Pasta > Japan > Ramen Noodles >
2 C flour
1 TBS water
Vegetable oil (for frying)
Water (for boiling)
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.
*Recipe derived from Ramen Recipe Database.
*Ramen Noodles image (C) Kropsoq (2005). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.
Food Fare Culinary Collection: Japanese Culture & Cuisine
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