Ginger and Scotch: How to Make Ramen Noodles From Scratch

Posted on the July 10th, 2017 under Expat Bloggers by

How to Make Ramen Noodles From ScratchRamen noodles is a type of Japanese noodle made from wheat flour. In Japan, it is eaten freshly made, not like the inexpensive packets of instant noodles we all know so well which are deep-fried and full of MSG. Ramen originated from China – the term “ramen” means “boiled noodles” and is the Japanese kanji pronunciation of the Chinese characters for “lo mein”.
To make fresh ramen at home, you need to use lye water (purchased from an Asian grocery store) or substitute with baking soda. 
Get your pasta machine ready – this dough is a stiff one!
When I first started this making-noodles-with-kids project, I wanted to make everything by hand using only a rolling pin and knife. Up until this ramen noodle recipe, I’ve been successful with my goal as the basic Chinese noodles, the udon noodles, and the egg noodles (recipe coming soon) have all been done by hand first and then machine second.
But this ramen dough was just way too tough to roll out. Even kneading was a challenge for the kids so we took a play out of the egg-noodle-making handbook and kneaded the dough by beating it with a large rolling pin.
Continue reading at Ginger and Scotch…

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