Ramen Noodles
also called ramen noodles · ramen noodle · rāmen · 拉麺 · 中華麺 · chukamen · chuka men · alkaline noodles · kansui noodles · fresh ramen noodles · noodle dough for ramen
- Ramen Shop
- serves 4
- recipe says 26 hr
- Noodles
Three ways to read this recipe
The table
| 38% hydration — the dough looks broken all the way through and that is correct. | |||||
| 5 g(1 tsp powdered alkaline salts)kansui | dissolve the kansui and salt | rub to a dry crumb 5 min | press into a slab, rest 1 hr | sheet to 1.5 mm, rest 30 min | cut, dust, rest 24 hr |
| 5 g(1 tsp)fine sea salt | |||||
| 190 g(190 mL, cold)water | |||||
| 500 gbread flour | |||||
| 15 g(2 Tbs)vital wheat gluten | |||||
| 2 Tbs(20 g)potato starch | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.
Pans and tools
Before anything else
2dissolve the kansui and salt
3rub to a dry crumb 5 min
goes in with what step 2 made
6cut, dust, rest 24 hr
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 day 1 hr1 of 5 steps gives no time
- Needs you
- about 5 min
- If you get it wrong
- Forgiving — at 38% hydration the dough stays a dry crumb, and anybody who adds water to fix that has made a different noodle
dissolve the kansui and salt
not timedfrom the start
rub to a dry crumb 5 min
5 minneeds youfrom the start
press into a slab, rest 1 hr
1 hrwalk away5 min in
sheet to 1.5 mm, rest 30 min
30 minwalk away1 hr 5 min in
cut, dust, rest 24 hr
1 daywalk away1 hr 35 min in
- needs you
- you can walk away
- never timed
You'll need pasta roller
Goes with
See how it is written
>> title: Ramen Noodles
>> category: Noodles
>> tags: japanese, noodles, kansui, dough, make-ahead
>> counters: Ramen Shop
>> aka: ramen noodles, ramen noodle, rāmen, 拉麺, 中華麺, chukamen, chuka men, alkaline noodles, kansui noodles, fresh ramen noodles, noodle dough for ramen
>> pairs-with: tonkotsu-ramen, shoyu-ramen, shio-ramen, miso-ramen
>> servings: 4
>> time: 26 hr
>> slack: forgiving — at 38% hydration the dough stays a dry crumb, and anybody who adds water to fix that has made a different noodle
>> step: 38% hydration — the dough looks broken all the way through and that is correct.
38% hydration — the dough looks broken all the way through and that is correct.
>> step: dissolve the kansui and salt
Dissolve @kansui{5%g}(1 tsp powdered alkaline salts) and @fine sea salt{5%g}(1 tsp) in @water{190%g}(190 mL, cold) and stir until the liquid is clear.
>> step: rub to a dry crumb 5 min
Rub @&(~1)alkaline water{} into @bread flour{500%g} and @vital wheat gluten{15%g}(2 Tbs) with your fingertips ~knead{5%min}, until it is an even crumb the texture of damp sand with no dry flour left in the bowl.
>> step: press into a slab, rest 1 hr
Press @&(~1)crumb{} hard into a solid slab in a bag or under a rolling pin, then ~rest{1%hr}.
>> step: sheet to 1.5 mm, rest 30 min
Sheet @&(~1)rested dough{} through a #pasta roller{} in progressively thinner passes down to 1.5 mm, folding and re-rolling the first three passes, then ~rest{30%min} under a cloth.
>> step: cut, dust, rest 24 hr
Cut @&(~1)sheet{} into strands — 1.5 mm straight for tonkotsu, 2 mm wavy for shoyu, 3 mm for miso — toss them with @potato starch{2%Tbs}(20 g), nest them into 5-oz coils, and ~rest{24%hr} in the fridge.