How To Make Ramen Noodles From Scratch Recipes

FRESH RAMEN EGG NOODLES FROM SCRATCH

Steps:

• Place all-purpose flour, semolina flour, sea salt, and garlic powder in a food processor. Pulse to blend well. Reduce speed to low. Add egg and sesame oil through the feeder.
• Increase speed to high. Add 1 tablespoon water, reduce speed to low, and blend. Set speed back to high; continue adding water 1 tablespoon at a time and blending on low until dough forms into a ball. Stop adding water immediately and allow blades knead the dough, about 3 minutes.
• Turn dough out onto your work surface and dust lightly with flour. Knead by hand until no longer sticky. Let dough rest in a small bowl, 20 to 25 minutes.
• Run dough through a pasta machine (such as Marcato Atlas brand) starting on the thickest setting. Turn dial to a narrower setting of 7 or 8 or according to manufacturer's instructions; roll until dough reaches desired thinness. Pass dough through a spaghetti attachment onto a rack or lightly floured board. Let noodles dry, at least 10 minutes.

HOMEMADE NOODLES

Steps:

• Place 2 cups flour and salt on a pastry board or in a deep bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended., Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough. , Roll dough, jelly-roll style. Using a sharp knife, cut 1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking. , To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water and cook until tender but not soft, about 7-10 minutes. ,

EASY JAPANESE RAMEN NOODLES

Steps:

• Open the ramen soup sachet (note 7) and squeeze the contents out into a serving bowl.
• Boil about 600ml (20oz) water in a kettle.
• Boil water in a small to medium pot to cook noodles. If noodles are stack together, untangle as much as possible then add to the boiling water.
• Using chopsticks or a fork, untangle the noodles to separate individual strands. If water starts bubbling and reaching to the rim of the pot, reduce the heat to medium high to medium so that the water is still boiling rapidly but does not overflow.
• Cook for about 30 seconds to 1 minute and drain (note 8).
• Add 400-500ml (13.5 - 16.9oz) of boiling water (note 9) from the kettle to the serving bowl with the condensed soup, then transfer the noodles into the bowl. Tidy up the noodles to submerge in the soup.
• Place topping of your choice and serve immediately with chilli oil and ground pepper if you are using.

HOMEMADE RAMEN NOODLES

Steps:

• Combine water, bicarb soda and salt in a small mixing bowl. Let the bicarb soda and salt dissolve completely.
• Place the flour in a large mixing bowl and add 1 tsp of the bicarb soda water and stir with a pair of chopsticks or your hand. *2
• Repeat the process 2 till all bicarb water is added and stirred into the flour. *3
• When all water is added, the flour and water should create a crumble.
• Place them into a ziplock bag and rest for 10 minutes to let the flour fully absorb the water.
• Leaving the zip open, fold the bag in half and place the dough at the bottom of the bag.
• Press the dough to shape an even thickness of rectangular flat dough. Remove air as much as you can.
• Rest if in a fridge overnight. *4
• After rested overnight, take it out of the fridge. Cut the ziplock bag open with scissors.
• Dust a kitchen bench with a generous amount of corn starch, fold the dough in half and press with the bottom part of your palm or a rolling pin to flatten it.
• Dust more over the dough and roll out the dough as thin as you can. *5
• Fold the dough into three, and cut it from the edge 0.08 inch (2mm) thick.
• If you like a shrinked texture, give a massage the cut noodles with your hands.
• Boil water in a large pot, add freshly made noodles and cook for about 3 minutes. *6
• Serve with ramen broth and your prefered toppings.

HOMEMADE RAMEN NOODLES

Steps:

• Put 2 cups of bread flour into the Philips pasta noodle machine.
• Then, add ½ teaspoon of salt. Cover the top lid.
• Crack a large egg and put it into the measuring cup.
• After that, put 1 tablespoon of kansui and pour some water to fill up the 190ml water Mark in the liquid measuring cup. All the liquid should be around the mark 190ml. However, I prefer a little over the mark, but not too much. Just don't need to be perfect.
• Next, mix it well.
• Plugin the machine and choose 2 cups. Press the start button and let the machine run for a few minutes.
• After the machine runs a few seconds, pour the egg mixture liquid slowly over the holes on the lid. Let the noodle machine run and noodles will come out. Cut the desired length. Noodles will be done around 15 mins for 4-6 servings.
• Boil some water in a wok.
• When the water is boiling, put the noodles. Let it cook for around 2 minutes and check it every 30 seconds until it cooks. (From my experience, I cook the noodles for around 2-3 minutes. If I use stir fry chow mein, I will cook it for around 2 minutes.)
• Drain the noodles and rinse with cold water. You can use the noodles for soup or stir fry them.

RAMEN NOODLE SOUP

Steps:

• In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger. Simmer, uncovered, for 10 minutes. Stir in sesame oil and garnish with green onions.

HOMEMADE RAMEN NOODLES RECIPE

Steps:

• To Make Noodles : Add baked baking soda to water and stir to dissolve completely, about 1 minute. Add salt, and stir until dissolved completely.
• Combine vital wheat gluten and bread flour in the bowl of a food processor fitted with metal blade, or in the bowl of stand mixer fitted with the paddle attachment. Process until thoroughly mixed, about 30 seconds in a food processor or 1 minute on low speed in a stand mixer.
• Increase speed to medium-low and, with machine running, add 1/3 of liquid at a time, allowing time between each addition for liquid to be fully absorbed, about 30 seconds. After final addition, allow machine to run until flour and water mixture looks pebbly, about 1 minute. If using food processor, stop machine and let rest for 30 minutes. If using stand mixer, stop machine, cover bowl with plastic wrap, and let rest for 30 minutes. (This pause is to allow the flour to more fully absorb the liquid.)
• Press dough into a ball and divide into two roughly equal portions. Place both in a bowl and cover with plastic wrap to prevent them drying out.
• Working with one dough sheet at a time, run dough through progressively narrower settings on your pasta machine, until it reaches the thickness you desire (~1-1.5 mm). Run final dough sheet through the spaghetti cutting attachment; dust noodles with flour or corn starch to prevent sticking, shake off excess starch or flour, and fold into loose nests. Alternatively, dust dough sheet with flour, fold it, dust again with flour, and fold again, to form a stack of dough. Using a sharp knife, cut through dough at regular intervals to produce noodles. Once finished cutting, shake noodles to loosen, and fold into loose nests.
• Place noodles in zip-top bag and refrigerate overnight. (Noodles can be used immediately, but they improve significantly in texture and flavor if allowed to age slightly.)
• Before Cooking Noodles (optional): Gather noodles into a ball and compress with your palms on a clean, dry surface, using a similar amount of pressure you would use to compress a snowball. Loosen noodles and repeat process, gathering them into a ball and compressing with your palms. (This brief compression gives the noodles their signature curls.)
• To Cook Noodles : Bring large pot of unsalted water to rolling boil over high heat. If using noodle baskets, add noodles to baskets and plunge in water, rapidly stirring noodles with tongs or chopsticks in basket to prevent sticking. If not using noodle baskets, add noodles to boiling water and stir vigorously with tongs or chopsticks to prevent sticking. Cook, stirring occasionally, for about 2 minutes if using hand-cut noodles; cook for about 1 minute and 30 seconds if using noodles cut on spaghetti cutter. (The exact cooking time will depend on your preferences and on the thickness of the noodles.) Drain thoroughly, shaking off as much excess water as possible, and add to hot ramen broth.

HOW TO MAKE RAMEN NOODLES FROM SCRATCH

Steps:

• To get Baked baking soda just put baking soda in an oven for 1 hour at 120 C
• Mix all the ingredients in a bowl and just start kneading the dough. It might look like that the dought need extra water but DON'T add any, it will ruin the noodles. It just takes some time, all the dough will bind together. After the kneading is done just fold the dough onto itself and keep kneading for some time.
• There are two ways to do this step, you can use a pasta machine to cut the dough into thin noodle strands, or you could roll the dough out to about a few millimetres thick and cut it up into strands.

EASY HOMEMADE RAMEN

Steps:

• Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in chicken broth, mushrooms, soy sauce and 3 cups water. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through, about 2-3 minutes. Stir in spinach, Narutomaki, carrot and green onions until the spinach begins to wilt, about 2 minutes. Serve immediately, garnished with eggs.