Homemade Ramen Diary of the Day Noodles

Springy and silky, these noodles are made with a blend of strong and medium flours, whole wheat, and egg whites, offering a chewy yet smooth texture.

Posted by
R
Rafał
@Sahee

Ingredients

1 servings
 
1.5 gram Kansui (alkaline solution)
88.2 gram Sazanka (medium flour)
1.5 gram Dried egg whites
1.5 gram Whole wheat flour
58.8 gram Yume chikara (strong flour)
3 gram Flavor powder
52.5 gram Water
1.5 gram Salt
  • Combine the flours, dried egg whites, and whole wheat flour in a mixing bowl.
  • Dissolve the salt, kansui, and flavor powder into the water. Gradually add the liquid to the dry ingredients while mixing.
  • Knead the dough until smooth, wrap in plastic, and let it rest at room temperature for 1 hour.
  • Roll the dough to 1.8mm thickness and cut into 2.2mm-wide strips.
  • Rest the noodles for one day at room temperature, then store in the fridge for a few days before cooking.

Rest the noodles for one day at room temperature, then store in the fridge for a few days.

Result: springy, silky noodles with a chewy texture.