Homemade Ramen Noodles Recipe | Serious Eats

Homemade Ramen Noodles Recipe | Serious Eats


[Photographs: Vicky Wasik]

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 ingredients: high-protein bread flour, vital wheat gluten, and baked baking soda.

These noodles are meant for use in shoyu ramen and miso tori paitan, and are best paired with relatively light-bodied broths, though they can feasibly be used with most any ramen recipe. This recipe makes four portions of noodles, and is based on the following formula for a single portion of noodles (the recipe can be scaled up or down as desired using this formula):

  • 99g King Arthur bread flour
  • 1g vital wheat gluten
  • 1g kosher salt
  • 2g baked baking soda
  • 40g water

We received a bunch of advice from three noodle experts during the development of this recipe: Kenshiro Uki, vice president of operations for Sun Noodle; Keizo Shimamoto, owner of Ramen Shack and Shimamoto Noodle; and, especially, Mike Satinover.



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