Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, home made ramen noodles. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
You can't have a bowl of ramen without wheat-based alkaline noodles, and while it's possible to purchase high-quality noodles from noodle manufacturers like Sun Noodle, you can also make excellent noodles at home, so long as you have a few key but common. How to Make Homemade Ramen Noodles. I made ramen noodles for the first time in my life and it tastes AMAZING! I used my hands to mix into the dough instead of the mixer.
Home made ramen noodles is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Home made ramen noodles is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook home made ramen noodles using 5 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Home made ramen noodles:
- Make ready 1/4 cup high gluten flour
- Prepare 3/4 cup low gluten flour
- Take 1 egg
- Get 1 salt
- Prepare 1 filtered water
These firm yellow Chinese style noodles are made with flour, kansui and water. To make Ramen noodles in the microwave, start by putting your uncooked noodles in a microwave- safe bowl and pouring the seasoning on top of the noodles. If you don't have a microwave, make your noodles with hot water. To make ramen noodles, normally you would need kansui, an alkaline solution that makes the noodles a bit chewier but doesn't alter the taste at all.
Steps to make Home made ramen noodles:
- Use all purpose flour instead of low & high gluten if you wish to.
- Mix the dry ingredients, make a well in the - center, and beat the eggs and water inside. - Then slowly combine the ingredients - together.
- 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). When it is the - right consistency, you should be able to lift - your hand and the dough should fall off after - about a second. - If it's too sticky, add some flour and knead it - in. If it doesn't stick at all, add some water a - few DROPS at a time.
- 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.
- 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. - If you can, get it to about 1mm in thickness. - If it starts sticking, get some more dry flour - onto there. - If it starts springing back to its original - shape, let it rest for a minute or two.
- 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. Don't worry, all that - loose flour will wash off when we boil it, and - the flour in the water will keep our noodles - together also. - Once it is folded in a strip, start cutting it. A - wide square knife is best, but any knife will - work as long as it is big enough. - Periodically spread some more flour. It won't - hurt anything and it's best to be safe rather - than sorry. - Once you have a pile of cut noodles, toy at - them with your fingers to unfold them. toss - them around with some more flour, just be - careful not to break the noodles.
- 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. The - best way is to just taste the noodles and - drain them when they're just soft enough. - You can also boil some vegetables or meat - with the noodles to heat them up, just make - sure to not cool the water down too much - when you put them in.
- This is the part I myself could use some help - on. I just mix instant shezuwan/manchurian packets and - soy sauce, but if you're desperate - you can use the flavor packet from instant - ramen or something. Do not just use soy - sauce without any stock, because it - will taste like crap. And for the love of god, - do not use tomato soup. - If you make or have your own stock, then - yes, just the stock and some seasoning will - work perfect. Spinach and Chinese cabbage both - go great with ramen, as does most kinds of - mild meat.You can also add corn, peas, or - any other manner of frozen vegetables. Eggs - also go will in the soup, hard boiled or mixed - in.
- now ITADAKIMAS!
If you don't have a microwave, make your noodles with hot water. To make ramen noodles, normally you would need kansui, an alkaline solution that makes the noodles a bit chewier but doesn't alter the taste at all. You can get this solution only in Asian stores, but if you don't have access to one, then just make your own at home with baking soda. Don't be intimidated - homemade ramen noodles are actually really easy to make from scratch. Forget about the packaged, dried ramen you get at the supermarket.
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