What are Ramen Noodles?
One variety of Japanese noodle made from wheat flour is called ramen. In contrast to the cheap packets of instant noodles (10¢ a packet?) that are deep-fried and loaded with MSG, ramen is consumed freshly made in Japan.
Since Chinese noodles were traditionally pulled by hand, it’s possible that the word “ramen” originated from the Chinese word for pulled noodles, “la mian.” Another theory links the origins of “ramen” to the Chinese dish “lo mien,” which consists of boiled noodles mixed with sauce.
Can Ramen Noodles Be Made Successfully at Home?
Most likely, you already have everything you need in your pantry to prepare homemade ramen noodles. This recipe for eggless Japanese ramen noodles only calls for three ingredients.
To make fresh ramen at home, all you need is:
- All-purpose flour
- Water
- Alkaline agent: baking soda or lye water (also known as “kansui,” which is available from an Asian grocery store).
You have to bake it in the oven for an hour before using baking soda to make ramen noodles. To learn how to make *baked* baking soda and why alkaline agents are necessary when preparing ramen noodles, click this link.
Once you’ve gotten the hang of making your own ramen noodles, you can pair it with my Tonkotsu ramen with braised pork belly.
Tips for amazing homemade ramen noodles
Although making your own noodles isn’t difficult, if you have never done it before, it will undoubtedly be an experience. After making pasta for the first time with ramen noodles, these are my suggestions as a somewhat experienced chef.
A mixer is going to be your best friend when making homemade ramen noodles, that much is clear. Because of how dry this dough is, handling it by hand will require some physical exertion.
Get some gloves if you do choose to try this without any mechanical help. Made from baked baking soda, the homemade kansui is an alkaline solution that may irritate your skin.
This semi-hard, dry dough will be quickly worked through by a pasta maker. Theoretically, you could roll this dough thin enough with a rolling pin and then cut it with a knife or pizza cutter, but that would introduce a whole new level of difficulty that having the right tools would greatly reduce.
The pasta maker I’ve included a link to in the recipe is a great alternative; it looks a lot like the one I have at home. However, if cost is a concern for you, look around and purchase a “starter” machine while determining whether you enjoy making pasta.
Remember to start a large pot of tonkotsu broth so you can enjoy some homemade Ramen very soon!
To give homemade ramen noodles their distinctive bite, homemade Kansui creates an alkaline.
- 1/4 cup baking soda
- Set aside a baking tray and prepare your oven to 250°.
- After scattering the baking soda over the tray, bake for an hour.
- Store in a sealed container until you’re ready to use it. Unfortunately, you shouldn’t handle this with your bare hands or get it in your eyes!
Original Source – Omnivores Cookbook
