Ramen noodles
Thin, springy wheat noodles made alkaline (with kansui) for their signature chew and yellow tint — sold fresh, dried, or instant. Fresh and dried both cook in minutes; don't overcook or they turn mushy and lose their bounce.
Used for
- ramen
- stir-fries
- noodle soups
- cold noodle salads
In the kitchen
- boil briefly and drain immediately — they overcook fast
- rinse under cold water if serving cold, to stop cooking and remove surface starch
- separate strands before boiling if using dried blocks
Picking it at the store
- Fresh (refrigerated) ramen noodles have the best chew — worth seeking out over dried if a shop nearby carries them
- Instant ramen's seasoning packet is worth tossing if a recipe already has its own sauce or broth
Related terms
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