I always wanted to eat Japanese ramen noodles, while not being in Japan. So either you go to a Japanese restaurant and buy a bowl of noodles for 15 euro or you make it yourself. I prefer to make it myself if you know what I mean.
Ingredients:
- 3 cups all-purpose flour
- 4 tea spoons baked soda
- 100 ml hot water
- 100 ml cold water
So apparently making real ramen is not just adding water to flour, but you need to add a special ingredient which is "baked soda". To make this baked soda, you bake baking soda in the oven for 1 hour at 120 °C. This way, the natrium bicarbonate will shed its water and carbon dioxide and will create natrium carbonate which is more alkaline. This is the secret ingredient that will give that special flavour to the ramen and make it yellow.
By adding an alkaline component to noodle dough, we increase the pH rather significantly from a range of neutral 6–7 to a basic 9–11. As the pH rises above 9.0, natural yellow pigments in flavonoid compounds that are otherwise colorless at neutral pH are liberated, giving the noodles a characteristic golden hue. The yellowness depends on how many pigments there are in the flour.
When you cook it, it will be slippery in your mouth. And yes, the yellow colour is not from the egg.
That's what I did and I get this white powder.
Then I take 4 tea spoons of this baked soda and mix it in 100 ml warm water. Then I add another 100 ml of cold water in it. Then pour it in a bowl of 3 cups of all purpose flour. I knead it for 5 minutes, let it rest for 20 minutes at room temperature. Then knead it again for 5 minutes and let it rest in the fridge for 1 hour. This is a great workout for you!
Then you are ready to make the noodles. See this video.
Ingredients:
- 3 cups all-purpose flour
- 4 tea spoons baked soda
- 100 ml hot water
- 100 ml cold water
So apparently making real ramen is not just adding water to flour, but you need to add a special ingredient which is "baked soda". To make this baked soda, you bake baking soda in the oven for 1 hour at 120 °C. This way, the natrium bicarbonate will shed its water and carbon dioxide and will create natrium carbonate which is more alkaline. This is the secret ingredient that will give that special flavour to the ramen and make it yellow.
By adding an alkaline component to noodle dough, we increase the pH rather significantly from a range of neutral 6–7 to a basic 9–11. As the pH rises above 9.0, natural yellow pigments in flavonoid compounds that are otherwise colorless at neutral pH are liberated, giving the noodles a characteristic golden hue. The yellowness depends on how many pigments there are in the flour.
When you cook it, it will be slippery in your mouth. And yes, the yellow colour is not from the egg.
That's what I did and I get this white powder.
Then I take 4 tea spoons of this baked soda and mix it in 100 ml warm water. Then I add another 100 ml of cold water in it. Then pour it in a bowl of 3 cups of all purpose flour. I knead it for 5 minutes, let it rest for 20 minutes at room temperature. Then knead it again for 5 minutes and let it rest in the fridge for 1 hour. This is a great workout for you!
Then you are ready to make the noodles. See this video.
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