Tokyo-style noodles

Name: Tokyo-style noodles
Total time: 1 d 1 h 34 min
Yield: 130 g
Ingredients: 99 g bread flour; 1 g vital wheat gluten; 1 g egg white powder; 38 g water; 1 g salt; 1.2 g baking soda; 0.5 g sodium carbonate; 0.7 g potassium carbonate

RAby Rafał

An all-purpose wheat noodle, adaptable to most ramen styles. Cut at 1.5 mm (or thinner), straight or crinkled. Relatively simple compared with other noodle styles. Adapted from Ramen Lord by Michael T. and Scott J. Satinover.

Makes: 130 g
Tools: Noodle cutter attachment
Pasta machine
Stand mixer

Cook this Save

Ingredients

1batch

Makes 130 g

bread flour
99 g
vital wheat gluten
1 g
egg white powder
1 g
water
38 g
salt
1 g
baking soda (option A; use instead of the kansui pair below)
1.2 g
sodium carbonate (option B, kansui: use with potassium carbonate)
0.5 g
potassium carbonate (option B, kansui: use with sodium carbonate)
0.7 g

Sources

Ramen LordWebsite · Michael T. Satinover and Scott J. Satinover · reddit.com

Ingredients

Sources

Ingredients

Sources

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7