Ramen Noodles

Name: Ramen Noodles
Yield: 4 servings
Ingredients: 5 g kansui; 5 g fine sea salt; 190 g water; 500 g bread flour; 15 g vital wheat gluten; 2 Tbs potato starch

👥 4 servings

🗣️ English (detected)

category: Noodles

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

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: cut, dust, rest 24 hr

#japanese #noodles #kansui #dough #make-ahead

From: John Chen's Tabular Recipes

🥘 Ingredients

kansui 5 g
fine sea salt 5 g
water 190 g
bread flour 500 g
vital wheat gluten 15 g
potato starch 2 Tbs

🍳 Cookware

pasta roller

1

38% hydration — the dough looks broken all the way through and that is correct.
2

Dissolve kansui and fine sea salt in water and stir until the liquid is clear.
3

Rub @&( timer into bread flour and vital wheat gluten with your fingertips 5 min , until it is an even crumb the texture of damp sand with no dry flour left in the bowl.
4

Press @&( timer hard into a solid slab in a bag or under a rolling pin, then 1 hr .
5

Sheet @&( timer through a pasta roller in progressively thinner passes down to 1.5 mm, folding and re-rolling the first three passes, then 30 min under a cloth.
6

Cut @&( timer into strands — 1.5 mm straight for tonkotsu, 2 mm wavy for shoyu, 3 mm for miso — toss them with potato starch , nest them into 5-oz coils, and 24 hr in the fridge.

Actions

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