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Ramen NoodlesRamen Noodles

In a large bowl, combine flour and salt. Make a well in the center; add the eggs and water. Combine until mixture comes together to form pasta dough. Allow dough to rest for about thirty minutes. Roll dough through a pasta machine with an angel hair attachment. Twirl desired amount into a nest; ramen is usually square, but the nest shape is easier to form. Allow nests to dry for up to two hours. Add vegetable oil to a large cooking pot or deep-fryer (use enough oil to submerge the nests). Heat oil over medium heat; add nests one at a time and cook for three minutes on each side. Drain on a plate lined with paper towels. Allow the nests to cool. Bring a large pot of salted water to a boil; add cooled nests and cook until noodles are tender. Drain.


Suggestion: Serve noodles with Ramen Seasonings sprinkled on top.


Note: Fresh ramen will keep in the refrigerator for up to one week; can be frozen for up to three months.


Food Fare: Japanese Recipes*Recipe derived from Ramen Recipe Database.

*Ramen Noodles image (C) Kropsoq (2005). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.


Related Link:

Food Fare Culinary Collection: Japanese Culture & Cuisine


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