Ramen noodles are indispensable for making a hot bowl of delicious ramen.
Although ramen noodles can be made with simple ingredients, there are many tricks to making them delicious, such as how to mix the flour and how to let the dough rest and mature, all shared in the recipe below!
Enjoy the firmness and glutinous texture that only handmade noodles make possible. It is important that the ramen noodles are in balance and good harmony with the soup. The thicker the noodle, the better it is for a heavy soup, and the thinner the noodle, the lighter the soup should be. Adjust the thickness of the noodles according to the consistency of the soup.
★Ramen noodle dishes introduced in Umami Recipe★
Chilled Champon Noodles
Japanese-Style Soupless Ramen
Ramen Noodles with Roast (Chashu) Pork
- 6.3 oz Bread flour
- 0.5 tsp Salt
- 0.2 cup Water
- 0.5 tsp Baking soda
- 0.5 Beaten egg
- for dusting Potato starch or cornstarch
Measure the baking soda and dissolve it thoroughly in a small amount of hot water, then combine it with 0.2 cups of water (50ml).
Beat the egg and measure out, and set aside.
Add the flour and salt in a bowl, add the baking soda mixture from step 1, and mix with your fingertips in a circular motion.
Add the beaten egg and mix in a circular motion. When the water has been absorbed and the dough has formed small lumps, rub the dough together with your hands or mix with your fingertips for about 10-15 minutes.
※Be careful not to knead or mix too vigorously, as this will cause too much gluten to form.
Pull the lumps to see if they stretch and check for gluten formation.
If it tears easily, knead a little more.
Place the dough in a thick bag, press down on top to flatten, and let rest at room temperature for 30 minutes.
If you want to let it mature, let dough rest in the refrigerator for a few days.
Remove the dough from the bag, dust with flour and roll dough out to about 0.1 inches (2mm) thick with a rolling pin.
If the noodles are too short, they will not be satisfying to eat, so it is best to stretch them to about 10 to 12 inches (25-30cm) long.
You can also use a pasta machine.
Flour the surfaces before folding in three to four sections. Cut dough in 0.1 inch (2mm) strips with a knife.
The cut noodles tend to stick, so dust with flour.
Squeeze the noodles with both hands to add a wavy texture. If you want matured noodles, place the noodles in a bag and refrigerate for 1 to 2 days to prevent them from drying out.
When boiling noodles use plenty of hot water.
Depending on the thickness, boil for about 3 minutes, and then drain the water.
This recipe calls for egg, which adds texture, but these noodles can be made without egg too. In this case, use 0.3 cup (70ml) of water.