Homemade ramen noodles2015-02-16
- Servings : 4
With the New Year festivities finally out of the way, we had alot of time on our hands with nothing doing but to watch food TV. It’s been a long time since we became inspired with food as is mostly reruns nowadays but today was our lucky day! Hubby got inspired watching Saturday’s Kitchen latest episode where Ken Yamada of Tonkotsu fame in London guested. We hung onto his words when he made the bonito / konbu stock and couldn’t wait to try it on our own. What a difference this made to the broth! Wow!
The next problem was the noodles. Since we were on a high from the bonito stock, Hubby decided to make ramen noodles from scratch! Thanks to Chef Marc’s ramen recipe and a homemade ramen recipe from Finecooking, we also had great success with our noodles! Hubby was in noodle heaven and I didn’t blame him!
As you can see from the two recipes above, the amount of kansui varies depending on the kind of flour used. It’s hard to find double-zero flour here so we just use bread flour (vetemjöl special in Swedish). You’ll have to experiment a bit to find your happy medium! 😉
- 500mL flour (vetemjöl special)
- 125mL water
- 1 tablespoon Koon Chun Potassium Carbonate & Sodium Bi-Carbonate (kansui)
Mix the kansui and water together.
Add the flour to the mixer bowl and attach the dough hook.
Add 3/4 of the water and mix the flour at low speed. Add more water if necessary until a dough ball is formed
Wrap the dough in plastic wrap and allow to rest in the fridge for 1 hour or overnight.
Remove the dough from the fridge and divide into 4 portions.
Pass the dough through the pasta machine, going through all the settings, from the thickest to the thinnest. Dust the surface of your dough with cornstarch before passing through the machine to prevent sticking.
Switch to the noodle cutter (we use the wider one) and pass the dough through one last time. Sprinkle some cornstarch on the noodles to prevent them from sticking together.
Boil in roiling water for 25 seconds and then rinse thoroughly to get rid of the starch.
Use in ramen broth or will keep in the fridge for a couple of days.