Basic ramen noodles

Recipe by Thulisa Martins

VARIATIONS

Beetroot noodles
Add 30ml (2 tbsp) beetroot purée to the water and baking powder mixture prior to adding it to the flour. To make your own beetroot purée, boil 1 beetroot until very soft, drain, peel and blitz in a blender until a purée forms.

Black noodles
Add 4g squid ink (available at speciality delis or your local fishmonger) to the water and baking powder mixture prior to adding to the flour.

Spinach noodles
Add 45ml (3 tbsp) spinach purée to the water and baking powder mixture prior to adding it to the flour. To make your own spinach purée, boil a handful of spinach for 5 minutes until very soft, drain and blitz in a blender until a purée forms.

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Basic ramen noodles

Serves: 6

Cooking Time: 1 hr

Ingredients

• 10ml (2 tsp) baking powder
• 160ml warm water
• 400g white bread flour, sifted + extra, to dust
• pinch salt
• cornflour, to dust

Instructions

1

Stir the baking powder into the warm water until fully dissolved. Mix the flour with the salt and make a well in the centre. Stir in the warm water and mix until the dough starts coming together. Knead the dough for 10 minutes on a lightly dusted surface. Form into a ball, wrap with cling film and refrigerate, 30 minutes.

2

Remove from the fridge and press through a pasta machine (push it through once on each setting, from the widest to the narrowest). Cut into your desired noodle shape.

3

Toss the shaped ramen in cornflour to prevent sticking then cook in boiling salted water, 1 minute.

Notes

Cook’s tips: The noodles can be hung on a clean rack or rod until dry and stored in an airtight container for up to 1 month. When dry, adjust the cooking time to 3 minutes.