ramen noodles
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 415.8
- Total Fat: 5.9 g
- Cholesterol: 212.5 mg
- Sodium: 1,809.2 mg
- Total Carbs: 72.2 g
- Dietary Fiber: 2.5 g
- Protein: 15.9 g
View full nutritional breakdown of ramen noodles calories by ingredient
Number of Servings: 1
Ingredients
-
*Flour, white, 0.75 cup (remove)
Egg, fresh, 1 large (remove)
Salt, .75 tsp (remove)
Water, tap, 10 mL (remove)
Directions
Combine.
Mix the dry ingredients, make a well in the center, and beat the eggs and water inside. Then slowly combine the ingredients together.
Knead that dough.
Once your ingredients are somewhat combined, dump the stuff onto your CLEAN counter and start kneading. It should be a little stiffer than bread dough. The dough is ready when your hands become fairly clean and the dough does not stick as much anymore (and when your forearms are sore).
Rest.
The dough needs to rest before we stretch it, otherwise it will not make nice thin noodles. Put it in a damp cloth and find something to do for at least 30 minutes in the summer, up to 2 hours in the winter.
Stretch it!
Take the dough ball and (if you are making a double or triple portion of the recipe) break it into a single portion (Otherwise we'll get a massive dough circle). Sprinkle some flour generously over the dough, take a rolling pin or roller and start stretching it. I suppose you could use a ravioli dough stretcher thing too, but I don't have one of those.
Cut the dough!
Get the sheet of dough and put it onto a cutting board so you don't damage your counter. Spread flour LIBERALLY on the surface, because if it starts sticking when we cut it, our ramen will be ruined. Fold it two times in the same direction, each time spreading flour on the surface. finally, get some flour on the top
Boil it!
I hope you got some water boiling already. I always forget. Anyhow, once the water boils, salt it, then sprinkle the noodles into the water. if you dump them in, they will stick. Mix the noodles around with chopsticks. As long as the water is hot enough, they should start floating. I usually boil them about 4 minutes, depending on how thin I got the noodles.
FLavouration OR Fry
in a separet saucepan have some stock ready with asian greens soy ginger and garlic
half cook the noodles in boiling salted water for ~2mins then remove and place in cold water
heat water in a wok/frypan and shallow fry then drain on paper towel
Number of Servings: 1
Recipe submitted by SparkPeople user EMAKINS87.
Mix the dry ingredients, make a well in the center, and beat the eggs and water inside. Then slowly combine the ingredients together.
Knead that dough.
Once your ingredients are somewhat combined, dump the stuff onto your CLEAN counter and start kneading. It should be a little stiffer than bread dough. The dough is ready when your hands become fairly clean and the dough does not stick as much anymore (and when your forearms are sore).
Rest.
The dough needs to rest before we stretch it, otherwise it will not make nice thin noodles. Put it in a damp cloth and find something to do for at least 30 minutes in the summer, up to 2 hours in the winter.
Stretch it!
Take the dough ball and (if you are making a double or triple portion of the recipe) break it into a single portion (Otherwise we'll get a massive dough circle). Sprinkle some flour generously over the dough, take a rolling pin or roller and start stretching it. I suppose you could use a ravioli dough stretcher thing too, but I don't have one of those.
Cut the dough!
Get the sheet of dough and put it onto a cutting board so you don't damage your counter. Spread flour LIBERALLY on the surface, because if it starts sticking when we cut it, our ramen will be ruined. Fold it two times in the same direction, each time spreading flour on the surface. finally, get some flour on the top
Boil it!
I hope you got some water boiling already. I always forget. Anyhow, once the water boils, salt it, then sprinkle the noodles into the water. if you dump them in, they will stick. Mix the noodles around with chopsticks. As long as the water is hot enough, they should start floating. I usually boil them about 4 minutes, depending on how thin I got the noodles.
FLavouration OR Fry
in a separet saucepan have some stock ready with asian greens soy ginger and garlic
half cook the noodles in boiling salted water for ~2mins then remove and place in cold water
heat water in a wok/frypan and shallow fry then drain on paper towel
Number of Servings: 1
Recipe submitted by SparkPeople user EMAKINS87.