Ramen Noodles, Homemade
- Number of Servings: 4
Ingredients
makes enough noodles for 4 bowls300 grams bread flour (about 2 cups)1/2 cup warm water1 teaspoon Koon Chun Potassium Carbonate & Sodium Bi-Carbonate (kansui) (an alkaline water)
Put the flour in the bowl of a mixer fitted with a dough hook. Mix the water and kansui together, then add the mixture to the flour. The flour should immediately start turning yellow. If it doesn’t, it’s possible your kansui is less concentrated than the one I used, in which case, you will need to experiment to figure out the right amount to add.
Give the mixture a quick stir with a fork or chopsticks to combine everything then attach the bowl to your mixer and run on medium high speed for 10 minutes. It’s a dry dough so it will look like a bunch of gravel at this point. Use your hands to divide it in two and press together into two balls. Flatten each ball out on a flat surface, and run it through the largest setting of your pasta roller a few times, folding it in half each time. The dough will be ragged the first few runs though but will smooth out. When it starts rolling out smoother, fold it up into a square and wrap with plastic wrap and store it in the fridge overnight.
When you’re ready to cook it, prepare a large pot of boiling salted water. Each ball will make enough for 2 bowls of ramen, so figure out how much you need. Flour the dough generously and roll it out to the 3 setting on your pasta roller. Cut the dough in half so you have two sheets of dough a little over 1 foot long and flour generously again.
Use the spagetti attachment to cut the pasta into long thin noodles, dusting them with flour as they are cut to keep them from sticking together.
Boil the noodles until they are slightly firmer than the final consistency you want, since they will continue cooking after you remove them from the water. I usually let them boil for about one minute.
Serving Size: 4 bowls or 2 large bowls
Number of Servings: 4
Recipe submitted by SparkPeople user TALABABOO.
Give the mixture a quick stir with a fork or chopsticks to combine everything then attach the bowl to your mixer and run on medium high speed for 10 minutes. It’s a dry dough so it will look like a bunch of gravel at this point. Use your hands to divide it in two and press together into two balls. Flatten each ball out on a flat surface, and run it through the largest setting of your pasta roller a few times, folding it in half each time. The dough will be ragged the first few runs though but will smooth out. When it starts rolling out smoother, fold it up into a square and wrap with plastic wrap and store it in the fridge overnight.
When you’re ready to cook it, prepare a large pot of boiling salted water. Each ball will make enough for 2 bowls of ramen, so figure out how much you need. Flour the dough generously and roll it out to the 3 setting on your pasta roller. Cut the dough in half so you have two sheets of dough a little over 1 foot long and flour generously again.
Use the spagetti attachment to cut the pasta into long thin noodles, dusting them with flour as they are cut to keep them from sticking together.
Boil the noodles until they are slightly firmer than the final consistency you want, since they will continue cooking after you remove them from the water. I usually let them boil for about one minute.
Serving Size: 4 bowls or 2 large bowls
Number of Servings: 4
Recipe submitted by SparkPeople user TALABABOO.
Nutritional Info Amount Per Serving
- Calories: 272.1
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 2.1 mg
- Total Carbs: 54.7 g
- Dietary Fiber: 1.8 g
- Protein: 9.0 g