Ramen- Alkaline Noodle
Serving
2
Preparation Time
20 minute
Execution Time
15 minute
About this recipe
Ramen
These noodles are made with sodium carbonate, an alkaline solution which gives the noodles a springy texture and the characteristic chewiness that is associated with fresh ramen noodles.
Ingredients
- 120 g plain flour
- 40 g water
- 5 ml kansui (sodium carbonate)
- 15 ml beaten egg
Directions
Step 1
Combine all of the liquid ingredients in a small mixing bowl.
Step 2
Make a well in the centre of the flour and pour the mixture in.
Step 3
Using a finger, slowly begin to incorporate the liquid mixture into the flour until it forms a single mass.
Step 4
Knead the dough for 5-7 minutes or until the dough becomes smooth.
Step 5
Let the dough rest for 20-30 minutes, wrapped so it doesn’t dry out.
Step 6
Using a rolling pin, roll the dough until it is about 2-3mm in thickness. Sliced the dough to the thickness of your desire using a very sharp knife. Dust with a little flour so the noodles don’t stick together.