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Ramen- Alkaline Noodle
- Servings
2 - Prep
20 m - Cook
15 m
Recipe By: Dylan Vickers-Fukakusa
Ramen
These noodles are made with sodium carbonate, an alkaline solution which gives the noodles a springy texture and the characteristic chewiness that is associated with fresh ramen noodles.
Ingredients
- 120 g plain flour
- 40 g water
- 5 ml kansui (sodium carbonate)
- 15 ml beaten egg
Directions
-
1Combine all of the liquid ingredients in a small mixing bowl.
-
2
Make a well in the centre of the flour and pour the mixture in.
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3Using a finger, slowly begin to incorporate the liquid mixture into the flour until it forms a single mass.
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4Knead the dough for 5-7 minutes or until the dough becomes smooth.
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5Let the dough rest for 20-30 minutes, wrapped so it doesn’t dry out.
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6Using a rolling pin, roll the dough until it is about 2-3mm in thickness. Sliced the dough to the thickness of your desire using a very sharp knife. Dust with a little flour so the noodles don’t stick together.
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Printed From otaokitchen.com.au 09/04/2025