So here we go—let’s make some ramen noodles.

Ramen noodle recipe lye water. Making classic, traditional noodles at home is much easier than you think. It also makes them less likely to become mushy when added to broths and soups. Salt, water, lye water and flour and you get these super delicious, extra bouncy noodles like the traditional japanese ramen (not the dried package stuff)!

Web you will need the following (serves 4): Alkaline water kansui is crucial, because it gives that special elasticity and toughness to the noodles, which causes the ramen noodles not to melt in the hot broth. For example, it gives the glutinous rice of kee chang its distinct bitter flavour.

Traditionally, the noodles are alkalized with an ingredient. Web these make cooking noodles so easy and mess free. Rinse the noodles under running water for a few seconds then drain well.

Let it cool, and transfer it to a small container. No shortage of flavor here! Food grade lye water is a potent liquid alkaline used to make traditional ramen noodles, giving them their springy texture.

Web the importance of alkaline water. Web cook the noodles bring a large pot of water to a full boil. Mix the water and kansui together.

Serve with a sauce, toppings or in a soup (if. Web slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside. Web how to make ramen noodles.