROTEIN:
FAT:
CARBS:
FIBER:
SUGARS:
SODIUM:
1730.995
52.745
4.795
345.24
9.59
0
20874.83

INGREDIENTS

  • 12 TSP
    Baking Soda

  • .5 TSP
    Kosher Salt

  • 165 ML
    Water

  • 3.5 CUP
    Bread Flour

  • .7 TSP
    Vital Wheat Gluten

PASTA - JAPAN

RAMEN NOODLES

Description

Ahhh Ramen! Everyone knows but some people only know it as the instant noodle college students live off of that come in cheap little packs. The true lover of Ramen knows it's really one of the most delicious things on the planet which requires time... lots of time to make properly. It's going to take some practice but we're going to make Ramen together, properly, and we're going to learn each component on it's own.

Today's lesson? THE RAMEN NOODLE!

A good Ramen noodle should be springy, with a nice consistency. While the color doesn't matter the homemade Kansui we're going to use for the liquid component should give it a bit of a yellowish appearance. I like that! This is a bit of work, and you may not get it right the first time but don't give up!

NOTE: This is part of a larger series on how to make Ramen as a whole. Also for this recipe you should have a pasta machine. You can do it without but if you want to do that you can figure that out yourself!

WARNING: Part of this process is making regular baking soda (Sodium Bicarbonate) into Sodium Carbonate by baking it. PERFECTLY SAFE for food, but touching it for prolonged periods with your hands can irritate the skin.

Instructions

1) Preheat the oven to 250 Farenheit or 120 Celcius.

2) Take any baking sheet you have available and line it with parchment paper. Spread your baking soda out over the baking sheet leaving quite a bit of spaces from the edge of the parchment paper (we're going to need to move it later without touching it!).

3) Carefully place the tray in the oven and bake that soda for about 1 hour 15 minutes. Congratulations you've now made baked baking soda! Don't touch it with your hands but move that into a jar or something similar you can seal. We've made a lot more than we need right now!

4) Add 1 heaping Teaspoon of your baked baking soda (that's a teaspoon thats not quite overflowing) to your water, add your salt, and mix until it's all dissolved. This is our homemade Kansui. If you don't like these first four steps you can probably order this stuff premade online!

5) Combine well your wheat gluten, and flour in a large mixing bowl.

6) Slowly add the kansui (liquid) to the dry mixture and combine with a fork.

7) When the liquid is all combined, start working it with your hands trying to form it into a solid dough. This is incredibly hard and takes a long time. If you find it too difficult to work all the dough at once divide it into smaller balls and work them individually.

You're looking to get a relatively smooth, but VERY stiff dough. I'll repeat again to get this done is going to work your arm muscles.

8) If you haven't already divide the total dough into two balls. Flatten them out so you can almost fit them in the roller part of your pasta maker. (Do the next two steps for each of the balls of dough)

9) Set your pasta maker to the widest (largest) setting and run the first piece of dough through it. Then put it one notch smaller, do it again, then one more notch smaller , and pass it through again.

10) Take that long sheet and fold it in half then repeat step 9.

11) Set your dough sheets aside and rest them for 5-10 minutes. Look at this like a rest for your poor abused arms as well!

12) Roll these sheets through the machine over and over, starting at the largest setting, and progressively lowering the setting until your dough sheets are about a millimeter thick.

13) Cut each sheet in half (they should be way too long to manage as a whole for the next step) and run them through the spaghetti blades of your pasta maker.

14) Dust and fluff with some flour, and you should be good to store these for a couple weeks in the fridge, or if you freeze them for ... much longer. I've heard a year.

You should have pretty perfect looking noodles! If you do not, don't worry it takes a bit of practice! Trust me I've run quite a number of experiments before I was happy with them.

Since these are fresh they only need to be boiled for about a minute (maybe less) before you use them!

If we're lucky they'll have a nice texture, taste pretty decent on their own, and be extra springy!