Go to the Recipe: Chewy Ramen Noodles
Does it work to hand pull the noodles like they do in this video, instead of cutting them? https://www.youtube.com/watch?v=P50NEx5QtSo
Hi. Regarding the resting period for the dough: I’ll take the liberty of assuming most here have a vacuum sealer or chamber, I’ve Pulling the vacuum on pasta doughs or doughs in general can help it hydrate faster(read in modernist bread). Just put the kneaded dough in a bag(vacuum sealer) or a tub(chamber) and pull vacuum for 20-30 seconds and you should get a pretty hydrated dough with medium gluten development. I think it would make this noodle dough finish even faster.
I prefer a slightly lower hydration noodle, but this looks great.
For those playing along at home, you can get the classic curly shape by impeding the noodle cutter’s egress- in commercial noodle factories, they actually have a removable rubber flap on the cutter output that impedes egress just enough to give the noodles their characteristic curliness.
It is worth a try, but we thought 10 min was a pretty quick rest when it comes to pasta.
you could try it, but it isn't quite as elastic as a rice noodle.
"Lastly, because they are so sticky and tender, you need to cook each portion of noodles." Is it me or is there a word missing here?
updated the text.. yes. separately is missing at the end of that sentence.
can you please complete the section on the hack for lye water... you explain how to make sodium carbonate ... but then what? Am I missing something? Thanks...
When sodium bicarb is cooked down to the carbonate form, it loses about 1/3 of the starting weight. The instructions say to wait for a 2/3 weight loss. You could be waiting a long time.
I think the instructions in their other ramen noodle recipe page said to substitute sodium carbonate in for lye water at the same weight. I think you are right, that instruction is not actually in this recipe.
Looking forward to trying this tonight. Regarding baking soda as a lye water substitute, how much should one add? Do you rehydrate/dilute with water first? Thanks
We probably have lye water and wheat gluten in our pantry?
omit the added gluten and use the baked baking soda and you will still have a great noodle.
like for like on weight of the lye water.. and mix it with the measured water
You mean the stuff you bake for 2 to 4 hours?
So for those of us lucky enough to own the Control Freak, can I use a 177 °C pan instead of an oven to cook down the bicarb into sodium carbonate?
What if you don't have a pasta roller?
its going to be a tough one.. but try out small balls, about 1-2 ounces and roll with a rolling pin, they will be rustic but the flavor and texture will all be there.
ahh great. thank you for the tip
Can I use arrowroot powder in place of cornstarch and almond flour or one-to-one gluten free flour to avoid gluten and corn?
Yes. NO need to go through all that with the sealer. Just rest int wrapped in plastic or in a bag. 10 minutes - but can go longer.
All went fairly well. I have lye water so no issue there. I did need to add a couple tablespoons of water to get the dough to come together - I live in Vegas so this is common for me. This recipe makes 3 servings, not 4-8 unless you're making very small bowls for service. As much as I loathe dragging out a scale to cook I did so for this. Annoying but oh well. Note that the ramen dough will be VERY stretchy/springy necessitating sectioning into smaller balls (I cut the dough into thirds before rolling) in order to get it successfully through the machine. Do your best to stretch and flatten by hand before the initial pass at the widest setting. As noted above, repeated rolling and folding will result in a smooth dough but it will take numerous passes through the machine for this but it is necessary to get it there before narrowing the rollers. Great texture and flavor.
Not likely. Ramen noodles depend on gluten (thus the bread flour plus additional gluten) for texture.
Judging from the dough's texture prior to rolling in the machine I doubt it would be possible. It is very stretchy and springy.
Is this possible to blend in a stand-up mixer with hook attachment?
it sure is.
Can I cut thicker noodles to get udon with this recipe?
If I plan to make this 1-2 day in advance, can I put the cut out ramen in the fridge or is the freezing temperatures necessary?
Thanks!
If I freeze the noodles for a couple of hours before using, should I bring them to room temperature before boiling?
Can you use this recipe in a pasta extruder?
If you want something that requires zero additional effort (a) you're in the wrong place; the whole point of ChefSteps is to be a bit extra, but (b) you can just add 3.4% baking soda to your water (that's like a tablespoon per quart) and cook boxed spaghetti. If measuring is too much effort, then just eyeball it. Of course, you get what you pay for (in time, in ingredients).
Hello guys. Its hard to get lye water were I live. Ive found potassium carbonate and sodium carboante. What would be the ratio to make the perfect kansui powder?
Kansui contains 80% potassium carbonate and 20% sodium bicarbonate. And this site was super helpful. https://www.oycus.com/wp-content/uploads/2014/08/Kansui-Powder.pdf
Can't open the webpage. Thanks for the info. Would I replace the same amount of lye water for kansui powder? You guys are the best. Should try the spanish version for latin america. Lots of people wanting that type of info here.
Brilliant recipe. Yielded some very satisfying noodles. Baking soda, baked or not has a bit of an off putting taste and while it's not enough to deter me, it's enough that i wish I had lye water instead. Unfortunately it's not sold anywhere, where i live. I used my kitchen aid angel hair cutter and that was absolutely fine.
I know you asked a year ago, but they keep fine for at least a day in the fridge. I dusted mine with corn flour just to be safe. Freezing works very well and defrosting in my experience is not needed.
@Kyl Haselbauer So, if using baked baking soda/washing soda, are we just adding 8 g directly into the 140 g of water?
That is correct.
Thanks so much!
@Kyl Haselbauer can you use 00 flour for this recipe or is it too much gluten development? I was thinking this would give it better structure.
Hi Chris, 00 pasta flour is basically bread flour, when it comes to gluten content. The main difference with 00 is it is ground 2x and is finer. So it will work no problem.
I've made this noodles several times, and they allways feel slimy when cooked. what can i do to prevent this?
Rinsing in cool water after boiling may help with this issue.
